Wednesday, January 30, 2008

Lemon Meringue

My Favorite little tart! (made in a square silicon muffin thingy)

Las Pie: I partially used the oven to do the browning, then finished off with a torch. I love a live flame. :-)

So, I enjoyed making these a lot, and my Fiance's apartment enjoyed eating them even more. They claimed the pie was good a week after I made it, but they are also college boys with no girls to cook for them. Haha.

Tuesday, November 27, 2007


Due to Sickness.
Hopefully I'll be back soon.

Monday, October 29, 2007

The College Baker....

Bakes for Italian Class

We had a "festa" in my italian class last week, and while I made queso for the whole group to share, I, of course, had to bake something else spoil my reputation as the college baker! So, I tried my hand at the creme cake. Word to the wise: Bake it the night before, and frost it before you go to sleep. It tastes SO MUCH BETTER when it has sat overnight with the frosting ON.

Italian Cream Cake
1 cup buttermilk
1 teaspoon baking soda
1/2 cup butter
1/2 cup shortening
2 cups white sugar
5 eggs
2 teaspoon vanilla extract
1 cup flaked coconut
1 teaspoon baking powder
2 cups all-purpose flour

- Preheat oven to 350 degrees F (175 degrees C). Grease three 9 inch round cake pans. In a small bowl, dissolve the baking soda in the buttermilk; set aside.
- In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Cream Cheese Icing and Topping
8 ounces cream cheese
1/2 cup butter
2 teaspoon vanilla extract
4 cups confectioners' sugar
2 tablespoons light cream
1/2 cup chopped walnuts
1 cup sweetened flaked coconut

- In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners' sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake.