I’m itching all over. I am so obsessed you see, that I feel like I can’t write about other stuff I would like, or cook and take photos of anything else until I am done with all the recipes from my birthday. Like right now I am eating a gorgeous turkey avocado sandwich on a Hawaiian roll with extra veggies, and I wanted to take pictures of it, it looks so pretty. But I didn’t. I feel like I don’t get to play with other stuff until I’m done with what I set up to do in the first place. Jeez. My poor Mikachu. I am going to be THAT parent.
For this reason, I will cramp three recipes in here now. As the title says, a cake, a cupcake, and a semi finished ice-cream. It is actually finished, I just don’t have a picture of a finished product. First one up is the cake I made to be my birthday cake. Recipe is a combination of two recipes. Here we go:
Whole Orange Cake
by Joy The Baker
2 whole oranges, seedless Navel
12.8 oz melted butter
2 cups sugar
3 cups flour
4 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1. Preheat oven to 350. Sift together the flour, baking powder and salt. Set aside.
2. Slice the two oranges into wedges. Place wedges in the food processor with the blade attachment. Process oranges until they are pulverized into orange mush. Depending on your food processor, this can take several minutes. You may need to stop the food processor half way through to scrape down the sides.
3. Add eggs to the bowl of an electric mixer. Turn on low speed. Slowly add the sugar to the beating eggs. Once incorporated, add the cooled melted butter in a steady stream. Once incorporated, add the orange.
4. Using a large wooden spoon, fold in the dry ingredients. Stop mixing once all dry ingredients are no longer visible.
5. Pour batter into very well greased and floured cake pan. Bake at 350 for 60-70 minutes. ( I used two mini cake pans )
For the frosting I really wanted to try out this recipe I found at Smitten Kitchen
Chocolate Sour Cream Frosting
Adapted from The Dessert Bible
Sour cream has to be at the room temperature in order for this to work!
Makes 5 cups of frosting, or enough to frost and fill a two layer 9-inch cake
15 ounces semisweet or bittersweet chocolate, chopped
1 1/4 teaspoons instant espresso (optional, but can be used to pick up the flavor of average chocolate)
2 1/4 cups sour cream, at room temperature
1/4 to 1/2 cup light corn syrup
3/4 teaspoon vanilla extract
This frosting seriously means business. I now have my always go to chocolate frosting recipe! This cake in the future I wont make as a birthday cake but as a bundt. That is how it was made in original recipe and I think I will stick to that. Another thing about this cake is that you really want to eat it at room temperature, not straight from the fridge. No yummies then!
This is how the cake turned out before the candles. I think the candles really gave it that final charm though. It was so tall and quirky.
Now a quick recipe for the cupcake. I made it for Jeanie because I know how she loves her peach vine. It is quite simple actually:
Lemon Blueberry Cupcake With Peach Vine Frosting
By ME 😀
basic white cake recipe
zest and juice of a lemon
1/2 cup blueberries + 1/3 cup for the top
2 tbsp sugar
2 tbsp of peach whine for the frosting + 2tbsp for blueberries
Prepare the cake mix following instructions on the box (or your favorite recipe) and add to it zest and juice of a lemon. Fold in the blueberries.
Bake at 350 until toothpick comes out clean when inserted and then let it cool.
While the cupcakes bake make blueberries on the stove top, they are part of the frosting. Put the remaining blueberries, 2tbsp of sugar and 2 tbsp of peach vine in a sauce pan and let it come to a boil, just until the blueberries start releasing the juices and it thickens. Let cool.
For the peach vine frosting, start adding confectioners sugar to the peach vine until it reaches the desired consistency. Frost the cupcakes. Once it sets put a dollop of blueberry mix on top.
Here is how they turned out:
And the third and last recipe for today is the blueberry sour cream ice-cream. It is not my favorite, but my mother-in-law said it is delicious. I gave her the whole bowl to take home before I remembered to take some pictures of it done! :o)
Blueberry Sour Cream Ice Cream
by Joy The Baker
1 cup blueberries (fresh or frozen, if frozen, thaw and drain)
1/3 cup sugar, or more to taste
pinch of salt
grated zest and juice of 1/2 lime, or more juice to taste
3/4 cup heavy cream
3/4 cup sour cream
That is the original recipe, knowing what I know now, after making it, I would add 1/3 cup of sugar to it. I like my sweets sweat! :o)
Put the blueberries, sugar, salt, lime zest and juice in a medium saucepan and cook over medium heat, stirring, until mixture boils and the berries pop and soften, about 3 minutes.
Turn the berries into a bender and whirl until you have a fairly homogenous puree, about 1 minute. (It will never be completely smooth, and that’s fine!) Add the heavy cream and sour cream and pulse just to blend. Taste and, if you’d like, and a squirt more lime juice or a tiny bit more sugar.
Pour the custard into a bowl and refrigerate until it is chilled before churning it into ice cream.
Scrape the chilled custard into the bowl of an ice cream maker and churn according to the manufacturer’s instructions. Pack the ice cream into a container and freeze for at least 2 hours, until it is firm enough to scoop.
It is a real shame I forgot to snap a picture of the actual ice-cream. It had such a beautiful color. I will make this again though and with a little more sugar. i think it will then be one of my favorite ice-creams. And I will try to remember to take a picture too!
recipes and directions in all three recipes copied and pasted from Joy The Baker