Happy Mother’s Day to all Mother’s in the world! Hope your day is wonderful.
A very simple homemade chocolate and vanilla cake with a vanilla cream cheese frosting
This peeps chocolate cake is very cute for Easter brunch or dinner.
The chocolate cake is from the Hershey Co. recipe which is a very moist and a rich dark chocolate. Hershey’s Chocolate cake recipe
I used mini chocolate chips for the sunflower seeds. The frosting is also from the Hershey frosting recipe link.
This red velvet cake is an old fashion recipe, a fluffy and moist red velvet cake with a creamy cream cheese frosting. A delicious and unique flavor! If you do not have time use a cake mix to save time. This cake took 9 boxes of sweetheart candies. A fun Valentine project for kids and teens.
Ingredients for cake
1 1/2 cup Vegetable oil
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon cocoa powder
1 cup buttermilk
2 large eggs
3 tablespoons red food coloring
1 teaspoon white vinegar
1 1/2 teaspoon vanilla
2 tablespoon plus 1 teaspoon of red food coloring
Directions Pre-heat Oven 350 degrees F
Place cupcake paper cups in cupcake holder. If making a cake, grease the pan with oil or butter and dust with cocoa powder. (2 cake pans 9-inch) Set a side until ready to use.
In a large bowl place all the dry ingredients, flour, sugar, baking soda, salt, cocoa powder mixing in the oil. Add one egg at a time and mix well.
Add buttermilk, vinegar, vanilla and food coloring,
Using electric mixer, or kitchen aid using a paddle attachment blend all until creamy.
Pour mixture into your cupcakes holder or cake pans .
If making cupcakes bake about 15-25 minutes. Test with a toothpick if it comes out clean it’s done.
If making a cake, bake for about 30-35 minutes. Check to see if it is done with a knife and if it comes out clean it is done.
Cool the cakes or cupcakes completely before frosting
Cream cheese frosting
2 cream cheese 8 oz packs
1/2 stick butter’
3 cups white powder sugar
1 1/2 teaspoons clear vanilla extract
In a mixing bowl using a mixer or kitchen aid blend all ingredients until frosting becomes creamy.
Store in the refrigerator until ready to use. Frosting will keep for 3 days.
Took 9 boxes of Sweethearts to decorate the cake.
I usually buy an organic turkey from Wholefoods or your local butcher shop. It does taste better and for some reason the fresh turkey is very moist. Roasting a turkey can be very easy. Do not wash the turkey. Pat the turkey with a dry paper towel. The heat in the oven will kill any bacteria. Place the bird in a large roasting pan. Rub extra virgin olive oil adding fresh herbs such as rosemary, thyme, sea salt and whatever spices and other herbs you desire.
Pre-heat oven to 450 F.
Do not suff your turkey as a un-stuff turkey will cook evenly and faster. You can add your cooked stuffing the last 15 – 20 minutes of roasting so that the stuffing will have a hint of turkey drippings or add the stuffing when the turkey is done.
Basting the turkey is up to the person who is roasting the turkey. Pros and cons about this. If you add butter or olive oil and spice, just leave the turkey alone you will get a crispy skin. If you do the basting you will get a golden color and a moist turkey. I do both, I baste the turkey the first 2 hours and I stuff the turkey when the turkey is done. Remember the skin get crispy by fat not liquid, if you like a crispy skin add a more butter or olive oil the last hour of roasting.
Use a thermometer and insert into a thigh make sure it register at 170F. On the last 1 hour of roasting , I add more salt and pepper than I leave the turkey alone when done for 15 – 30 minutes as the juices will set and in the end you will have a moist turkey and the skin is crispy.
Happy Thanksgiving to all.