ANGEL FOOD CAKE WITH ROASTED STRAWBERRY SAUCE

ANGEL FOOD CAKE WITH ROASTED STRAWBERRY SAUCE
We really liked.  So much better than store bought or boxed.  Loved strawberry sauce - would be good on ice cream.

Angel Food Cake
• 1 1/4 cups (125 grams) sifted cake flour
• 1 1/2 cups (300 grams) granulated white sugar
• 1 1/2 cups (360 ml) egg whites, at room temperature (from about 12 large eggs)
• 1 teaspoon cream of tartar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon McCormick® pure vanilla extract
• 1/2 teaspoon McCormick® pure almond extract

Roasted Strawberry Sauce
• 2 cups (250g) sliced fresh strawberries
• 2 tablespoons maple syrup
• 1/4 teaspoon McCormick® ground cinnamon
• 10 ounces of strawberry spread (or jam, jelly preserves)
• Cool Whip (optional)

Angel Food Cake
1. Heat oven to 350 degrees F and locate your angel food cake pan. Do not butter or spray or grease pan in any way.
2. In a large bowl sift together 3/4 cup (150 grams) granulated white sugar and the sifted cake flour. (this is half of the sugar and all of the flour)
3. In the bowl of your stand mixer fitted with the whisk attachment, beat the egg whites until foamy, about 2 minutes.
4. Add the cream of tartar, lemon juice, vanilla and almond extract, and salt and continue to beat until soft peaks form, roughly 2-3 minutes.
5. Gradually beat in the remaining 3/4 cup (150 grams) granulated white sugar, a tablespoon at a time, until glossy stiff peaks form.
6. You may need to scrape down the sides of the bowl.
7. Remove bowl from stand mixer.
8. Sift the flour mixture (1/4 cup at a time) over the egg whites and using a rubber spatula, gently fold (do not stir) the flour into the egg whites.
9. Pour the batter into the pan and run a metal spatula or knife through the batter to get rid of any air pockets. Smooth the top and bake in the preheated oven for about 40 - 45 minutes. The cake is done when the cake springs back when gently pressed or there are cracks over the top.
10. Immediately upon removing from the oven invert the pan and allow the cake to cool for about 1 1/2 hours.
11. When completely cool, run an offset spatula or knife around the sides and center tube of the pan to loosen the cake and then remove the cake from the pan.
12. Next, use the offest spatula (or knife) along the bottom and remove.
13. Set cake on cake stand.

Roasted Strawberry Sauce
1. Place sliced strawberries in a single layer on a baking sheet lined with parchment paper.
2. Drizzle evenly with syrup and sprinkle cinnamon on top.
3. Roast strawberries at 400F 10-12 minutes or until berries are tender and have begun to release their juices.
4. Place strawberry spread into a medium bowl. Dump roasted strawberries on top of spread and mix together with a fork.
5. If mixture seems too thick can add up to 1/2 cup warm water.
6. When ready to serve, pour some sauce (not all) over cake. Cut cake using either a very (very) sharp knife or a serrated knife. Use a 'saw' motion and try not to press the cake down as you cut. Place piece on a plate and drop a dollop of whipped cream on top. Cover with more strawberry sauce.
7. Repeat.

LEVAIN BAKERY

Fun post to read about cookies:
http://www.modernhoney.com/levain-bakery-dark-chocolate-peanut-butter-chip-cookies/

LEVAIN BAKERY DARK CHOCOLATE COOKIES
I enjoyed reading the post about these cookies.  Abagail is on a real kick about making cookies all by herself.  These were a little hard for her to do by herself so I helped a little.  They are seriously so yummy!  The dough is really good too.  It will be a long time until we make them again because they are so yummy!  I couldn't stay out of them.  We didn't have quite enough peanut butter chips so used some semi sweet chips.

A copycat recipe of everyone's favorite Levain Bakery Dark Chocolate Peanut Butter Chip Cookie. It will knock your socks off!

Author: Melissa Stadler, Modern Honey

Recipe type: Cookies

Serves: 8

INGREDIENTS

• 1 cup Cold Butter, cut into small cubes
• 1 cup Brown Sugar
• ½ cup Sugar
• 2 Eggs
• ½ cup Dark Baking Cocoa
• 1 cup Cake Flour, sifted 
• 1½ cup All-Purpose Flour
• 1 teaspoon Cornstarch
• ¾ teaspoon Baking Soda
• ½ teaspoon Salt
• 1⅓ cup Peanut Butter Chips

1. Preheat oven to 410 degrees.
2. In large bowl, cream together cold butter and sugars until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition.
3. Add cocoa, cake flour, all-purpose flour, cornstarch, baking soda, and salt and stir until combined. Stir in peanut butter chips (or can substitute chocolate chips).
4. Chill dough for 10 minutes.
5. Separate dough into large balls and place on lightly colored cookie sheet. Lightly press on top of dough to smooth out. They are bigger than you think! You will fit 4 cookies on one large cookie sheet. The dough makes 8 extra large cookies.
6. Bake for 8-11 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.

LEVAIN BAKERY CHOCOLATE CHIP CRUSH COOKIES

http://www.modernhoney.com/levain-bakery-chocolate-chip-crush-cookies/

Yum!  We made 12 big cookies.  We didn't add the walnut, but I really wanted to because I think it would make them even better.

• 1 cup Cold Butter, cut into small cubes
• 1 cup Brown Sugar
• ½ cup Sugar
• 2 Eggs
• 1½ cups Cake Flour*
• 1½ cups Flour
• 1 teaspoon Cornstarch
• ¾ teaspoon Baking Soda
• ¾ teaspoon Salt
• 2 cups Chocolate Chips
• 2 cups Walnuts, roughly chopped
• *can substitute all-purpose flour for cake flour

1. Preheat oven to 410 degrees.
2. In large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.
3. Add eggs, one at a time, mixing well after each one.
4. Stir in flours, cornstarch, baking soda, and salt. Mix until just combined to avoid overmixing. Stir in chocolate chips and walnuts.
5. Separate dough into large balls and place on lightly colored cookie sheet. They are bigger than you think! You will fit 4 cookies on one large cookie sheet. The dough makes 8 extra large cookies.
6. Bake for 9-12 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.

WHOLE WHEAT PUMPKIN PANCAKES pinchmysalt.com
These are our favorite!

Whisk together in a bowl:
1 C. whole wheat flour (or 1 ½ cups and don’t add white)
1/2 C. cake flour or regular (if using cake flour - sift it)
1 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg (can add 2 tsp of pumpkin spice in place of cinnamon, ginger and nutmeg)

Whisk together in a bowl:
1 C. buttermilk
1 C. canned pumpkin puree
2 eggs
2 T. oil
1 tsp. vanilla
2 T. dark brown sugar

Pour wet ingredients into dry ingredients and blend together with a wooden spoon until just combined. Lumps are ok, just make sure all the flour on the bottom of the bowl is mixed in. If batter seems too thick to pour, you can gently stir in a little more buttermilk. Drop pancakes by ladleful onto a medium-hot griddle. Pancakes are ready to turn when the edges start to look a little dry and you can see small bubbles forming on the surface.

PUMPKIN PANCAKES (from "Expect the Best" E.M. Ward)

Got this recipe from Head Start when Abagail was going there.  These do not have a strong pumpkin flavor.

2 cups plain yogurt (they use vanilla and omit the sugar) - I think I used plain
1/4 c plus 1 T sugar
1 2/3 cup flour (whole wheat works great)
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1 cup milk
2 T margarine, melted
1 egg
1/2 cup pumpkin

In a small bowl, mix the yogurt with 1/4 c sugar.  Set aside.  In a large bowl, combine the 1 T sugar with flour, baking soda, cinnamon and nutmeg.  In a medium bowl, combine the milk, margarine, egg, pumpkin and yogurt-sugar mixture, stirring well.  Add the wet ingredients to the dry ingredients in the large bowl.  Stir until it is moist and free of lumps.

So good with buttermilk syrup, nutella or chocolate chips.

PUMPKIN PANCAKES

http://fabulesslyfrugal.com/2010/10/pumpkin-pancakes.html

We liked them. She suggested trying them with buttermilk syrup - which is so so yummy, yummy!
UPDATE: I make this recipe all the time.  We all love it!

Pumpkin Pancakes

October 17, 2010

Ingredients

• 2 cups all-purpose flour
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground allspice - try pumpkin spice or nutmeg instead of allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 1 cup pumpkin puree
• 1 egg
• 2 tablespoons vegetable oil
• 2 tablespoons vinegar

1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot

CHOCOLATE CHIP COOKIES

CHOCOLATE CHIP COOKIES
Found these on pinterest.  They are super yummy - but lots of work and takes advance prep.  I really, really liked the dough (uncooked).  Next time I might try it using flaxseed meal instead of the eggs so I can eat it raw :-)  Abagail said they were the best cookies she has ever had.  Wouldn't mind trying bittersweet chocolate in place of one of the semi-sweet.  In some of the comments people said they didn't put them in the fridge overnight and they worked just fine.
http://www.othersideoffifty.com/2010/08/new-york-times-chocolate-chip-cookies.html

Chocolate Chip Cookies (modified slightly from the New York Times)

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour (used all purpose)
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt (I used kosher salt)
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
8 ounces semi-sweet chocolate, chopped into chunks (used food processor but next time use knife)
4 ounces unsweetened chocolate, grated (used food processor - worked great!)
8 ounces semi-sweet chocolate chips
sea salt (didn't do - but after reading comments I want to try)

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Stir all chocolate into dough using a wooden spoon. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. The original recipe recommends using 3 1/2 ounces of dough per cookie and baking six cookies per baking sheet, but I thought that made for an entirely too large cookie. So I dropped the dough by tablespoonfuls on to the prepared cookie sheet, then sprinkled lightly with sea salt and baked until golden brown, but still soft, 10-12 minutes. Transfer sheet to a wire rack for 3-4 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

STRAWBERRY CAKE & FROSTING

FRESH STRAWBERRY CAKE
We loved!  Next time try in a 9x13 or sheet cake.  Jackson wants for his birthday.  Could try blackberry too.  Frosting turned out runny for me (but just reread recipe and noticed I was suppose to put in fridge for 30 min or so before frosting - did original frosting).  We froze the leftover frosting.  UPDATE: was awesome frozen!!  Yum!  This would be a good cake to cut up into single serving pieces and freeze and eat frozen.
http://spicedblog.com/fresh-strawberry-cake.html

• 3 cups cake flour
• 2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup (1.5 sticks) unsalted butter, room temperature
• 1 ½ cups granulated sugar
• 3 eggs
• ½ cup sour cream
• 2 Tbsp vanilla extract
• ¾ cup milk

1. Grease and flour 2 9” round cake pans; set aside. Preheat oven to 325°F.
2. In a medium bowl, combine the cake flour, baking powder, and salt. Stir until well combined; set aside.
3. Using a countertop mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
4. Add about ½ of the flour mixture to the bowl; mix on low speed until well combined.
5. Add the sour cream, vanilla, and approximately half of the milk to the bowl. Mix on low until well combined.
6. Add the remaining flour mixture; mix on low until well combined.
7. Add the remaining milk; mix on low until well combined. (Tip: Don’t forget to scrape down the sides of the bowl to ensure all ingredients are fully mixed.)
8. Divide the batter evenly between the 2 cake pans. Bake at 325°F for 34-36 minutes, or until a toothpick inserted into the center of the cake comes out clean.

ORIGINAL STRAWBERRY FROSTING

See above note -turned out runny.  We froze leftovers.  Just noticed I was suppose to put in fridge for 30 minutes before decorating.

• 3 cups heavy cream (did 2 cups)
• 8 oz. cream cheese, room temperature
• ¾ cup granulated sugar
• 1 Tbsp vanilla extract
• 3 pints (~2 pounds) strawberries, stems and hulls removed

1. In a medium bowl, beat the heavy cream until stiff peaks form; set aside. (See note below.)
2. Using an electric mixer, beat the softened cream cheese on high speed until light and fluffy. (Tip: Stop and scrape the sides of the bowl once or twice during this step.)
3. Add the sugar and vanilla; beat on medium speed until fully combined.
4. Meanwhile, slice ⅓ of the strawberries into thin slices; set aside. Dice the remaining strawberries into smaller pieces.
5. Add the diced strawberries to the bowl and mix until fully combined. (Note: The frosting will turn pink; mix until frosting is uniform in color.)
6. Remove the bowl from the mixer and fold in the whipped cream with a large spoon or spatula.
7. Finally, fold in the sliced strawberries.

STRAWBERRY CREAM CHEESE FROSTING

Looks yummy - want to try.

Update: so good! Had on Aunt Sheila's 3 ingredient cake.

• 12 Tbsp (6 oz.) unsalted butter, room temperature
• 12 oz. cream cheese, room temperature
• 1½ Tbsp vanilla extract
• 5½-6 cups powdered sugar
• 3 cups strawberries, diced

1. Using an electric mixer, cream together butter and cream cheese until smooth.
2. Add vanilla extract and powdered sugar 1 cup at a time, mixing after each addition.
3. Using a spatula or large spoon, stir in diced strawberries.

GRANDMA'S STRAWBERRY CAKE (but not my Grandma)

Found this recipe in Homemaking Blueprints (pg. 32) - a free book I got at Church once. My family just loves it. I have also made it using raspberry juice and some blackberries. I brought this to Lisa's one night we were playing games. She took the leftovers and froze them. She individual pieces wrapped each individually and froze. They said they are really good (Kambria especially liked).

Mix:

1 box white cake mix

1 box (3 oz) strawberry gelatin (I think any flavor would work)

1 T flour

Add and mix:

1/2 cup water

1/2 cup oil (I did 1/2 applesauce)

Then add 4 eggs one at a time beating well after each egg. (I did 2 of the eggs with flaxmeal (1 T to 3 T water, sit 2 min.)

Add and mix well:

1 tsp vanilla

1/2 box undrained frozen strawberries (about 1/2 cup) I usually thaw a little

Pour into 2 9" pans or a 9x13 that have been well greased and floured if you are going to remove from pans. Bake at 325 for 25-30 minutes. Cool and remove from pans. When completely cooled, frost with Strawberry Frosting.

STRAWBERRY FROSTING

If doing a 9x13 half of the recipe is just right.

UPDATE: Twice this frosting has failed for me.  But it tastes good.  Maybe next time look on pinterest first and get a different recipe.

Using a mixer, mix really well 16 oz powdered sugar with 1/2 cup (2 cubes) softened butter or margarine. 
Add 1/2 cup undrained (slightly softened) frozen strawberries and 1 tsp vanilla. Blend well.

PUMKIN AND CHOCOLATE ANGEL FOOD CAKE

CHOCOLATE ANGEL CAKE

Taste of Home Family Collection pg. 254. Made for Valentine's 2011. Make ahead - takes awhile to make. Taste better the next day! I think it would be good without the frosting too and just sprinkled with powdered sugar.

UPDATE: I make this every February (use heart shaped tube pan).  We all love, love this.  It isn't very sweet so sometimes we will have for breakfast on Valentine's Day.   Gets better everyday.

1 1/2 cups powdered sugar

1 cup CAKE flour

1/4 cup baking cocoa

1 1/2 cups egg whites (about 10 eggs)

1 1/2 tsp cream of tartar

1/2 tsp salt

1 cup sugar

FROSTING:

1 1/2 cups heavy whip

1/2 cup sugar

1/4 cup baking cocoa

1/2 tsp salt

1/2 tsp vanilla

Chocolate leaves or curls, optional

Sift together powdered sugar, flour and cocoa three times; set aside (I didn't do this). In a mixing bowl, beat eggs whites, cream of tartar and salt until soft peaks form. Add sugar, 2 T at a time, beating until stiff peaks form. Gradually fold in cocoa mixture, about a fourth at a time.

Spoon the batter into an ungreased 10" tube pan (used heart). Carefully run a metal spatula or knife through batter to remove air pockets. Bake on lowest oven rack at 375 for 35-40 minutes or until the top springs back when lightly touched and cracks feel dry. Immediately invert pan; cool completely. Run a knife around edges and center tube to loosen; remove cake.

In a mixing bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form. Spread the frosting over the top and sides of the cake. Store in the refrigerator. Garnish with chocolate leaves/curls if desired.

PUMPKIN ANGEL FOOD CAKE WITH CREAMY GINGER FILLING

I really liked this. Next time I would like to try it without the ginger - or maybe just use less.

1 box (1#) white angel food cake mix

1 T. flour

1 1/2 tsp. pumpkin pie spice

3/4 c. pumpkin

1 c. cold water

---

filling:

1 container (8 oz) cool-whip, thawed

2 T finely chopped crystallized ginger or 1 tsp. ground ginger

Move rack in oven to lowest position; heat oven to 350. In an extra large glass or metal bowl; beat all cake ingredients on low speed for 30 seconds. Beat on medium speed 1 minute. Pour into an ungreased 10" angel food cake pan (I used my heart).

Bake 37-47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down (can put on top of bottle if needed). Let hang for 2 hours or until cake is completely cooled. Loosen cake from side of pan with knife. Put onto plate.

In a medium bowl gently mix whipped topping and ginger. Cut cake in half (horizontally) to make 2 layers. Spread half of the filling on bottom layer; replace top of cake. Spread remaining filling on top of cake. Sprinkle with additional pumpkin pie spice if desired. Refrigerate any remaining cake.