I’ve been making a version of this cake from Italian Kiwi for more than two years now. I remember originally thinking that wine and chocolate are such a good pairing that there MUST be an excellent recipe out there on the internets that combines the two. I’ve modified it from the original, swapped out plain ole red wine in favor of port and adjusted the proportions a hair.
It’s so delicious, you guys. Rich, flavorful, creamy, and complex. Mmm.
Set out your eggs so that they can make it to room temperature.
Grease and flour the heck out of a cake pan.
Preheat oven to 350 degrees Fahrenheit.
Using an electric mixer, combine butter and sugar until well mixed.
Slowly mix in wine - you'll eventually have a lovely purple mixture that is far too easy to pick at with a spoon.
Take half of the wine mixture (plus an additional ½ cup) and set that aside for later.
Slowly mix in the eggs (one at a time), cocoa powder, flour, and baking powder.
Pour the batter into your super prepped cake pan (this likes to stick).
Bake for 20-25 minutes, or until a knife comes out clean.
Shortly before it is done baking, take the reserved wine, butter, and sugar mixture and melt it in a small pot over the stove. Stir often, and make sure it doesn't burn -- here you're working to get the sugar properly melted into the butter (if you skip this step, it can occasionally turn out grainy).
While the cake is still relatively warm and the mixture melty, tip the cake out of the pan. Pour the melted mixture over the cake. You may want to poke a few holes so that it soaks in.
Serve while warm (you can also microwave it BRIEFLY) to remelt the gooeyness. Scoop up the sauce to make sure each portion comes with a nice helping.
I made this cake for the first time about four years ago.
My boyfriend at the time was working in a managerial position for Claire’s corporate, and I had somehow ended up as the official cake baker for his employees birthdays. They quickly caught wind that I enjoyed turning alcoholic drinks into baked goods so besides for this Strawberry Margarita cake, I also made a White Russian cake and my classic Irish Carbomb cake.
When it showed up on my Timehop, I knew without a doubt I had to make it again. Fortunately I had the perfect excuse, it was my mothers birthday on the 2nd and she had requested a Mexican theme for the food. So, along with our Crock-Pot Enchiladas (for which I made my own red enchilada sauce), we had a taco bar, margaritas, chips and guacamole with the most perfect avocados I’ve seen all season, Cream Cheese Things, Tomato Basil Mozzarella apps, Coconut Macaroons, and this cake.
As you can see from the photos, the frosting looks a little suspect. Not only was it very warm in the house which exasperated the situation, but I had somehow run out of powdered sugar and it was just too late to get any more. I experimented with using a little corn starch to try to thicken it up, but it didn’t work like I had hoped.
If you use as much sugar as you’re supposed to, you’ll have a nice fluffy frosting on your hands like my picture from four years ago.
2 sticks room temperature (or hurriedly microwaved) unsalted butter
2 cups granulated sugar
2 Tablespoons lime zest (about 4 limes worth)
¼ cup milk
¼ cup non-alcoholic margarita mix
2 Tablespoons tequila
1 cup powdered sugar
1 Tablespoon water
2 Tablespoon Tequila
8 oz room temperature Cream Cheese
½ cup room temperature salted butter
1 cup fresh strawberries, blended
3 Tablespoons lime juice (about 2 limes)
2 Tablespoons non-alcoholic margarita mix
6 cups powdered sugar
2, 9" Cake pans
reheat the oven to 325 and butter and flour the inside of two 9" round cake pans.
In a small bowl sift together the flour salt and baking powder.
In the bowl of stand mixer with a paddle attachment, blend the butter and granulated sugar on medium low until light and fluffy.
Scrape down the sides and one at a time add the eggs.
Scrape down the sides slowly add in the dry ingredients and mix on low until combined. Do not over mix.
Scrape down the sides and add the lime zest, milk, margarita mix and tequila. Mix until combined. If you feel your batter is too thick, add more margarita mix.
Divide and pour equally into the prepared pans and place in the oven for about 35-40 minutes until golden brown and an inserted toothpick comes out clean from the center. Rotate the pans once halfway through baking.
When they're done, remove from the oven and allow to rest for about 10 minutes.
Remove the cakes from their pans as carefully as possible and set flat side up on some cooling racks. Brush the tops of the cakes each with a quarter of the tequila glaze.
When your frosting is ready, cut the first cake in half and place the glazed half down onto your plate or tray. Frost this layer generously.
Place the second half of the cut cake, cut side up on top of the frosting. Brush with ¼ of the remaining glaze and allow it to soak in for a couple of minutes.
Frost this layer generously.
Approach the second cake in the same way, cut in half, put the cut half on top of the frosting, frost, place the last half on top, glaze, and then frost.
At this point you're ready to frost the rest of the cake. Be generous with your delicious frosting.
Decorate with freshly sliced strawberries and a twisted lime slice right on top.
When you cakes are about ready, prepare the glaze by mixing the sugar, water, and tequila in a small bowl with a fork or a whisk until fully combined and smooth. Set aside until needed.
In the bowl of a stand mixer with a whisk attachment, place the butter and cream cheese and whisk on medium until blended and fluffy, about 4 minutes.
Add the lime juice, blended strawberries, and margarita mix, whisk for another 2 minutes.
Add the powdered sugar slowly, scraping the sides of the bowl every now and then, until the frosting is at your desired thickness.
The frosting is a little week, but still delicious. However, the cake itself is amazing; super moist and tangy and delightful. You could forgo any alcohol or even margarita mix, and just use it as a zesty lime cake!
I’ve been collecting recipes for a long, long time. I cut them out of magazines and newspapers with every intention of using them, but I never do!
They’ll collect dust no longer though, I will start randomly selecting one of my many recipes in order to challenge myself and break outside the norm.
I knew that I wanted to do another “recipe from a hat” for this post as I haven’t had much energy or time to make new things recently. But now that the fall semester is over, even with the holidays, I’ve had more room to explore and try new things.
This afternoon while I was thumbing through an old Betty Crocker bread cook-book, I opened the fridge to see what ingredients we had, and a slip of paper fell out of the book and floated to the floor in front of me. It felt like a sign, or some kind of demand that I needed to make the recipe on that paper. It was for an Orange Pudding Cake using simple ingredients, and unfortunately I can not credit its origin as it seems to have been cut out of a magazine at some point.
I thought I would give it a whirl and had no idea what the final product would be like. Considering the recipe called for only 1/4 cup of flour, I’m not surprised that the closest thing I can describe it as is an orange flan.
The rules are I have to follow the recipe as-is, and then I’ll let you know how it went, whether I liked it, and if I have any suggestions.
I thought it was tasty, both warm, and cold. Cat said that she preferred it once it reached room temperature.
The recipe didn’t give any instruction in regards to serving though. The way it looked once it came out of the oven made it seem like it should be inverted, so that’s what I tried to do. It was rather unsuccessful and at this point I assume the “pudding cake” should just be scooped out of the dish to serve.
It wasn’t quite as smooth as flan normally is, but it was very similar in texture and consistency. The orange was a nice strong flavor and just overall pleasant.
Next time I might add a bit more flour to make it a little more cake like, and I may also chose to not try to over turn it onto another dish. Also, don’t be impatient with the egg whites, once you add the sugar, it will take several minutes of heavy beating to become truly stiff. If you’re worried about the top of it browning too much you can also put foil over it for the last 10 minutes, like I did.
(3 / 5)
This wasn’t a killer recipe, and it wasn’t terrible, it was okay enough for me to be glad I made it, but probably truly won’t approach it again.
Place the warm milk in the bowl of a stand mixer and sprinkle the yeast over the top and let sit for a few minutes until it starts of foam.
On a low speed, mix in the butter, eggs, sugar, vanilla, lemon zest, spices and ½ cup of the flour.
Using a dough hook, slowly mix in the rest of the flower and then allow to mix that low speed for five minutes.
Cover the bowl with saran wrap and place in the fridge to rise for one hour.
While the dough is rising, mix the zest and the sugar for the filling together in a separate bowl until incorporated. Using a hand mixer beat in the butter until smooth and creamy. Mix in the spices until incorporated, and then slowly mix in the juice until smooth.
Cover the bowl with saran wrap and place in the fridge to rest for at least half an hour or until the house is finished rising.
Once the dough is done rising, turn it out onto a floured surface and roll out into a rectangle about 11x14 in. The dough should still be thick.
Spread the filling evenly over the entirety of the dough and then roll it up from the long end.
Cut the dough into 12 even pieces and place into a 9x13 in baking dish.
Cover with a towel and let rest on the table for another hour to rise.
Once risen, place the rolls into a 350 degree oven to bake for 30-35 minutes.
While the rolls are baking beat the cream cheese and lemon juice with a hand mixer until smooth. Slowly mix in the powdered sugar being careful to leave no lumps.
Ass soon as the rolls are out of the oven, spread the glaze on to their tops using a spatula and allow the rolls to sit for 5-10 minutes and serve while still warm.
They can be eaten the next day, but be sure to reheat for optimal enjoyment!
I was inspired by this recipe over at The Kitchen, but made a few adjustments. I would also suggest using different citruses, especially orange.
Today is my birthday! I couldn’t think of a better way to spend it than admiring one of my most favorite foods in the world and giving you 29 recipes about it for my 29th birthday. This is a collection of recipes found from all over the internet, some from Qwerty Cafe, some from my favorite food blogs, and Pinterest. The recipes consist of some of my most favorite peanut butter recipes ever and some I cannot wait to try.
8. Crispy Peanut Butter Balls from The Chew/Clinton Kelly. I think this is my most favorite recipe out of all the 29. A coworker of mine would make them around the holiday time. Last year was the first time she didn’t, and the first time I did. They are so simple to make, just a bit of work with rolling/scooping and coating in chocolate. I could live off these.
10. Chocolate Truffle Peanut Butter Pie from Pillsbury. I made individual ones of these recently, keep an eye out on Qwerty for a post about them. In the title picture they are in the bottom right corner.
I’ve been having trouble eating breakfast in the mornings before school or work. Virtually every day (even weekends) I’m leaving the house pretty early and I can’t think of something easy filling, but this last week these banana muffins sure helped a lot.
They are of course a far call from any kind of well rounded and nutritional breakfast, but it means I’m able to wait to get lunch until I’m home and can skip the fast food.
I’ve made banana bread many times in my life, always pulling a random recipe here or there, and this time was no different. I wanted something that seemed simple and would use up a bunch of our brown bananas.
Read more at http://www.yammiesnoshery.com/2013/10/the-best-banana-bread-muffins-ever.html#Bwy4WvFRfKp4p0i2.99
Preheat oven to 375ºF.
Get out a ½ measuring cup and a ¼ teaspoon (these will be all you need to measure your ingredients).
In a large Ziploc bag, mash the bananas. Add the eggs, seal the bag, and shake and squish until combined. Add the sugar and mix well. Dump in the flour, salt, baking soda, baking powder, and cinnamon. Before zipping and mixing them all the way in, mix them together a little with your measuring spoon. Now add the oil** and vanilla and shake and squish until well combined.
Snip the corner of the bag and squirt the batter into a lined muffin tin (if you don't want to clean the pan, line it with tin liners so the grease doesn't come through). Don't make the hole very big at all because the batter is very runny. Pinch the corner between each muffin.
Bake for about 20 minutes or until a toothpick comes out clean.
To make the glaze, just mix together the powdered sugar and milk or lemon juice and spread over cooled muffins.
As written on: http://www.yammiesnoshery.com/2013/10/the-best-banana-bread-muffins-ever.html
The original recipe said it would give you about a dozen muffins, but I got nearly two dozen out of it.
All in all I liked this recipe a lot and recommend you try it.
We created this space in 2013 as a home for recipes, reviews, and entertaining tips for those on the nerdier end of the spectrum. We're on vacation at the moment, but there are usually new posts every Thursday. Sometimes more, if you're lucky.
With our powers combined, we represent a culinary school grad, an aspiring astronaut, a culinary school dropout, social nerds, gamers, cinephiles, bibliophiles, laqueristas, food fanatics, social anxiety disorders, and more. It’s fun stuff. Oh! And Brandie is wife to Adam who is brother to Brie who is cousin to Cat! Clearly nerdiness runs in this family.
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