Meatless Monday Banana Cake

One of my husbands favorites!

What You Need

    * Cake:

     2 cups  all-purpose flour

    2 tsp baking powder

    1/2 tsp salt

     4 Tbsp unsalted butter, at room temperature

     2 Tbsp vegetable oil

    3/4 cup sugar

    2 large eggs plus 1 large egg white, at room temperature

    1 tsp vanilla extract

    4 large ripe bananas

     1/4 cup milk

    * Frosting:

     4 oz. cream cheese (at room temperature)

    1/2 tsp vanilla extract

     1 1/2 cups confectioners’ sugar

     2 Tbsp chopped toasted walnuts (optional)

      8 inch baking pan

      Non stick cooking spray

     Potato masher

     Large mixing bowl

     2 Medium mixing bowls

     Wire cooling rack

     Electric mixer

Before You Start: Preheat oven to 375°F. Spray baking pan with cooking spray.

Let’s Make It: Combine  flour, baking powder and salt in a large mixing bowl.  In a separate bowl combine butter, oil and sugar and mix well using an electric mixer. Beat in eggs and egg white, then vanilla.  In a separate bowl using a fork or potato masher, mash bananas with milk. Stir half of dry ingredients into butter mixture, then stir in banana mixture. Mix in remaining dry ingredients. Pour batter into baking pan. Bake for 40-45 minutes or until a toothpick inserted in center of cake comes out clean. Let cake cool in pan on a wire rack. Make frosting- With an electric mixer, beat cream cheese and vanilla. Reduce speed and gradually beat in confectioners' sugar. Spread cake with frosting and sprinkle with walnuts, if desired.

Serves 12

Slow Cooker Corn and Shrimp Chowder

Yesterday's recipe had a rather luke warm reception. This slow cooker recipe is sure to be a hit!

What You Need

     4 cups   chicken broth

     4 cups corn (fresh or frozen kernels)

     1 medium onion (finely chopped)

     1 red bell pepper (seeded and diced)

     1/2 cup carrots (sliced thinly)

     2 russet potatoes (peeled and diced)

     1 bay leaf

     salt and pepper

     1 Lb.  Medium shrimp (peeled and de-veined)

     1/4 cup fresh parsley (chopped)

     slow Cooker

     blender  or food processor

Lets  Make It! In your slow cooker  combine chicken broth, corn, onion, bell pepper, carrots, potatoes, bay leaf, 1 cup water and 1 tsp. salt . Cover and cook on low until vegetables are tender, about 6 hours. Puree 3 cups of soup in a blender and return to slow cooker. Stir in shrimp. Cover and cook until shrimp are pink and firm about 10 to 15 minutes.  Season with salt and pepper, sprinkle with parsley and serve.

Serves-4-6

Katie’s Tid Bits* for a creamy soup add ½ a cup of heavy cream during the last five minutes the shrimp are cooking.

Lemon Cupcakes Recipe

Two recipes this week!
What You Need

1 Cup cake flour ( you may need a pinch more if the batter looks to thin)

3/4 Cup sugar

2 Lemons ( zest only)

 1 Tbsp poppy seeds (toasted)

3 eggs

1/2 Cup vanilla ( or plain) yogurt

1/2  Cup butter (melted and cooled )

Muffin tin ( 12 cup)

Muffin/Cupcake liners

Wire cooling rack

Large mixing bowl

Medium mixing bowl

Whisk

FOR THE ICING

1 Cup  butter (softened)

1 3/4 Cup powdered  sugar (sifted)

1 lemon ( juice only)

Yellow food coloring

Electric mixer

Piping bag with large star nozzle ( or ziplock style bag with tip cut off)

Premade icing flower, to decorate ( found in the baking aisle at your market)

Before You Start Preheat oven to 350 ° and line a 12-hole muffin tin with paper liners

Lets Make It! In a large bowl combine flour, sugar, lemon zest and poppy seeds together and mix. In a medium bowl using a whisk beat the eggs into the yogurt, add to dry ingredients , mix well and add the cooled melted butter.( If batter is to runny add a few more pinches of flour and mix well)Mix together with a whisk until smooth, then divide equally into baking cups. Bake for 20-25 minutes or until a wooden toothpick poked in the center comes out clean. Remove from oven and (tops are pale not golden)cool for 5 minutes in the muffin tin, then carefully lift onto a wire rack to finish cooling.

Make the icing

In a large bowl beat the butter on medium high speed until creamy, gradually added powdered sugar and lemon juice. Stir in a few drops of yellow food coloring.(Stir in enough food coloring for a pale lemon color) Then spoon the icing into a piping bag with a large star nozzle ( or place in a ziplock bag and twist until you have a corner tip. Cut a very small piece off of the corner.)

Pipe one spiral of icing around the edge, then pause to break the flow before moving the nozzle towards the center slightly and piping a second, smaller spiral that continues until there are no gaps in the center. Slightly rest ( make a dot) the nozzle into the icing as you stop squeezing to finish neatly. Repeat to cover all the cakes, then top with icing flower.

Serves 12

Candy Cane Bark Two Recipes

Some people call it candy cane or peppermint bark, others call it peppermint brittle, whatever you call it, I know you'll call it yummy. Here are two recipes I hope you'll enjoy making this holiday season. Great to fill holiday tins with and give to friends and neighbors too.

Recipe One

 6  oz. chocolate-flavor candy coating (chopped)

 3  oz. milk chocolate bar (chopped)

 6  oz. vanilla-flavor candy coating (chopped)

 3  oz. white chocolate baking squares (chopped)

1/4  cup ( about four) peppermint candy canes (crushed)

Baking sheet (should accommodate a 10 x 8 rectangle)

Foil

2 Small saucepans  ( thick bottomed)or double boilers

Spatula

Before You Start Line a large baking sheet with foil.

Let’s Make It! In a small saucepan or double boiler, melt chocolate-flavor candy coating and milk chocolate bar, stirring over low heat until smooth. Pour onto baking sheet and spread into a 10x8-inch rectangle; set aside. In another saucepan or double boiler, melt vanilla-flavor candy coating and white chocolate baking squares, stirring over low heat until smooth. Slowly pour white mixture over chocolate mixture on baking sheet. With a thin spatula, swirls white candy mixture into chocolate mixture. Shake baking sheet gently for even thickness. Sprinkle with crushed candy canes. Chill in refrigerator 30 minutes or until firm. Use foil to lift candy from baking sheet; break candy into pieces.

Katie’s Tid Bits *Try substituting milk chocolate, dark chocolate, and/or white chocolate baking squares with cocoa butter for candy coating.

Makes 1-1/4 pounds. Store in air tight container in the refrigerator for up to a week.

Or try this simpler recipe using white chocolate…..

What You Need

12 large candy canes

2 Lbs white chocolate ( chopped into 1/2-inch pieces)

1/2 tsp peppermint oil

Large baking sheet ( 11x 17 works well)

Parchment paper

Knife or meat tenderizer and cutting board

Double Boiler

Before You Start Line the baking sheet with parchment; set aside.

Let’s Make It!Using a chef's knife or meat tenderizer, cut or smash candy canes into 1/4" pieces. In the top of a double boiler, melt white chocolate, stirring constantly. Remove from heat as soon as the chocolate is melted. Stir candy cane and peppermint oil into the chocolate. Pour the mixture onto the prepared baking sheet; spread evenly. Refrigerate until firm, 25 to 30 minutes. Break into pieces, and serve.

Store in an airtight container in the refrigerator for up to 1 week.

Yummy Coconut Cake Recipe

What You Need


* Cake
12 Tbsp (1 1/2 sticks) unsalted butter ( at room temperature)
1 1/4 cups sugar
4 large eggs( at room temperature, separated)
2 cups cake flour
2 tsp baking powder
1/4 tsp salt
1/2 cup buttermilk
1 tsp vanilla or coconut extract
1 tsp grated lemon zest
* Frosting:
2 cups sugar
1 Tbsp fresh lemon juice
2 large egg whites
1 tsp vanilla extract
1 1/2 cups shredded coconut
2- 9 inch round cake pans
Electric mixer
Parchment paper
Large mixing bowl
Medium mixing bowl
Sifter
Wire cooling racks
Candy thermometer

Before You Start: Preheat oven to 350°F. Butter two 9-inch round cake pans. Cut 2 circles of parchment paper to fit pans and place in bottoms. Butter paper and sprinkle pans with flour. Turn and shake pans to coat surface evenly. Tap out excess flour.

Make cake: In a large mixing bowl beat butter until light and fluffy using an electric mixer. Gradually add sugar, beating constantly until well incorporated. Add yolks, one at a time, beating well after each addition. Sift flour with baking powder and salt onto a sheet of parchment or waxed paper. Add dry ingredients to butter mixture in 3 additions, alternating with buttermilk. Beat in vanilla and lemon zest.

In a medium mixing bowl, beat egg whites with a pinch of salt until medium-firm peaks form, but don't allow whites to become dry. Fold about a third of whites into batter to lighten, fold in remaining whites. Divide batter between pans and bake on middle rack of oven until a toothpick inserted into center comes out clean, about 30 minutes. Cool in pans on a wire rack for 10 minutes; turn out onto racks to cool completely.

Make frosting: Combine sugar, 1/2 cup water and lemon juice in a small saucepan. Bring to a boil over high heat, stirring only until sugar dissolves. Cook syrup until it reaches soft-ball stage, 234°F on a candy thermometer. Cool slightly. In a clean, dry bowl, using an electric mixer, beat egg whites until frothy. With beaters running, slowly pour in warm syrup. Beat in vanilla, and continue beating until cool and thickened.

Assemble cake: Arrange one cake layer on a serving platter. Spread top evenly with about 1/2 cup frosting. Set second cake layer on top. Spread top and sides of cake with remaining frosting. Gently pat shredded coconut onto frosting around sides and sprinkle coconut generously over top.

Serves 12

find more recipes at my website Go Ask Katie

Decadent Chocolate Cake

Decadent Chocolate Cake

What You Need

*Cake
Unsalted butter, softened (for pans)
3/4 cup unsweetened cocoa powder (plus more for pans)
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 large eggs
3/4 cup low-fat buttermilk
3/4 cup warm water
3 Tbsp vegetable oil
1 tsp pure vanilla extract
Sifter
Wire cooling racks
Mixer (or Bowl and hand mixer)
2-8 inch round cake pans (2 inches deep)
* Chocolate frosting (recipe follows)
Before You Start: Preheat oven to 350 degrees. Butter cake pans and dust with cocoa

Lets Make It! Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, water, oil, and vanilla. Beat until smooth, about 3 minutes.. Divide batter between pans. Bake about 35 minutes (until set and a toothpick inserted into the centers comes out clean). Let cool for 15 minutes. Turn out from pans. Transfer, faceup, to wire racks. Let cool completely. Spread 2 cups chocolate frosting onto top of 1 cooled layer. Top with remaining layer; frost top and sides with remaining 2 cups frosting.

*Frosting

2 1/4 cups confectioners' sugar
1/4 cup unsweetened cocoa powder
Pinch of salt (about ¼ tsp)
6 oz. cream cheese, (softened)
1 1/2 sticks unsalted butter (softened)
9 oz. bittersweet chocolate (melted and cooled slightly)
3/4 cup creme fraiche (or sour cream)
Lets Make It! In a bowl sift together sugar, cocoa, and salt. Beat cream cheese and butter with a mixer on medium-high speed until smooth. Reduce speed to medium-low; gradually add sugar-cocoa mixture, and beat until combined. Pour in chocolate in a slow, steady stream. Add creme fraiche; beat until combined and smooth.

Chocolate Chip Pound Cake Recipe

Chocolate Chip Pound Cake

What You Need

3-1/2 cups all-purpose flour( plus more for dusting pans )
1/2 tsp salt
4 eggs
4 egg yolks
1 Tbsp vanilla extract
1-1/2 cups (3 sticks) unsalted butter(softened )
2 cups sugar
1 bag (12 oz.) semisweet chocolate chips
2- 9”x5”x3” loaf pans
Nonstick cooking spray
Small mixing bowl
Large mixing bowl
Electric mixer
Wire cooling rack

Before You Start Preheat oven to 325˚, spray inside bottom and sides of loaf pans with cooking spray and lightly dust with flour (shake any excess flour off lightly)

Let’s Make It! In a small mixing bowl combine eggs, egg yolks and vanilla stir together well and set aside. In a large mixing bowl add butter and sugar together and mix on medium-high speed for 6 minutes or until very light and fluffy. Reduce speed to medium and gradually pour in egg mixture. Increase speed to medium-high and beat 3 minutes or until light and fluffy. On low speed, gradually add flour mixture and beat until just blended. Stir in chocolate chips. Divide batter between prepared loaf pans and smooth tops. Bake  for 1 hour( or until toothpick inserted in center comes out clean.) Cool in pans on wire rack for 30 minutes, then remove from pans and cool completely on rack.

Serves 24 slices

Find more recipes at my website

Carrot Cake with Cream Cheese Frosting

This is a simple recipe that will soon become a favorite, enjoy!

Carrot Cake with Cream Cheese Frosting

Ingredients

    * Cake:

    * 2  cups flour

    * 2  cups sugar

    * 2  teaspoons baking powder

    * 2  teaspoons baking soda

    * 2  teaspoons ground cinnamon

    * Pinch ground nutmeg

    * 1  teaspoon salt

    * 4  large eggs

    * 1-1/3  cups canola oil

    * 3  cups shredded carrots (about 6 medium)

    * 1  cup chopped pecans

    * 1/2  cup raisins (optional)

    * Frosting:

    * 1  package (8 ounces) cream cheese, room temperature

    * 1  box (16 ounces) confectioners' sugar

    * 1/2  cup (1 stick) unsalted butter, softened

    * 2  teaspoons vanilla extract

Serves 12

Directions :Heat oven to 350°F. Butter two 9-inch round cake pans. Cake: In a medium bowl, stir together the flour, sugar, baking powder,baking soda, cinnamon, nutmeg and salt. In a large bowl, beat the eggs lightly to combine, and then whisk in the oil. Add the dry ingredients to the wet ingredients and stir to combine. Stir in the carrots and pecans, and the raisins, if using. Divide the batter evenly between the prepared pans. Bake at350°F for 30 to 35 minutes or until a toothpick inserted into the center of the cakes comes out clean. Cool in pans on rack for 5 minutes. Remove cakes directly to rack to cool completely. Frosting: In a large bowl, beat together the cream cheese, confectioners' sugar, butter and vanilla. Spread the frosting between the layers and on the sides and the top of the cake. Store covered in the refrigerator for up to 5 days. Bring to room temperature before serving.