Category Archives: Cakes

Corn Recipes

As we begin a new month and new season here at Cookin’ Food we want to expand our horizons. So we’ll be hosting a link party every Thursday to feature your creations. Our hope is to inspire Good Times in every home, by sharing your gifts and talents with others. Please join in the fun, tell your friends, visit the other blogs, and let the Good Times roll!

Easy Kettle Corn

homemade kettle corn

Perfectly Sweet and Salty Kettle Corn in 5 minutes!

To kick off the party we’ll share some of our recipes this week, but in the weeks to come we’ll feature some of our favorites that you link up.

Corn Recipes from Popcorn to Cornbread

mom's-popcorn

Easy Homemade Popcorn

Ghosts Almond Bark Popcorn

Spooky Almond Bark Popcorn Ghosts

Festive Popcorn

Fall Popcorn for Parties

CaramelCornCandybar

Homemade Caramel Popcorn

cornbread

The Best Cornbread

Mexican Sweet Corn Cake

Mexican Sweet Corn Cake

topped with slivered almonds

Triple Berry Cobbler

It’s peak berry season around here so I had to make something good with all of these fresh berries around. I ran to my local farmer’s market last week and got 3 pints of berries for just $8, and food out here is expensive, that was easily more than half off what I could find at the store. You should really check your farmer’s market out if you haven’t already. They’ve got some great stuff, and you can make some amazing deals. I like to run to mine in the last 1/2 hour each week and see what I can pick up with just a few bucks in my pocket. I’ll keep going to the very last dollar. Like last week, I got a couple huge, locally and organically grown zucchini for $1, it was totally worth it.

While trying to decide what to make with these lovely berries I was reminded of a camping trip several years ago. We really wanted to make cobbler but all we had was a can of blueberries and pancake mix. My mom and aunt Tammy went to the little gas station we were camping next to and were able to find sugar, but that was it. So with a dutch oven, berries, and some sweetened pancake mix they made some of the best cobbler I’ve ever tasted. It was so simple and good. So, I thought I’d try to make a slightly healthier version using very ripe fresh berries, some buttermilk, and almond meal. I basically made homemade whole wheat pancakes and poured the batter over the fresh berries. It turned out very good, wholesome, filling, and I didn’t feel guilty about eating it for dessert and breakfast the next day.


…and 30 minutes later…

5.0 from 2 reviews

Triple Berry Cobbler
 
Prep time

Cook time

Total time

 

A fresh, sweet, and satisfying dessert, that brings all the flavors of summer to your table. Use your favorite berries that are in season to create the perfect after dinner, picnic, or camping treat that is perfect for all ages.
Author:
Serves/Makes: 10

Ingredients
  • 1 Pint Blueberries
  • 1 Pint Blackberries
  • ½ Pint Raspberries
  • ¼ Cup Sugar (for Berries)
  • ½ Cup Flour
  • ½ Cup Almond Meal (or whole wheat flour)
  • ½ Cup Buttermilk
  • ¼ Cup Milk
  • ½ tsp. Baking Powder
  • ½ tsp. Baking Soda
  • ¼ tsp. Salt
  • ¼ Cup Sugar
  • ½ tsp. Cinnamon
  • ¼ tsp. Vanilla

Directions
  1. Preheat oven to 350.
  2. Rinse fresh berries and place in a bowl with ¼ cup sugar, stir, and set aside.
  3. Combine all of the remaining ingredients in a large mixing bowl with a spoon to create the cobbler topping.
  4. Spray an 8″ pie dish or 8×8″ baking pan with baking spray. Place the prepared berries on the bottom and top with the cobbler batter evenly.
  5. Bake for approx. 30 minutes.

Tips
Almond Meal and Whole Wheat flour can be substituted for eachother in nearly any recipe.

Use fresh and very ripe berries for this dessert for the best flavor.

Enjoy the Cobbler with ice cream or whipped cream for an added treat.

topped with slivered almonds


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Borrow or Purchase our eBook Sweet Treats vol. 1 for your Kindle, iPhone, iPad, Android Devices, or Home Computer in the Kindle Store today!

Remember you can download the Kindle App for Free on nearly any device!


This post is partying over at: Coastal Charm, Savvy Southern Style, The Shabby Creek Cottage, French Country Cottage, Whipperberry, The Shabby Nest, Serenity Now, Funky Junk Interiors, Today’s Creative Blog, Home Stores A to Z, Tip Junkie, It’s So Very Cheri, Lady Behind the Curtain, Fine Craft Guild, Making the World Cuter, Remodelaholic and others found on our Link Parties Page

Sinfully Good Chocolate Cupcakes: Perfect Dessert for Mother’s Day!

Mother’s Day is drawing near and I wanted to bake a simple chocolate cupcake that would make a great dessert for anyone to make for their mom.  These moist, chocolatey tidbits really ‘take the cake’ when it comes to chocolate cakes.  What mom wouldn’t love to have a cupcake like this to follow up their Mother’s Day meal?  A delicious ending to any day really.

I made these when I was visiting all of the Brady Girls in Utah last week. We tried out different recipes and had a good ol’ time.  When the cupcakes came out of the oven, I had my niece right up next to me, begging to have one even if they were still the temperature of the hot oven!  I hadn’t even frosted them yet!  She was able to snag one, and then another, and this continued as the night went on and I proceeded to frost them.  Once the frosting hit the tops of these babies, they were fair game and they disappeared.  Granted, I did my fair share and ate way too many.  But, that’s what vacation is all about, right?!  Indulgence.  And these cupcakes make you close your eyes and just savor the flavor as you bite into them.  Or if you’re my niece, grab two or three and run as fast as you can so her aunt doesn’t catch her and give her the noogies she deserves for stealing her baked goods :)   I love family!  Show your mom how much you love her by baking her some Sinfully Good Chocolate Cupcakes this Mother’s Day! Here’s the Recipe:

Sinfully Good Chocolate Cupcakes

Ingredients:

2 Eggs
1 Cup Buttermilk
½ Cup Vegetable Oil
2 tsp. Pure Vanilla
1 Cup Brown Sugar
1 Cup Sugar
1 ½ Cups Flour
1 Cup Cocoa Powder
1 tsp. Baking Soda
1 ¼ tsp. Baking Powder
1 tsp. Salt
¾ Cup Boiling Water
½ tsp. Instant Coffee

Directions:

1. Preheat oven to 350° F.  Place paper liners in two cupcake pans.

2. With an electric mixer, mix the eggs, milk, oil and vanilla in a large bowl for three minutes.

3. In a separate bowl, stir together the sugars, flour, cocoa, baking soda, baking powder, and salt.  Add slowly to wet ingredients.

4. Boil ¾ cups of water and add ½ tsp. instant coffee and stir.  Add to cake batter and stir using a rubber spatula.  Batter will seem thin, but this is okay!  Note:  if you don’t want to add coffee, feel free to leave it out.  Coffee intensifies the flavor of chocolate so if you’re a coffee lover, add another 1/4 tsp. -1/2 tsp. of instant coffee.

Runny batter is okay!

5. Fill cupcake liners 2/3 full and bake both cupcake pans for 15-18 minutes or until a toothpick when inserted near the center of a cupcake comes out almost clean.

6. Repeat step 5 until batter is gone.

7.  Remove from oven and allow to cool in cupcake pans for 5 minutes.  Then remove let finish cooling on counter.

8.  When completely cool, frost with your favorite buttercream frosting, like our Chocolate Buttercream Frosting in our ebook, Cookin’ Up Sweet Treats available in the Amazon Kindle Store. You can download it on your Kindle, iPad, iPhone, Blackberry, Android Phone, and your home computer! Learn more here.

Note:  You can also use this recipe to make a cake! Works great in a 9×13″ pan or two 8″ pans.  Just be sure to spray pans with cooking spray and line bottom of pans with parchment paper.

Tip: If you do not have buttermilk on hand, use one cup of milk and add 1 Tbs. of white vinegar to it.  Allow to sit for 5 minutes for milk to sour.  Easy homemade buttermilk!

Makes:  Approx. 3 dozen

…P.S. We will have a youtube video up showing you how to decorate these bad boys in a couple of days! I’ll link it here, so stay tuned… Happy Mother’s Day!


Lovin’ this post?

Get more from the Brady Girls at your fingertips with Cookin’ Up Sweet Treats!

Borrow or Purchase our eBook Sweet Treats vol. 1 for your Kindle, iPhone, iPad, Android Devices, or Home Computer in the Kindle Store today!

Remember you can download the Kindle App for Free on nearly any device!


This post is partying over at: The Shabby Creek Cottage, Savvy Southern Style, Whipperberry, Serenity Now and others

strawberryfluffangelfoodcake

Oh So Simple: Strawberry Fluff Angel Food Cake

I’m always looking for new dessert recipes to make for my family and friends. But new doesn’t always mean better or more awesome than what I’ve made in the past.  Sometimes I just plain ol’ forget to look in my “Mama’s Favorite Recipes” binder that’s chock full of tried and true recipes that have been put to the test by yours truly.

This particular cake recipe was passed along to me by the hubs’ cousin from his grandma. She had made it for them for numerous special occasions because it was often requested by almost everyone!  And now my girls are completely enamored with it as well, me included! We literally fight over the last pieces or try and hide the container as much as possible in the fridge so we can keep it all for ourselves.   Quite amusing, I must say :) Fortunately for me it IS angel food cake so it’s some what figure friendly and whipped topping (Cool Whip) isn’t all that horrible for ya either.  Yeah…we’ll go with that ;)

So this cake really is ‘oh so simple’.  It only has three ingredients:  angel food cake, strawberry gelatin (Jello), and whipped topping.  All you do is bake the cake, mix the gelatin and whipped topping and frost the cake.  Voila, you’ve got a happy dessert!

4.3 from 3 reviews

Strawberry Fluff Angel Food Cake
 
A fun, fast, and simple cake that’s sure to please everyone at home or on your guest list!
Author:
Recipe type: Dessert
Serves/Makes: 10-12

Ingredients
  • 1 Angel Food Cake (baked according to pkg. directions)
  • 2 – 3 oz. Pkgs. Strawberry Flavored Gelatin
  • 1 – 16 oz. Container Frozen Whipped Topping (thawed)

Directions
  1. Bake angel food cake according to package directions, using a tube pan/angel food pan. Allow to cool.
  2. While cake is cooling, mix both packages of strawberry flavored gelatin with two cups of hot water in large mixing bowl. Stir until gelatin is dissolved. Place in refrigerator and allow to chill.
  3. When gelatin is about ¾ of the way set, add container of thawed whipped topping to bowl and mix with electric mixer. Combine well.
  4. Take angel food cake and cut in half horizontally to create two layers. Spread gelatin and whipped topping mixture on bottom layer. Replace top layer and cover entire cake with remaining gelatin/whipped topping combination. Store finished cake in refrigerator.

Turn your cake upside down so you have a nice, even surface to frost with ‘fluff.’

Use a serrated knife, with a sawing motion, when you cut your layers. We don’t want to ‘smoosh’ that lovely, spongy cake!

Go ahead and be a little heavy handed with the ‘fluff’ here. And no worries about it looking perfect.  It’s going to get covered with another layer and frosted anyway!

And here we have the lovely finished product.  The ‘fluff’ frosting is so forgiving so it’s perfect for any level baker, even kids!

And here’s a tip:  try mixing it up a little.  I’ve used orange gelatin in the past as well and it turned out so yummy!  I also want to try black cherry.  That’s definitely the next one on my list.  But use what ever flavor is your favorite and come back here to let me know how it turns out!!  See you soon!

If you like this post, please consider ‘pinning’ to share it with others :)


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Get more from the Brady Girls at your fingertips with Cookin’ Up Sweet Treats!

Borrow or Purchase our eBook Sweet Treats vol. 1 for your Kindle, iPhone, iPad, Android Devices, or Home Computer in the Kindle Store today!

Remember you can download the Kindle App for Free on nearly any device!


This post is partying over at: Coastal Charm, Savvy Southern Style, The Shabby Creek Cottage, French Country Cottage, Whipperberry, The Shabby Nest, Serenity Now, Funky Junk Interiors, Today’s Creative Blog, Home Stores A to Z, Tip Junkie, It’s So Very Cheri, Lady Behind the Curtain, Fine Craft Guild, Making the World Cuter, Remodelaholic and others found on our Link Parties Page

 

Mexican Sweet Corn Cake

The ‘Recipe Olympics’ Opening Ceremony: Mexican Sweet Corn Cake


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Recipe Olympics


The Olympics are starting tonight, so we thought this would be a perfect chance to bring you dishes from around the world. Pin, share, and like your favorite recipes as we go, and we’ll announce on August 12th, which recipes were worthy of taking home the gold! Here’s how it’ll work.

Share your entry in the Recipe Olympics with your friends and ask them to join you!

If you have a great, traditional recipe that you think is ready to compete in the Recipe Olympics please email it to [email protected] Please only submit 1 recipe and Include:

  • your name
  • your website (if applicable)
  • and a link to a picture or 2 at least 600×400 pixels

Winners will get a shout out on our blog, Facebook, and Pinterest, a chance to win a copy of our cookbook Cookin’ Up Sweet Treats, and we may throw in more prizes based on participation. :) image links must be from a shared and public site like your personal blog/website, flickr, or picasa, no facebook image urls please Submissions end Saturday, August 4th at 11:59pm PST.

We’ll post the top 10 submitted recipes up on Monday August 6th, for a shot in the finals, so email us your recipes today!


So to kick off the games I wanted to share with you some pictures from the Rodeo I went to last weekend. This is the closest thing I’ll get to experiencing the Olympics, and is the inspiration behind our first dish, Mexican Sweet Corn Cake. The California Ro-Day-O is held in Salinas every year and is deeply rooted in the community.
















And now on to the recipe. (finally :) ) I just had to make some cowboy food after that rodeo weekend! This sweet little corn cake is commonly seen at Chevy’s, El Torito, and Gardunio’s, as a side to your spicy meal. It’s not corn bread, or polenta, it is a light and fluffy cake that can cut the heat to a spicy meal or bring a smile to your face in the morning for breakfast.

Mexican Sweet Corn Cake

Sweet corn cake or pudding is a beautiful, light,  and sweet spoon cake that is perfect as a side or dessert to any Mexican meal. Try making it for your next taco night, when you make fajitas, flautas, quesadillas, or chili.
Ingredients

1/2 Cup Masa Harina (corn flour, found in Ethnic food isle)
1/4 Cup Water
1/2 Cup Sweetened Condensed Milk
2 Tbs. Butter
1 1/2 Cup Canned Corn (Pulsed in Food Processor or Blender)
1/4 Cup Corn Meal
1/4 Cup Sugar
1/2 tsp. Baking Powder
1/4 tsp. Salt

2 cups boiling water
Directions
Preheat Oven to 250 Degrees, and grease an 8×8 inch baking dish. Pulse about 1 can of sweet corn (or frozen corn that has been thawed) in a blender or food processor until mostly smooth (some texture is fine). Set 2 cups of hot water to a boil on the stove.

Mix masa, water, sweetened condensed milk, and butter together for at least 1 minute until the flour is fully incorporated, slowly add the blended corn and continue to mix thoroughly. In separate bowl, combine corn meal, sugar, baking powder, and salt. Then slowly add the dry mixture to the corn at a low speed until completely mixed.

Pour cake batter into your prepared 8×8 inch baking pan. Place the filled baking dish into a larger dish like a 9×13 or larger, for a water bath. Pour the hot boiling water into the outer larger baking dish, being careful not to splash any into the cake, until the water line is about an inch up the side of the 8×8 cake pan. Cover the larger baking pan tightly with foil and place in the oven. Steam cook the cake for 50-60 minutes until the center is firm, yet soft, and no longer resembles batter. This cake is very moist and crumbly, so it’s ok if it still appears sticky, it’s supposed to. Scoop cake out with a spoon and serve as a side or for dessert.


Lovin’ this post?

Get more from the Brady Girls at your fingertips with Cookin’ Up Sweet Treats!

Borrow or Purchase our eBook Sweet Treats vol. 1 for your Kindle, iPhone, iPad, Android Devices, or Home Computer in the Kindle Store today!

Remember you can download the Kindle App for Free on nearly any device!


This post is partying over at: Coastal Charm, Savvy Southern Style, The Shabby Creek Cottage, French Country Cottage, Whipperberry, The Shabby Nest, Serenity Now, Funky Junk Interiors, Today’s Creative Blog, Home Stores A to Z, Tip Junkie, It’s So Very Cheri, Lady Behind the Curtain, Fine Craft Guild, Making the World Cuter, Remodelaholic and others found on our ‘Linkin’ Up Parties’ Page