Chai Cake with Honey-Ginger Cream

For April’s installment of the Cake Slice, the bakers voted for a tea based cake. Chai tea was the cake’s main flavor components. Chai tea literally translates to “spiced tea”; some of the spices found in chai tea can be pepper, cardamom, and cinnamon. A common practice is to mix the tea with milk to make lattes. That is exactly what the recipe instructed to do.

The chai tea bags steeped in warm milk, were cooled and then used in the cake mix. The tea tinted the cake to a lovely mushroom color. The recipe also called for more cinnamon and cardamom, which added pleasant warmth to the cake. The cake itself was light and airy, very much like a chiffon. Keeping with chai tradition, honey sweetens the cake's icing.

The recipe took a conventional cream cheese icing and added more “chai” flavors to it. To start, it called for honey as a sweetener. Make sure to use a very liquid honey to ensure that one gets an icing that will drizzle down the sides of the cake. I do not believe the honey I used had the fluidity called for in the recipe. I say this because I did not achieve the "icicle effect" on the sides of my cake, as the recipe stated I would.

Next, the recipe asked for fresh grated ginger. I did not have any fresh ginger, but I used dried ginger and the icing seemed unaffected. In the end, the exotic flavors in the cake and icing made this a wonderful cake. Definitely worthy of a second bake.

Print Recipe: Chai Cake with Honey-Ginger Cream
One Year Ago: Cherry Topped Cheesecake

Banana Bundt Cake

As you may have already guessed by reading this blog; is that I love to bake. Yet, I never share the really simple recipes that my family and friends love.

For example, this bundt cake is utterly moist and full of banana flavor. It will last forever in the fridge without drying out. I love it warm with a glass of soy milk or cold with a cup of hot coffee.

Despite how much I heart bundt cakes, I have only posted one bundt cake recipe so far. Shame on me. Especially since they always bring a smile to my face.

Every single time I bake a bundt cake I think about my mom and a particular scene from "My Big Fat Greek Wedding". My mom loves-loves bundt cakes. To her a bundt cake is "real cake". No fancy icings to hide a bland, dry, and over priced cake. I guess you can say, bundt cakes are the "salt of the earth" cakes.

For me, bundt cake recipes are reliable, honestly delicious, large enough to share and show kindness with a slice. Just like my mom's love.

Print Recipe: Banana Bundt Cake
One Year Ago:Fruit Financiers

Got Pom Martini?

Whoa! Where have I been? Geez, time flies when you're planting a garden, pruning roses, and making pomegranate martinis.

A long-long time ago, I received a box of pomegranate juice from the makers of POM Wonderful. They sent me eight bottles of POM juice! Well, knowing my friends and myself, I knew that martinis were in order.

The only problem was that I had to wait until Spring Break and it officially starts tonight! Of course, I had to make a sample martini (or two) to make sure it was up to par. (OH MA GAH!)

Not only does the martini taste exquisite, but the pomegranate juice is loaded with antioxidants.

The makers of POM Wonderful included a pamphlet that listed the health benefits of drinking POM Juice. Some of the advantages include: improved cardiovascular health, prostate health, erectile function, and antioxidant potency. Who knew a little juice could do so much?

The POM Wonderful site has a huge selection of recipes to choose from. They have everything from appetizers to drinks. *Remember to drink responsibly.

Print: Pomegranate Martini
One Year Ago: Orange Scented Scones

Triple Lemon Chiffon Cake

Did you know that March 28th is National Lemon Day? This would be the perfect cake to celebrate the day with. The Cake Slice bakers voted to bake Triple Lemon Chiffon Cake from Sky High: Irresistible Triple Layer Cakes by Alisa Huntsman And Peter Wynne.

I cannot believe how easy this cake came together. The curd? Easy peasy. The cake? One, Two, three ...done. The whipped cream icing? Piece of cake.

The only modification I made to the recipe was to add a little agar-agar to the whipped cream. I don't know about you, but I am a slow at frosting cakes. The agar-agar would be the equivalent of adding a little gelatin the whipped cream. This is just my way of insuring that the whipped cream doesn't melt or slide off the cake before I can snap a photo.

If you would like to see more lemonicious cakes then visit The Cake Slice Bakers here.

Awe, ...I didn't know you guys loved ballerinas as much as I do. This is where I bought them ...here.


Print Recipe: Triple Lemon Chiffon Cake
One Year Ago: Apple Raisin Muffins

Banana Espresso Chocolate Chip Muffins

I just wanted to say "thank you" to everyone who left a comment for the Pineapple Jerky giveaway. And now for the moment everyone has been waiting for. The winner is ...Jenn from a "A Day in the Life..." !

I used Random (dot) Org to generate the winning number. Jenn when you have time, shoot me an e-mail so you can collect your Pineapple Jerky.

I can see you looking at the muffins. I know you're thinking "...banana muffins? Been there done that." Yes, that maybe true; but have you had banana muffins with espresso?

At first, I was unsure at how well the banana and espresso would pair together. I finally gave in to my curiosity and made the muffins. The espresso adds a nice element to the muffins. Personally, I think the espresso made the brown sugar and chocolate more pronounced in the muffins. [Which made the muffins special for me.]

I really enjoyed my squat little muffins. In case you're wondering go ahead and divide the batter evenly without fear of "overflow". These little guys don't rise too high. The recipe is from the book titled "Baked" by Matt Lewis and Renato Poliafito. [Great book by the way!]

PRINT RECIPE: BANANA ESPRESSO...
ONE YEAR AGO: BANANA DULCE DE LECHE CAKE

Pineapple Jerky

About two weeks ago, I received an e-mail from “Jerky.com”. They were inquiring if I would like to try a sample of gourmet Pineapple Jerky. I of course, immediately said yes. You see, I love-love-love dried fruit!

After reading about “Jerky” and going on their website to view the products I became quite excited for my pineapple to arrive.

On Friday afternoon, my Pineapple Jerky arrived! This was the perfect day because that night I was going to meet up with friends and watch movies. This meant I would have seven taste testers to try the jerky on. I packed the jerky with note cards and a pen so I could take notes.

Now the first thing you notice is that the jerky looks like a REAL slice of pineapple. As I opened the bag, the perfume of FRESH pineapple scent appeared. It smelled amazing!

I cut the rings in half and placed them on plate. Everyone went around and grabbed a piece. Except for “C” who said “…no, no I don’t like pineapple.” We encouraged him to try it anyway. Wouldn’t you know it? He was the first person to go back for seconds! One of the tasters “K” was born and raised in Hawaii. When I asked him what he thought, he answered “…the sweetness and tartness of the pineapple shines through.”

The Pineapple Jerky comes from Maui and contains only TWO ingredients: fresh pineapple and honey. After trying it only once I am hooked and looking forward to ordering more. I bet it would make a fantastic addition to homemade granola or muffin batter!

The company Jerky.com specializes in Beef Jerky and has wide selections of US made beef jerky flavors.

In addition, Jerky.com is going to give a couple of you free samples of the pineapple jerky! All you have to do is leave a comment and the winners will be selected randomly.

The Winners will be announced on March 6th. Good Luck!

Southern Coconut Cake

As you know, The Cake Slice bakers have been baking our way through Sky High: Irresistible Triple-Layer Cakes by Alisa Huntsman and Peter Wynne. This month the group voted for Southern Coconut Cake.

I just adore coconut cakes but I find that not to many people like coconut. I believe this cake would convert any non-coconut believers. The cake had a tight tender crumb with a coconut essence. And the icing?

Cream cheese icing is a favorite for many. I have to tell you that this version will be my "go to" icing from now on. I will use it on coconut, carrot, banana, and hummingbird bird cakes. The icing has the cream cheese flavor we all love but adding "meringue" lightens the icing to an indescribable level.

Unfortunately, I am unable to show you the layers because I sold the cake! I don't think the buyer would have been happy if I cut out a slice. If you would like to see more triple layer coconut cakes then head on over to The Cake Slice. You won't be disappointed. Until next time ...Happy baking!

Print Recipe: Southern Coconut Cake
One Year Ago: Mini Chocolate Raspberry Turnovers

Chocolate Cake Layers...

I just wanted to let you know that yes, you can survive on chocolate cake alone. [If it's good chocolate cake.]

I had wanted to post this cake last week but time just got away from me. Most of it has been spent trying to write an introduction speech about myself.

I think it's funny that I can't do this simple task. Maybe I should just take excerpts from my blog and call it a day. Right?

I find this task so daunting. I mean, I write about myself here all the time. Yet, if you remove the "cake" part; I find myself at a loss for words.

Last night I stayed up until 4:00am trying to write the speech. All I have to show for the all-nighter is a batch of cupcakes and a pile of crumpled up index cards.

Okay, I still don't have a speech but I do have a slice of kick-*ss chocolate cake left. The cake is moist and intensely chocolate. The icing is silky, luxurious, and divine. For the cake I used Valrhona cocoa and for the icing I used Valrhona chocolate buttons for melting. Trust me, use good chocolate for the recipe it makes a world of difference.

Print The Recipe: Sour Cream Chocolate
One Year Ago: Chambord Cupcakes

Tall Blueberry Muffins

I have this "thing" with blueberry muffins. I am always on the look out for the perfect recipe that will yield me muffins with high domes.

To be honest, I have baked a lot of blueberry muffin failures. I would say almost all of them tasted just fine. They just lacked the "dome" or the "height" I so desperately craved. This is one of the main reasons I hardly ever post muffins here.

I don't know, I just think the dome (or muffin top) makes the muffin taste better. Sounds crazy huh? This quirk (okay, obsession) of mine sometimes takes over my baking.

For example, I refuse to hand out a misshapen cookie, a lopsided cupcake, or a brownie that is not 2x2. Yes, I bust out the ruler for all bar cookies ...but I digress.

I have finally figured out a way to have "tall" gorgeous muffins without having to pray and beg the baking gods for a "dome". What is my secret?

Sky-high muffin wrappers from Europe! I love these wrappers! I am so glad that my friend K. keeps me knee-deep in these beautiful liners. Whenever I feel like muffin I just bake them in one of the wrappers she has sent.

I think the muffin cases help my baking eccentricities (neurosis) relax a bit. On the bright side, if you receive cookies or brownies from me you'll be able to take comfort in the fact that each one is identical. I promise.

Print This Recipe: BLUEBERRY MUFFINS