Graciela’s Egg Yolk Cake

All I can say is YUM. This is truly an easy cake to make and it’s delicious on it’s own. If you make the Pavlova and have extra egg yolks this is a perfect way to use up the yolks. See below for the instructions and ingredients.

12 egg yolks

2 cups sugar

2 cups flour

2 teaspoons baking powder

1 cup warm milk

3 teaspoons vanilla

2 sticks of softened butter

Pre-heat oven to 350 degrees. In a mixer beat the egg yolks and sugar.  Slowly add the milk and flour at the same time slowly to not get any clumps-careful if you have the mixer on you can have a big flour cloud like I did with a big mess, so turn the mixer down. Add the 2 teaspoons of baking powder.  Continue mixing and turn mixer up. Add  2 sticks of softened butter. Once well incorporated add the vanilla.  Voila you are ready to bake in well greased pans.  Put in any size you want-play around with it. The little cupcakes were also delicious-but the tops were crunchy-so we’ll call it vanilla crunch cupcakes. I added a raspberry butter cream frosting to the cupcakes.

Butter cream:

2 cups confectioners suger

1 stick softened butter

3 tablespoons raspberry jam

The cupcakes take no time to bake-depending on oven-maybe 10-15 mins.  The cake takes about 30 mins-just check it with a tooth pick to see if no batter comes up when you poke the toothpick in.

YUMMY-this cake is easy and can be a simple breakfast cake or dress it up for a birthday or party with frosting, melted chocolate, whipped cream… whatever you want.

Enjoy

 

 

 

Meringues

So, on a past blog I learned how to make meringue for the Pavlova. The other day I was craving something sweet but didn’t want to spend much money or go to the store to buy more ingredients. I wanted to see what I could make just from what I had in my pantry/fridge. I decided to make Meringues! All I needed were 6 egg whites, 2 cups of sugar,vanilla and this time I added cream of tartar-just 1/2 teaspoon. My meringues were delicious!  I put some in a pipping bag and made little cute ones and got lazy for the others and made huge pancake-like shapes.

The trick that I learned was to heat the oven at 400 until you are ready to cook the actual melt-in-your mouth white clouds. Once you place the meringues in the oven, turn the temperature down to 180. I cooked mine for about 2 hours-I kept checking and tasting them which was the yummy part.  It all depends on the size you make and if you want them a bit undercooked with seriously chewy insides-which I love.

Now for the eggs-beat 6 whites at full blast till firm and fluffy. Slowly stream in 2 cups of sugar while still beating the whites. Beat for anther 20 or so minutes-you have to taste the egg whites to see if the sugar has dissolved. Once sugar crystals are gone, add 1/2 teaspoon of cream of tartar and 3 teaspoons real vanilla extract. Place in a pastry bag and make little kiss shaped mounds. You can choose the size, but just know it will affect the cooking time. IMG_4804

Another trick is to leave the meringues when done in the oven, with the oven off,until the oven is completely cool.

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Holiday Cookies-simple chocolate chip

yummy cookies

baked chocolate chip cookies

It’s that time of year again when cookies swaps, sweets and overeating is the name of the game. The time actually begins for me at Halloween when it’s late at night and my son’s plastic Jack-o-Lantern filled with candies is calling for me. The scales start to tip and then it’s followed by Thanksgiving feasts filled with candied this and candied that.

But at Christmas time for me, it’s all about the cookie.  We leave some for Santa along with a few carrots for the reindeer.  I used to kill myself making cookies and treats for my son’s teachers–not for just one, but he wanted to give a gift to everyone –the principal, the music teacher, the drama teacher, the gym teacher, his 2nd grade teacher, the assistant, the janitor…. the list went on, then there were neighbors.  I didn’t make complicated cookies and stuck to the basics like :chocolate chip cookies, Mexican wedding cakes, chocolate truffle and something else.  By the time I was done putting all these treats in little gift bags, I was done! I realized making the dough was the easiest, it was the baking part that was a bit long and I would inevitably mess up a batch by forgetting them,being too far to hear the timer go off. So this year, I’m stealing my sister-in-laws idea and making the dough and freezing  individual cookie size balls. Some do the creative layering of ingredients in a mason jar, but I’m not going to make them work, plus you can’t give them butter on the side to complete the recipe. So frozen cookies it is.

Check-out my video and see how to make them.  https://www.youtube.com/watch?v=pbPrWCdA8BQ

Ingredients:

1/2 cup softened butter

1/2 cup brown sugar

1/2 cup white granulated sugar

1 big tablespoon real vanilla extract

1 1/3 cups flour

1/2 teaspoon baking soda

1/2 teaspoon baking soda

1 bag of chocolate chips-16 oz of cut up chocolate

You can also add in nuts-macadamia/ walnuts/ peanuts/ pistachios… whatever you like.

lots of pinches of nice quality salt- my favorite is fleur de sel or Maldon Salt flakes-adding more salt gives an extra mouth watering zing and a great contrast for sweet and salty.

Bake for 9-12 minutes at 350.  Set on a cooling rack. Or make some cookie balls and put in the freezer for up to 3 months.

YUM!!!