Thursday, June 29, 2017

Pineapple Mug Cake

Enjoy pineapple mug cake in or out of the mug! 
The texture of this mug cake isn't nearly as dense as most of the made-from-scratch mug cake recipes that I have tried. I feel like this is a great way to make small servings of cake.
Yield: about 2 - 12 ounce servings, or about 4 - 6 ounce servings
  1. Two 12 oz. mugs
  2. Crack a large egg into a small bowl and beat with a fork until the yolk and egg white are blended fairly well. 
                                               One large egg makes about 3 Tbsp. of beaten egg.

Measure the following ingredients into each mug:

  • 6 Tbsp pineapple cake mix
  • 3 Tbsp water
  • 3 Tbsp melted butter, or melted shortening. Canola oil may be used too. 
  • about 1 1/2 Tbsp. beaten egg
  • 1/4 tsp. vanilla extract
    Ready to stir.
Directions


  • Stir ingredients in each mug together for about a minute, or until smooth and well blended.
    Smooth and well blended. Ready to microwave.
  • Place mugs into microwave  and cook for 3 minutes. Cooking time is for a 900 - 1000 watt microwave. 
  • The cake will rise to the top of the mug.
    Immediately after microwaving 3 minutes.
  • Remove the mugs from the microwave and allow to cool 2-3 minutes.
    After cooling 2-3 minutes, the mug cake can be turned out of the mug. 
  • At this point, you can turn the cake out onto a plate, or you can leave the cake in the mug.
    The mug cake slips out of the stoneware mug easily. The mug wasn't oiled or greased.
    Top with a topping of your choice and enjoy!

Monday, June 26, 2017

Cake Mix Mug Cake - A Five Minute Mug Cake

I decided to Google the phrase, cake mix mug cake.
Yep, a few of you have tried this idea out too, BUT I don't think anyone else has had such excellent results as I have.

Why? Because I actually use ideas from more than one mug cake recipe. Yep, I did what I do best...take inspiration from more than one recipe and combine them into a new recipe.
Storing Cake Mix for Mug Cake Use
  • Measure out 6 Tbsp. of cake mix into an individual, zip top sandwich bag. Repeat.
  • Roll the bags tightly and zip the tops closed. 
  • Place the rolled bags of cake mix back into the cake mix box to store for use at a later time. 
A 15.25 ounce package of cake mix will make about 7 mug cakes.
A 16.50 ounce package of cake mix will make about 8 mug cakes.

I hope you will try my cake mix hack - Cake Mix Mug Cake.

Recipe for a Five Minute Mug Cake

Yield: about 1 - 12 ounce serving, or about 2 - 6 ounce servings


Directions:
  • Crack a large egg into a small bowl and beat with a fork until the yolk and egg white are blended fairly well. 
    One large egg will yield about 3 Tbsp. of beaten egg, just enough for 2 mug cakes!
  • Set aside.
Measure the following ingredients into a 12 ounce mug:

  • 6 Tbsp cake mix, any flavor
  • 3 Tbsp water
  • 3 Tbsp melted butter, oil, or melted shortening 
  • about 1 1/2 Tbsp. of the beaten egg 
  • 1/4 tsp. vanilla extract
  • Stir ingredients in the mug together for about a minute, or until smooth and well blended.
  • Place mug into microwave  and cook for 3 minutes. Cooking time is for a 900 - 1000 watt microwave. 
  • The cake will rise to the top of the mug.
  • Remove the mug from the microwave and allow to cool 2-3 minutes.
  • At this point, you can turn the cake out onto a plate and slice it into two portions, or you can leave it in the mug for a 12 ounce serving. 
  • Top with the topping of your choice and enjoy!

Wednesday, June 21, 2017

Sallee's Six: July Pie Crust Designs


Use this technique with star cookie cutters for a 4th of July pie.
Pretty pies feed your eyes.
Just looking at pictures of gorgeous pie crust designs makes me want to get my rolling pin and bake a pie or two.

Listed below are five sources for pie recipes and pretty pie crust designs that I like.
Not a pie lover? Look at number 6.

  1. MarthaStewart.com has 12 piecrust designs to share with you.                           Click Here
  2. Sally over at Sally's Baking Addiction not only has an American Flag piecrust, but the pie has a blue fruit filling and a red fruit filling.                                                           Click Here
  3. How about a Blueberry Peach Pie with a gorgeous crust?                                   Click Here
  4. Food Network has some great new designs for apple and pumpkin pies.          Click Here
  5. Ashton over at Something Swanky has a great recipe for a 4th of July Berry Pie that uses two purchased pie crusts. The top crust has cut out stars and the pastry star cutouts are layered on the crust.                                                                                                        Click Here
  6. Not a pie lover, but you love crust? Bridget of Bake at 350 will show you 4 new ways to use pie crust.                                                                                                                   Click Here
Here is my never fail pie crust recipe     Click Here for the recipe

SalleeB's Pizza Casserole

Looks like pizza, but it has a pasta crust!
Bill is not a fan of casseroles. 
However, this casserole won him over because the bottom layer is a tender, angel hair pasta "crust" topped with pizza toppings. A perfect bite contains an even amount of the pizza toppings and the angel hair pasta.
Wow, what a way to make your mouth happy!
Customize this recipe to make your favorite pizza in a casserole! 



Simply substitute a pound of your favorite meat, or a combination of meats. The possibilities are endless.

Ingredients   
This recipe can be downsized from a 13" x 9" pan to a 9" round or square pan.  Simply use half of each listed ingredient.
  • 8 oz. angel hair pasta, broken into thirds and cooked
  • 1 pound ground chuck or sirloin
  • 3-4 oz. pepperoni slices
  • 1/3 cup diced onion
  • 1 -  24 oz. can spaghetti/pasta sauce
  • 6.5 oz. can mushrooms, drained or  6 oz. of fresh, sliced mushrooms
  • 1/2 tsp. dried Italian seasoning
  • 1/4 tsp. garlic powder
  • 1/4 tsp. ground black pepper
  • 8 oz. of shredded mozzarella cheese
  • 2 oz. Parmesan cheese, about 1/2 cup
Directions
  • Grease your casserole pan. Set aside.
  • Break 8 oz. of angel hair pasta into thirds. Place in salted, boiling water. Turn heat down to simmer and cook pasta for five minutes. 
  • Pour half of the pasta sauce into the greased casserole pan.
  • Drain the pasta and place it in the casserole pan.
  • Spread the pasta into a layer.
  • Layer the remaining sauce over the pasta.
  • Place the ground chuck and onion in a skillet. If using fresh sliced mushrooms, add them now.
  • Begin to brown over medium heat, stirring occasionally.
  • When the beef is about half way done, sprinkle the Italian seasoning, garlic powder, and black pepper over the meat and onions. Using a spatula, work the seasoning into the meat and onions.
  • When the beef is almost done, add the drained mushroom slices to the skillet. 
  • Stir briefly with the spatula until the mixture is well blended. 
  • Drain excess grease from the skillet.
  • Layer the meat mixture over the sauce in the casserole dish.
    Pepperoni can be mixed into the meat mixture, or placed on top of the cheese layer.
    I prefer having in on top of  the cheese layer as shown in the first picture.
  • Put cheeses on top of meat mixture
  • Top the cheese with pepperoni slices as shown in the first picture. 
  • Cover with foil.
  • Large Batch: Bake at 350 degrees F for 35 minutes; Small Batch: Bake at 350 degrees F for 20 minutes
  • Remove foil and bake another 10 minutes. 
  • Remove from oven and let sit for 10 minutes.
Your pizza casserole is ready to serve!

Pantry-Style Tomato Beef Vegetable Soup

I have been suffering with a sore throat for a couple of days. Vegetable soup was the only thing I felt like making and eating. Additionally, I knew the tomato beef soup would be quick and easy to assemble because my pantry contained all of the ingredients that I needed.

Makes about 4-1 cup servings.

Ingredients
  • 2 cups of water
  • 2 beef bouillon cube
  • 1 can diced tomatoes
  • 1 can of whole kernel corn, drained
  • 1 can of green beans, drained
  • 1 piece of bacon, finely diced 
  • 1 tsp basil, dried
  • 1/2 tsp. parsley,dried 
  • 1/2 tsp. sriracha sauce 
  • 1 pkg of crushed ramen noodles, do not use the seasoning packet
Directions
  1.  Put the water and bouillon cubes in a medium sauce pan
  2. Add the whole can of diced tomatoes, juice and all
  3. Drain the corn and green beans, put into the pan
  4. Put everything except the crushed noodles into the pan and simmer until the bacon is cooked. 
  5. Put the crushed ramen noodles in and let them sit for 3 minutes. 
This is a thick, veggie soup. If you like a thinner soup, add an additional cup of water and 1 more bouillon cube.


Saturday, June 17, 2017

No Bake Chocolate Cheesecake Dessert with Chocolate Chip Cookie Crust

Hot summer days are here again!
I don't know about you, but I don't even want to think about turning on my oven and heating up the kitchen. Instead, I like making no bake desserts that are quick to make and require minimum time in the kitchen. 

I believe this is the perfect recipe for beginning cooks. 5 ingredients is all it takes to make an easy and elegant chocolate cheesecake dessert. Your friends will think you worked for hours!



No Bake Chocolate Cheesecake Dessert with Chocolate Chip Cookie Crust
Ingredients
2 - 3.4 oz pkg of instant cheesecake pudding mix
2 - 3.4 oz pkg of instant chocolate pudding mix
6 cups of milk
12 chocolate chip cookies, crushed to fine crumbs
4 Tbsp. of melted butter

Directions
  • Blend, process, or crush 12 chocolate chip cookies into fine crumbs.
  • Add 4 Tbsp. of melted butter to the cookie crumbs.
  • Stir until mixed well. Measure out 2 Tbsp. of the cookie crumbs and set aside.
  • Press the remaining cookie crumb mixture into the bottom of a 9" spring-form pan
  • Pour 3 cups of cold milk into a bowl. Add the packages of chocolate pudding and beat for 1 minute. 
  • Pour the pudding into the cookie crust and spread evenly.
  • Set pudding into the refrigerator for 10 minutes.
  • Pour 3 cups of cold milk into a bowl. Add the packages of cheesecake pudding and beat for 1 minute. 
  • Pour the cheesecake pudding on top of the chocolate pudding layer. 
  • Garnish with the reserved 2 Tbsp. of  crumbled chocolate chip cookie
  • Chill until firm, about 2-3 hours
  • Gently loosen the spring-form pan sides and lift away from the dessert.
  • Slice and serve. If desired, top each slice with 1-2 Tbsp. of whipped cream, or whipped topping. 
Enjoy a slice of homemade happiness on a plate!

Friday, June 9, 2017

Link to Thirty Frosting Recipes

I have been following Cookies and Cups, for several years now and wanted to share this link with you. I can always use another great recipe for frosting.

30 Frosting Recipes

Wednesday, May 31, 2017

My First Ever 4 Tier Wedding Cake.

Tier sizes: 12 inch, 10 inch, 8 inch, and 6 inch
Yield: about 100 servings of cake
I volunteered to make a wedding cake for a friend's wedding as my wedding present to her. 
My experience with making wedding cakes is limited to 2 - two tier cakes and 2 - three tier cakes. However this is my first, four tier cake. 
Despite losing electricity for almost eight hours, baking the cake layers went somewhat smoothly until I started baking the 12 inch rounds. After throwing away 3 layers of cake due to fallen middles and falling apart,  I managed to end up with 2 usable layers of vanilla cake.
Why did I have so much trouble with the 12 inch layers? 
After thinking about it, I believe the cake mixes that I bought on sale were old and just didn't bake as well as they normally do. Even the smaller layers had one or two issues, but nothing like the large, 12 inch layers! 

Once the power was restored and the cake layers were cooling, I set about making the buttercream frosting with 10 pounds of powdered sugar, 2.5 lbs of butter, and 2.5 cups of solid, vegetable shortening, 3 Tbsp. and 1 tsp. of vanilla extract, about a quarter cup of lemon juice, and about 1.5 cups of water. 
Like Making Four Cakes of Different Sizes
When I began to work with the two inch layers, I quickly discovered that making the wedding cake was the same as making four, separate layer cakes. Each tier had two cake layers that had to have the tops leveled before they were cut in half, filled with frosting, stacked, and crumb coated with icing. THEN, each tier had a final coat of frosting applied and smoothed. 
Each sunflower was individually piped onto a square of parchment that was attached to a flower nail.
Sunflower petals and buds: Wilton #366 leaf tip
Sunflower centers: Wilton #21 open star tip
Sunflower leaves: Wilton #125 petal tip. 
Cake borders: Wilton #21 open star tip

Sunflower Tutorial



Smoothing Crusting Buttercream
The following tutorial will show you the basics of frosting a cake and then smoothing the crusted buttercream frosting with a Viva paper towel.

  • For best results, wait 10 to 20 minutes after frosting your cake before you begin smoothing the frosting. 
  • If your work area is warm, put the frosted cake into a refrigerator for about 10 minutes before you begin smoothing the buttercream. 

Believe me, it took several attempts before I figured this out for myself!




Sunday, April 2, 2017

Spring Blooms Cake Pictures

An original, SalleeB's Kitchen design for a spring half sheet cake - blooming red bud branches, daffodils, narcissus, hyacinths, and yellow, drop flower clusters.

The daffodil and narcissus blooms are piped using Wilton petal tips #104 and #102. Use a square of parchment paper on a flower nail to shape each blossom. Put the blossoms into the freezer until you are ready to place them. 
The narcissus petals are made using the Wilton #104 tip and the ruffle was the Wilton  #102 tip. 
The green centers were formed with a #3 piping tip.

The red bud branches are made with a Wilton #10 piping tip and the blossoms are a Wilton 2D tip. 
Narcissus and daffodil leaves are formed with a Wilton #352 leaf tip
Hyacinths are made with a drop flower tip. Layer the clusters to get a rounded, 3D look. In the pictures the hyacinths shown have 3 layers of blooms. 

The cake top is textured with the end of a spatula. 
Move the spatula from side to side in about 2 inch, vertical strips, long side to long side of the cake.
Don't measure anything exactly so you can have a more random look. 
The borders are made with a #16 star tip. . 
And that is how to create a SalleeB's Kitchen Spring Blooms cake. 

Saturday, March 18, 2017

Rubber Ducky Smash Cake

Right to Left: Beginning to End
It has been 364 days since my youngest grandson was born! His mom asked me if I would make his smash cake.
Of course I said YES!
Step 1
  • Preheat the oven to 300 degrees Fahrenheit.
  • Make a white cake mix according to the package directions.
  • Grease and flour a 1.5 quart crock pot insert - see the picture below.

  • Put liners for 2 jumbo cupcakes into  jumbo cupcake pan.
  • Filling the jumbo cupcake liners 2/3 full of batter and pouring the rest into the greased and floured cake pan.
  • Cook for 20 - 24 minutes. Check the jumbo cupcakes by inserting a toothpick into the cupcakes about halfway between the edge and center of the cupcakes. If the toothpick comes out clean, your cupcakes are done.
  • Remove the cupcakes from the oven and let cool for about 10 minutes in the pan. Remove from the pan and let cool on a cooling rack. 
  • Cook the cake for another 16 minutes and check the cake for doneness with a bamboo skewer about halfway between the edge and center of the cake. If the skewer comes out clean, your cake is done.
  • Remove cake from oven and cool for 10 minutes before removing it from the pan. 
Step 2

  • After cooling the cake and cupcakes, wrap them in plastic wrap and put them in the freezer until good and firm.
  • Remove wrapped cupcakes and mini-cake. 
  • Cut the rounded tops off of the two jumbo cupcakes to form a flat surface.
  • On one of the cupcakes only, cut off 1/3rd from the bottom end. This will be the bottom of your duck head.
  • Pipe a dam of frosting around the top, outside edge of the trimmed cupcake, then fill with a thin coat of frosting inside the dam. Place the whole jumbo cupcake, topside down, onto the top of the frosting. Apply a thin base coat to the cupcakes and put back into the freezer until the frosting is firm. 
  • Apply a base coat of frosting to the duck head and the mini-cake. Finish frosting the head and the body of the cake. and chill until the duck head can be handled  and attacked to the mini-cake as pictured below. 




Wednesday, March 8, 2017

Cake Pictures for Family

My grandson's 1st birthday smash cake, a rubber ducky cake in all buttercream.

My parents 59th anniversary cake. Sugar-free yellow cake with a super thin base coat of buttercream and tons of buttercream flowers.
Watch for the blog posts about these two cakes.
Homemade happiness on a plate! 

Monday, February 20, 2017

Spring Fever and Piping Practice

Unseasonably warm temperatures have me thinking about spring flowers. 
Yes, spring fever has struck and I succombed to it by making floral cupcakes for the Ladies Tea and Luncheon at church. Spring fever isn't the only reason I made these cupcakes. 

I have been wanting to practice piping buttercream flowers with my new petal tips. 
I did find that piping the flowers individually on a flower nail was time consuming. However, I believe that the end results were worth the amount of time spent piping each purple bloom onto a square of parchment paper on top of a flower nail. What do you think? 
I also piped the daisy/aster blooms indiviually. 

Purple flowers - 104 tip and a 3 tip for the yellow centers
White flowers - 102 tip and a 5 tip for the centers
Green ruffles on the cupcakes - 104 tip
Yellow drop flowers - 224 tip

The Cupcakes
Lemon and strawberry are the two flavors I chose to use in these cupcakes. I purchased a box of each flavor at the local grocery store. After mixing the cake batters, I put about 2 Tbsp. of yellow lemon cake batter in each cupcake liner. Next, I topped the lemon cake batter with pink, strawberry cake batter. A swirled "S" with a butter knife created marbled cupcakes that are pink and yellow. 

I made 2 dozen cupcakes and used the left over batter to make 1-9 inch layer cake. After cooling the layer cake, I wrapped it in plastic wrap and it is in the refrigerator freezer compartment waiting for me to torte it, or slice it crosswise, and to fill/frost with buttercream frosting.


Monday, February 6, 2017

Baked Italian Pasta Skillet


Yield: 4-6 servings         Time: about 40-50 minutes
Ingredients
  • 8 ounces of small shell pasta
  • 1/2 pound ground chuck
  • 1/2 pound whole hog, mild pork sausage
  • 1/2 teaspoon dried Italian seasoning
  • 1 teaspoon brown sugar
  • 1  - 4 ounce can mushrooms, drained
  • 1 - 24 ounce can meat spaghetti sauce
  • 1 - 10.5 ounce can cream of mushroom soup
  • 1/8 cup water
  • 1 cup shredded Colby jack cheese, slightly packed
  • 1 Tablespoon Parmesan Romano cheese
  • 1 ounce, or about 18 thin slices of pepperoni
Directions
  • Preheat oven to 350 degrees F or 175 degrees C
  • Fill a 2 to 2.5 quart sauce pan about three-quarters full of water and bring to a boil. Do not add salt.
  • While you're waiting for the water to boil, chunk up and brown the ground chuck, pork sausage, and dried Italian seasoning in a 12 inch, oven safe skillet.
  • Sprinkle 1/4 teaspoon of Italian seasoning over the meat and mix it with a spatula as the meat browns.
  • Place the browned meat into a colander that is sitting on top of another dish, or paper towels to drain off any excess fat.
  • When your pot of water begins to boil, pour in shell pasta, and cook until al dente, about 7 - 8 minutes. Let the pot of water come back to a simmer after adding the pasta, but don't boil it. 
  • While the pasta cooks, rinse your oven proof skillet briefly with hot water to remove excess fat.
  • Next, combine the spaghetti sauce, mushroom soup, drained mushrooms, water, teaspoon of brown sugar, and 1/4 tsp. of dried Italian seasoning in the skillet.
  • Add the browned meat.
  • Drain the al dente pasta and stir it into the skillet of meat sauce.
  • Slice pepperoni slices into quarters and sprinkle over the top of the pasta mixture.
  • Next, sprinkle the cup of shredded cheese over the top of the pasta
  • Finally, sprinkle the Parmesan Romano cheese over the top of the shredded cheese.
  • Bake in preheated oven until the cheese is melted and bubbly, about 20 - 25 minutes.
Enjoy eating some almost homemade happiness on a plate!