The Best Vanilla Cake EVER!

This cake is seriously the most awesome vanilla cake I have ever had. I have made various vanilla cupcake recipes and been so disappointed in the past. I made this cake and froze it for almost 6 months. When I defrosted the cake and assembled the strawberries and cool whip filling it looked (AND TASTED!) like I spent the whole afternoon making it! This is a full proof recipe that I swear by! It lasts well in the fridge but definitely tastes the best if eaten the same day/ next day.

Vanilla Cake

Yields: One 2-layer, 8-inch round cake

GATHER:

5 large egg whites, at room temperature

1 whole egg

1 cup whole milk, at room temperature

2-1/4 tsp pure vanilla extract

3 cups cake flour, sifted 2

2 cups sugar

1 tbsp + 1 tsp baking powder

3/4 tsp salt

12 tbsp unsalted butter, cold and cut into 24 even pieces

TO DO:

1. Preheat oven to 350°F (180°C). Grease, line with parchment, and flour two round 8-inch pans.

2. In a medium bowl combine and stir the egg whites, whole egg, 1/4 cup of milk, and the vanilla. Set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for around 30 seconds.

4. Add the butter one piece at a time, about every 10 seconds. Continue to mix on low until the mixture is a fine crumbly texture. 

5. Add milk, and mix on low speed until just moistened. Increase to medium speed and mix for 3 minutes. 

6. Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition. Fold once or twice to ensure the batter at bottom of bowl is incorporated.

7. Divide the batter in two, spreading it evenly with a small offset palette knife.

8. Bake until a cake tester comes out with a few crumbs when inserted into the center, about 30 minutes. Be careful to not over-bake. Check cake at 20 minutes, but not before, and then set the timer for 5 minute intervals. Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely.

9. Wrap tightly and store at room temperature for up to 2 days, refrigerator for up to 5 days, or frozen for up to 6 months. Best eaten the same day as baked as I noted above.

Pair with your favorite chocolate or vanilla icing. You can also make different fruit fillings or fold strawberries in cool whip and have a simple cake.

Chocolate Covered Coconut Truffles

This is dedicated to a fellow blogger who asked me for this recipe many months ago when I made these for my mom for Mothers Day! These are really really simple and taste so absolutely amazing!

Chocolate Covered Coconut Truffles

GATHER:

3 cups sweetened, shredded coconut

1/2 cup powdered sugar

1/2 cup sweetened condensed milk

1/4 cup coconut oil, melted in microwave for a few seconds

1 1/2 cups dark chocolate, melted (I used Lindt special dark chocolate bar ) 

TO DO:

1. In a large bowl, combined coconut and sugar and mix to combine. 

2. Add in milk and coconut oil, mix constantly until a gooey coconut filling results. 

3. Roll between the palm of your hands into teaspoon-sized (or a little larger) balls and place on a parchment-lined baking sheet. 

4. Freeze for 15 minutes, then remove from freeze and roll again between your palms to smooth any coconut edges. 

5. Freeze for 10-15 minutes more. 

6. While freezing, melt chocolate chips in a double boiler or microwave. Remove coconut balls from freezer and immediately dip.

Refrigerate until ready to serve – at least 15 minutes.

From Scratch Quiche

Hello all!

It has been quite some time and I have to apologize! I was working full time for some weeks since my co-worker had a baby. I don't want to get too behind on my posts so I will try and play catch up now by posting a few recipes I was able master while having a busy full time schedule. I have to mention that I give props to the full time working mothers. I now know why so many families end up eating quick ready made or easy boxed dinners. There is little time at the end of the day and many parents take their kids to lessons and activities. It was a little hard for myself and I only have a husband to care for!!! I have learned now why so many people want crock pot meals and fast, easy recipes with simple ingredients found at home.

My husband and I both love quiche. This recipe is completely from scratch. I will not tell you what exact filling to put into it because in my opinion there is many different varieties that you can do. In my kitchen, I pretty much put a combination of things that I have left over into a frying pan and that's how I get my filling. Of course there are the standard and most common quiches but these are the mixtures I suggest that work well together:

1. Spinach

2. Lorraine (bacon filling)

3. Ham and Swiss

4. Broccoli and Cheddar

5. Mushroom Asparagus

6. Peppers and Onions (and even some mushrooms)

Please comment any other suggestions. Remember that the flavors and the cheese have to go together. If you want a quiche with a lot of filling then use closer to 2 cups of veggies/meat; however, if you want a light quiche only use a cup of broccoli or mushrooms or whatever you are using)

FOOL PROOF QUICHE FROM SCRATCH

What You Need:

Ingredients

1 9-inch pie crust (recipe below or just by Pillsbury)

1-2 cups filling ingredients, such as broccoli and bacon or mushrooms and caramelized onions

1-2 cups (3 oz - 6 oz) grated cheese, like Gruyere, Swiss, or Cheddar

3 large eggs

1 cup milk

1/2 cup cream (heavy, whipping, light or half-and-half works)

1 tsp salt

1 tsp garlic

1 tsp basil (dried) or thyme (dried)

Equipment

9-inch straight sided glass pie dish or a tart pan

Food Processor if you are making homemade crust

What to do:

1. Preheat oven to 350°F. Prepare your crust by using the recipe at the bottom of this post or use a pre-made crust and move to step 2.

2. Prepare the Filling: While the crust is baking, prepare your quiche filling. Make sure all ingredients are cooked through and fairly dry. (If making filling with bacon make sure majority of grease is removed or else your quiche will be very oily)

3. Remove the pie crust from the oven after 10 minutes.

4. Start Assembling the Quiche Filling: Sprinkle half the cheese over the bottom of the pie crust and top with the fillings. Sprinkle the remaining cheese over top.

4. Prepare the Custard Filling: Whisk together the eggs, milk, cream, salt, garlic and basil or thyme until frothy. Pour the custard into the pie crust.

5. Bake the Quiche: Bake the quiche at 350°F for 30 to 40 minutes, until the edges are set but the quiche still jiggles a little in the center. Cool for at least 20 minutes before eating or chill overnight and reheat next day in microwave for around 10 minutes or in a 300°F oven until just warm to the touch.

ENJOY!

HOMEMADE CRUST USING A FOOD PROCESSOR

2 cups flour (I have been doing 1 cup unbleached flour with 1 cup whole wheat)

9 tablespoons cold unsalted butter, diced

1/2 teaspoon salt

1 egg, lightly beaten

2 tablespoons cold water

In a bowl of a food processor fitted with the steel blade, place flour, salt, and butter. Pulse until you get coarse pea-size crumbs. Add egg and 2 tablespoons of water. Pulse until a moistened crumbs form. If the flour mixture still looks dry and doesn’t form into a ball, add another tablespoon of water and pulse a little more.

Take the dough out of the bowl and dump into a well-greased (tart) pan. 

With your fingers, work the dough around the edges and the bottom of the pan, spreading it evenly. Bake for 10 minutes at 350°F