SANDRA'S STRAWBERRY-RHUBARB BUNDT CAKE with BUTTERCREAM FROSTING

A cake you will probably want to prepare 'yearly' when
rhubarb and strawberries
 are in season
that your family is bound to love... 

Prep: 25 Mins.
Bake: 65 to 70 Mins.

Yields: (1) Bundt Cake| 12-16 Servings

INGREDIENTS

Wet:
3 large eggs
1/2 cup canola oil
2 cups granulated sugar
*2 (5.3-oz. containers) Chobani Peach 99% Greek yogurt - (Costco) = neutral flavor
3 teaspoons vanilla extract

Dry (Sifted through a sieve atop wet ingredients):
2-3/4 cups all-purpose flour
1-1/2 teaspoon baking soda
1/2 teaspoon double-acting baking powder, or regular
3 teaspoons ground cinnamon
1/2 teaspoon fine sea salt

Fold-in:
1 cup finely diced fresh rhubarb
1-1/2 cup chopped fresh strawberries (Alaska Wild, or domestic)

------

Buttercream Frosting:
2 cups sifted confectioners' sugar
1/3 cup room temp. cream cheese
1/4 cup room temp. salted butter
1 teaspoon vanilla extract
2 teaspoons 2% milk (more or less to your desired consistency)

METHOD

Preheat oven to 325 degrees (not 350 degrees or else the loaves will become too dry).  Prepare bundt pan by spraying it generously with baking spray; set aside.

In a mixing bowl of a stand mixer, add eggs and canola oil and beat on medium speed until light and foamy.  Add sugar, yogurt and vanilla extract; mix on medium speed until fully incorporated.

Place a sieve over wet ingredients in bowl, add all dry ingredients and sift over top of wet ingredients. Mix batter on low speed to begin incorporating dry ingredients, then on medium just until moistened (Try not to over-mix).

Using a large spatula, fold in "fold-in" ingredients above, just until combined while scraping edges and bottom of bowl.

Spoon batter evenly into prepared bundt pan, tap pan on a hard surface to release air bubbles and shake to it even out.

Bake for 65 to 70 minutes, just until a toothpick inserted in center of bundt cake comes out clean.

Remove bundt cake to a baking rack upright in pan and let cool for 10 minutes.  Turn out bundt cake from pan to rack so cake is dome-side up; cover with a clean kitchen towel, then allow cake to cool completely.

-----

Meanwhile, prepare frosting:

In a medium bowl, using a hand mixer. Place all the frosting ingredients into the bowl and start hand mixer on low speed, then increase to medium when ingredients are starting to incorporate. Turn mixer to high to fluff the frosting. Cover frosting with plastic wrap until ready to frost cake. Frost cake once it's fully cooled, and enjoy!

SANDRA'S PERFECT BUTTERCREAM FROSTING or ICING

A truly delightful and airy buttercream frosting or icing
that I often prepare, as this confectioners' delight
enhances most any cake, bar, cookie, or sweet bread recipe...

Yields: (2-1/2 cups)
Prep: 7 Mins.

INGREDIENTS

1/4 cup (1/2 cube) unsalted butter, room temperature

1/4 cup (1/2 of an 8-Oz. block) cream cheese, room temperature
½ teaspoon vanilla extract

2 cups confectioners’ sugar, sifted

1-2 tablespoons milk for frosting | 3-4 tablespoons milk for icing

METHOD

In a medium mixing bowl, using a hand mixer to cream together softened butter and cream cheese on high for about 2 minutes. Sift confectioner's sugar over wet ingredients, add milk (depending on your desired consistency for frosting or icing), blend on medium speed until light and fluffy for about 3 minutes. Scrape down the sides of the bowl with a spatula, as needed. Cover tightly with plastic wrap until ready to use, keeping it at room temperature (as it will tend to harden if refrigerated).

~~~~~~~~~~~~~~
Tips:

~For variations, feel free to add natural food coloring(s), extracts for flavor, sprinkles, etc.

~One of my favorites is chocolate, simply add 1/3 cup Hershey's unsweetened cocoa powder.

~Finally, I substitute caviar of a small vanilla bean, when on-hand, I like the punch of flavor and its small flecks it provides.

SANDRA’S SOFT SUGAR COOKIES with 5 VARIATIONS of BUTTERCREAM FROSTING

Soft and buttery delicious sugar cookies

that melt in your mouth. 

The possible flavor and color variations

are endless...

Yields: (28 to 30)

Prep: 20 Mins.

Chill: 1 Hr.

Bake: 6.5 to 7 Mins.

INGREDIENTS

Cookies:

1 cube unsalted butter, at room temperature

1 cup granulated sugar

2 eggs

2 teaspoons vanilla extract

3/4 cup sour cream

--Sift dry ingredients

3 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

Pinch of salt

Buttercream Frosting:

1 cube unsalted butter, at room temperature

½ teaspoon vanilla extract

2 cups confectioners’ sugar, sifted

3 tablespoons milk

Organic food coloring

Sprinkles

METHOD

In a medium mixing bowl, using a hand mixer cream butter and granulated sugar at medium speed until light and fluffy for about 3 minutes. Scrape down the sides of the bowl with a spatula, as needed. 

Add eggs, one at a time, beating until each is incorporated. 

Add vanilla extract and sour cream, and beat on low speed until fully incorporated.

Sift dry ingredients, and add to wet ingredients 1/3 at a time; mixing to incorporate with each addition while scraping down bowl, as needed. 

Cover bowl, and chill for at least 2 hours until firm.

Meanwhile, prepare the frosting in a medium bowl using a hand mixer to cream together butter and vanilla extract. Slowly beat in the sifted confectioners’ sugar. Once smooth and creamy, add milk 1 tablespoon at a time until desired spreading consistency is achieved. [If desired, divide the frosting into 5 separate batches, and add food coloring and extracts (listed below) to achieve the cookies shown in the photographs.]  Cover each of the 5 ramekins with plastic wrap, and set aside.

Preheat oven to 425 degrees. Line a couple of baking sheets with parchment paper, and set aside.

Uncover and dust the top of dough with flour, and then flip and flour the other side; place plastic wrap over top of dough. With a rolling pin, roll the dough out to ¼” thickness. 

Using a 2-1/2” round cookie cutter dusted in flour, cut out circles.

Transfer cut out cookies onto baking sheets. Bake each batch for 6.5 to 7 minutes, just until pale. Immediately transfer cookies to a wire rack to cool.

Once cookies have cooled completely, frost and immediately add sprinkles. 

Allow frosting to set, then store in an airtight container in one layer (do not stack). ~ Enjoy!

~~~ Five variations of buttercream frosting ~~~

(Add extract and food coloring to your desired taste and hue levels):

Orange extract and orange food coloring + multicolored sprinkles;

Mint extract and green food coloring + multicolored sprinkles;

Lemon extract and yellow food coloring + multicolored sprinkles;

Cherry extract and red food coloring + multicolored sprinkles; and

Unsweetened cocoa powder

and additional vanilla extract to thin frosting + chocolate sprinkles.

SANDRA'S CARROT-PINEAPPLE-ORANGE BARS with CREAM CHEESE BUTTERCREAM

A terrific dessert your family is bound to adore...

Serves: (12)
Prep: 15 min. |
Bake: 30 mins.

INGREDIENTS

2 tablespoons butter (at room temperature)
1-1/2 cup grated carrots (2 medium)
2 cups all-purpose flour
1 teaspoons. baking soda
1 teaspoons baking powder
½ teaspoon ground gloves
1 teaspoon ground nutmeg
½ teaspoon ground ginger
2 teaspoons cinnamon
¼ teaspoon kosher salt
2 eggs, beaten
¾ cup sugar
1 cup raisin (slightly chopped)
1-1/2 cup orange juice
½ cup chopped walnuts (or pecans)
1/4 cup grated coconut, grated, slightly chopped
1 (8 oz. can) crushed pineapple, drained
2 teaspoons vanilla extract
2 tablespoons molasses

METHOD

Preheat oven to 350 degrees. Spray 9"x13"x2" baking pan with oil. Microwave butter microwave-proof glass bowl 40 seconds, then toss with grated carrots in a medium bowl.

In a large bowl sift (through a sieve by tapping the edge) the flour, baking soda, baking powder, spices, and salt; mixing to combine.

With hand mixer, beat in a small bowl the sugar and eggs until light in color; add raisins, and orange juice mixing well.  Add to the large bowl of dry ingredients; combine (with a spoon), and then add the nuts, crushed pineapple, and vanilla; folding to gently to combine (do not over mix).

Bake for 30 minutes, or until a toothpick inserted in center comes out clean. Cool completely, and frost with “Cream Cheese Buttercream” recipe below, and then cut into 12 bars - enjoy!

Cream Cheese Buttercream
(Yields 2 Cups) |
Prep: 5 Mins.

1 (8 oz.) pkg. of cream cheese (at room temperature)
¼ cup butter (at room temperature)
2 cups of confectioners’ sugar (sift through a sieve to prevent lumpy buttercream)
1 tablespoons milk (add more if you like a thinner consistency)
1 teaspoon vanilla extract

In a medium bowl, with a hand mixer cream together the cream cheese and butter, and mix in vanilla. Gradually stir in (with a spoon) the milk, and then the confectioner’ sugar, mixing until smooth.

~~~~~~~~~~~~

Tip:  I like to cut my bars in more of a rectangular shape, and for special occasions use a piping bag to decorate with the buttercream, including adding a piped decorated carrot on top.

SANDRA’S HOMEMADE DECADENT CHOCOLATE on CHOCOLATE BUTTERCREAM CUPCAKES

You will think you've died and gone 
to heaven when you're eating these 
luscious cupcakes...

Yields: (6 cupcakes)
Prep: 10 Mins. |
Bake
+ Make Frosting: 18 Mins. | Cool Cupcakes: 30 Mins.

INGREDIENTS

*Cupcakes

3/4 cup all-purpose flour

1/4 cup unsweetened Hershey’s cocoa powder

1 teaspoon instant espresso powder (or instant coffee)

½ teaspoon cinnamon

1/2 teaspoon baking powder

1/4 teaspoon baking soda

Pinch of salt

1/4 cup buttermilk*** (or milk)

1/4 cup unsalted butter, at room temperature

1/2 cup packed dark brown sugar

1 teaspoon vanilla extract

1 large egg

**Chocolate Buttercream Frosting

1/4 cup unsalted butter, at room temperature
1 teaspoon vanilla extract
4 tablespoons buttermilk*** (or milk)
2 cups of confectioners’ sugar
1/3 cup unsweetened Hershey’s cocoa powder
--6 semi-sweet chocolate morsels, for garnish

METHOD

Preheat oven to 350 degrees. Line 6 muffin cups with silver and paper liners.

For the cupcakes, in a large bowl, sift through a sieve the flour, cocoa power, instant espresso coffee, cinnamon, baking powder, baking soda, and table salt, using a spoon to coax through sieve.

In a medium bowl, beat with a hand mixer the buttermilk, butter, brown sugar, vanilla extract, and egg, just until a marbled texture is achieved. Pour into dry ingredients and gently fold with spatula until ingredients are combined (maintain aeration while doing so for moist-tender cupcakes).

Distribute batter evenly into prepared muffin cups by filling each with a regular ice cream scoop scraped against the side of bowl for even cupcakes. Bake for 18 minutes, until a toothpick inserted in center comes out clean.

Cupcakes cooling on rack...

Remove from the oven to cool completely on a baking rack (about 20 minutes), before decorating with frosting.

Meanwhile prepare the frosting in medium bowl, using a hand mixer, beat the butter, vanilla extract, and buttermilk, then add sifting through a sieve atop the confectioners’ sugar, cocoa powder, and beat on low speed (to prevent powder sugar from blowing into the air), and then increase mixer to medium speed until smoothly combined.

Add the frosting to a piping bag placed in a tall glass (for ease), or a large Ziploc, fitted with a large round tip.

To decorate the cupcakes: begin piping in the center of cupcake, and work outwards in a circular motion, and then work back to center making a rise ending in the middle. Finish each by placing a semi-sweet chocolate morsel on top. ~ Enjoy!

~~~~~~~~~~~~~~~

***Tip: I purchased a 12 oz. canister of ‘Cultured Buttermilk Blend’ in the baking section of the market (low fat and low cholesterol), which I mix with water so I always have buttermilk on-hand for cooking, marinating, and baking at all times.

SANDRA'S CHOCOLATE BUNDT CAKE with CHOCOLATE BUTTERCREAM SPRINKLED with PISTACHIOS

A chocoholics dream dessert...

Servings (12)
Prep: 15 mins. |
Cook 50 mins.

Posted by Sandra

INGREDIENTS:

***Cake
· 2 cups granulated sugar
· 1-3/4 cups all-purpose flour
· 3/4 cup unsweetened chocolate powder (I prefer Hershey’s)
· 1-1/2 teaspoons baking powder
· 1-1/2 teaspoons baking soda
· 1 teaspoon salt
· 2 large eggs
· 1 cup milk
· 1/2 cup vegetable oil
· 2 teaspoons vanilla extract
· 1 cup boiling water

***Chocolate Buttercream: (Yields about 2 cups)
- 3 cups confectioners' sugar
- 2/3 cup unsweetened chocolate powder (Again, I prefer Hershey’s)
- 1 cup unsalted butter, at room temp.
- 1 teaspoon vanilla extract
- 3 to 4 tablespoons of milk

***Garnish
- ¼ cup pistachios, chopped

METHOD:

--Bundt Cake: Heat oven to 350 degrees. Grease and flour a 12-cup bundt pan. Stir together sugar, flour, chocolate powder, baking powder, baking soda and salt in large bowl. In a small bowl whisk the eggs, milk, oil and vanilla, then add to dry ingredients in large bowl. Beat mixture on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared bundt pan. Bake for 50 minutes or until a toothpick inserted in center comes out clean. Cool in bundt pan for 15 minutes, and then remove and place on a wire rack to cool completely.

--Chocolate Buttercream: Meanwhile, begin making the buttercream. Sift the confectioners’ sugar and chocolate powder through the cleaned sieve into a large bowl (do not skip this step as it makes for a creamier frosting). With a hand mixer, begin by adding the butter and mix with sugar on low speed until well blended, and then increase speed to medium and beat for another 3 minutes. Add vanilla extract, and milk, and then continue to beat on medium speed for 2 more minutes, adding additional cream a bit at a time if needed for your desired consistency (see photograph). Frost your cooled bundt cake, and sprinkle top with pistachios. - Enjoy!

SANDRA'S MOIST MINT BUTTERCREAM CHOCOLATE CUPCAKES

How festive are these?!

Perfect cupcakes to serve any day of the year, 
although they're extra special on St. Patrick's Day...

Yields: (30 cupcakes)
Prep: 20 Mins.
Bake: 20 to 22 Mins.

***Chocolate Cupcakes
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup hershey’s cocoa powder
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon table salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

***Mint Buttercream
3 cups confectioners' sugar
1 cup butter, at room temp.
1 teaspoon mint extract
A few drops of organic green food coloring
--(enough to achieve your desired green hue)
1 to 2 tablespoons milk

***Garnish
15 peppermint patties, cut in half

Method for cupcakes:

Heat oven to 350 degrees.

In a small bowl, whisk eggs, then add the milk, oil and vanilla. Sift together, through a sieve, sugar, flour, cocoa, baking powder, baking soda and salt into a large bowl, then add wet ingredients from small bowl; continue whisking for 2 minutes. Add 1 cup boiling water and mix to combine (batter will be thin). Line medium-sized muffin cups with paper baking cups, and fill each 2/3rds full of batter. Bake 20 to 22 minutes until a toothpick inserted in center comes out clean. Move cupcakes onto wire racks to cool completely.

Method for buttercream:

Meanwhile, sift confectioners’ sugar through a clean sieve into a large bowl (do not skip this step as it makes for a creamier frosting). With a hand mixer on lowest setting, begin by adding butter and mix with sugar until well blended, and then increase speed to medium and beat for 3 additional minutes. Add mint extract, a few drops of green food coloring, and cream. Continue to beat on medium speed for 1 more minute, adding additional cream a bit at a time if needed for your desired consistency. Slightly snip bottom corner of a large ziploc bag and place a star-decorating tip into snipped hole, then fill bag with frosting, and close up bag. Pipe frosting onto cooled cupcakes.  Top each cupcake off with a half slice of peppermint patty. ~ Enjoy!