Our first trip of the summer was a blast! We loved spending time with family and friends and miss them much! Little Abby is so cute and the girls can't stop talking about her. These pictures are a few highlights.
Monday, June 30, 2008
Tuesday, June 17, 2008
Cake recipe corrections
It was brought to my attention that there were a couple of errors with my chocolate frosting recipe. There is 3/4 cup unsweetened cocoa powder and a pinch of salt that were both accidentally left out. I updated the recipe blog as well. Thanks for being understanding!
End of the school year!
Ellie strikes a pose- as usual!
Not only is tomorrow the last day of school but saturday was the last softball game. We are all looking forward to the summer with mini vacations and warm days!
Friday, June 13, 2008
Wednesday, June 11, 2008
Let them eat cake!
By popular demand here is the yummy cake recipe from Amber's baby shower. Happy baking!
Chocolate cake
2c. flour
1tsp. salt
1tsp. baking powder
2tsp. baking soda
3/4c. unsweetened cocoa
2c. sugar
1c. vegetable oil
1c. hot coffee (it sounds weird, but it doesn't make the cake taste like coffee and makes it very MOIST)
1c. milk
2 eggs
1tsp. vanilla
Sift together all dry ingredients in a large mixing bowl. Add oil, coffee, and milk; mix at medium speed for 2 minutes. Add eggs and vanilla; beat 2 more minutes. Pour into 2 greased and floured 9 inch cake pans. Bake at 325 degrees for 25-30 minutes. Cool cake in pans on wire rack for 10 minutes. Invert and flip upright. Frost when cake is COMPLETELY cool, about 2 hours. (Other wise the frosting will melt and slide off!)
Chocolate frosting
20 Tbsp. (2 1/2 sticks) butter, softened to room temperature
3/4 c. unsweetened cocoa
1 c. confectioners' sugar (powdered sugar)
Pinch salt
3/4 c. light corn syrup
1 tsp. vanilla extract
8 ounces chocolate, melted and cooled slightly
In food processor, process butter, sugar,cocoa, and salt until smooth, about 30 seconds, scraping sides of bowl as needed. Add corn syrup and vanilla and process until just combined,5 to 10 seconds. Scrape sides of bowl, them add chocolate and pulse until smooth and creamy, 10 to 15 seconds. Frosting can used immediately or in advance. Let it stand at room temperature for 1 hour before using if refrigerated.
*Amy's helpful hints
I like to use the Crisco non-stick spray with flour. It's super easy and not messy at all! Instead of using a sifter, place your dry ingredients in your mixing bowl and mix on lowest setting until combined. Also I tend to set my timer fpr a shorter time (22 min.) and check the cake with a toothpick. You want to have a few wet crumbs on it, a clean toothpick means the cake will be too dry.
With the frosting you can use ANY kind of chocolate-milk, dark, semi-sweet. I also thought of using mint extract or espresso chocolate for fun.
Chocolate cake
2c. flour
1tsp. salt
1tsp. baking powder
2tsp. baking soda
3/4c. unsweetened cocoa
2c. sugar
1c. vegetable oil
1c. hot coffee (it sounds weird, but it doesn't make the cake taste like coffee and makes it very MOIST)
1c. milk
2 eggs
1tsp. vanilla
Sift together all dry ingredients in a large mixing bowl. Add oil, coffee, and milk; mix at medium speed for 2 minutes. Add eggs and vanilla; beat 2 more minutes. Pour into 2 greased and floured 9 inch cake pans. Bake at 325 degrees for 25-30 minutes. Cool cake in pans on wire rack for 10 minutes. Invert and flip upright. Frost when cake is COMPLETELY cool, about 2 hours. (Other wise the frosting will melt and slide off!)
Chocolate frosting
20 Tbsp. (2 1/2 sticks) butter, softened to room temperature
3/4 c. unsweetened cocoa
1 c. confectioners' sugar (powdered sugar)
Pinch salt
3/4 c. light corn syrup
1 tsp. vanilla extract
8 ounces chocolate, melted and cooled slightly
In food processor, process butter, sugar,cocoa, and salt until smooth, about 30 seconds, scraping sides of bowl as needed. Add corn syrup and vanilla and process until just combined,5 to 10 seconds. Scrape sides of bowl, them add chocolate and pulse until smooth and creamy, 10 to 15 seconds. Frosting can used immediately or in advance. Let it stand at room temperature for 1 hour before using if refrigerated.
*Amy's helpful hints
I like to use the Crisco non-stick spray with flour. It's super easy and not messy at all! Instead of using a sifter, place your dry ingredients in your mixing bowl and mix on lowest setting until combined. Also I tend to set my timer fpr a shorter time (22 min.) and check the cake with a toothpick. You want to have a few wet crumbs on it, a clean toothpick means the cake will be too dry.
With the frosting you can use ANY kind of chocolate-milk, dark, semi-sweet. I also thought of using mint extract or espresso chocolate for fun.
Market Day
Yes, I realize it has been a while since I've updated! I feel like time (and my camera) is getting away from me! Calah had Market Day at school and parents and siblings were invited to join the fun! Calah made silly putty as her item to sell and it went fast! Ellie and Charis enjoyed 'buying' from the market stores as well:)
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