My Vintage Kitchen

Booger Schmooger Wooger

   

Whenever I see a Bunt Cake I always think of the movie “My Big Fat Greek Wedding”. I have an overwhelming erg to put a potted plant in the center of it. That or I start saying “bunT… bunT”   and that just confuses the dog…she tilts her head and looks at me like I am talking to her because usually the only time I start repeating words is when I’m talking to her… “sit…sit” “go potty…go potty” “who's a booger schmooger wooger” ok so those weren’t really the same words being repeated, but I’m pretty sure to her it all sounds the same.

Here is a recipe for Lemon Poppy Seed Bunt Cake with Lemon Glaze…If you recall I had a little hissy fit the other day because every recipe called for a yellow cake mix…and well, I just don’t roll like that. So, I mixed up a few recipes and came up with this little cake. It worked out pretty well, but the cake is not very tall like most bunts. It only fills up about ¾ of the pan…but that’s ok as it is a heavy cake and you won’t want a very big piece.

-Shelly

6 Tablespoons unsalted butter

1/4 cup superfine sugar (in a "Huggy Bear" voice…thank you Scott!)

4 egg yolks

1 cups sifted flour

2 teaspoons baking powder

1/4 teaspoon salt

2 Tablespoons poppy seeds

1/3 cup milk

2 Tablespoons grated lemon peel

1/2 teaspoon vanilla

Prep your bunT pan with cooking spray. Preheat oven to 350

Mix your butter and sugar till well blended, add the egg yolks 1 at a time and mix well.

In a separate bowl sift together your flour, baking powder, and salt. Slowly add to your butter mixture and blend well, add poppy seeds, milk, vanilla and lemon peel.

Bake for 35-40 minutes or till golden brown on the top.

For the Glaze mix

2 tablespoons real lemon juice

About 1 cup confectioners' sugar…you can play with this to get it how you like…think or thin. I waited till the cake cooled a bit to put the glaze on.

  The "Booger Schmooger Wooger"

 

What's in Your Fridge?

Once again the food bloggers are opening their UNEDITED refrigerator doors to let you take a peek. Catch that...unedited....not cleaned out, that means if you have moldy cheese you must expose it! Let me warn you... the old Vintage Kitchen Fridge is far less glamorous than our fellow food bloggers. For one there is iceberg lettuce floating around in there....something that almost never gets used or bought except for on the occasion of BLT's or Burgers. And yes that is where much if it went...black bean veggie burgers.  As a matter of fact, after writing out everything in the fridge it is nothing short of completely boring!  I have also come to the conclusion that I eat a lot of southwestern food. Oh well, I did live in Phoenix and I am completely obsessed with everything Rick Bayless cooks.

Sorry, no pic of the door, but I swear it's every bit as boring. Nothing more than a few different types of mustard, pickles, butter, marinades, yeast and more jam and jelly (can't get enough of the stuff apparently)   

If you haven't jumped on the bandwagon please do! We would love to see what dirty (or moldy) secrets you're hiding!

-Shelly

Also check out The Travelers Lunchbox, Becks & Posh,  David Lebovitz, Life Begins at 30, Food Musings, Hedonia, I'm Mad and I Eat, & Matt Bites. 

Spidey says "This is good cake!"

 

When my sister and I were little my mother always made us a cake for our birthdays.  We would name it, and she would find a way to make it work.  I imagine she would still do it if we asked...so, mom, for my next birthday I would like a cake with the "Take Home Chef" on it.....ahhhh yes, Curtis Stone my pretend T.V. boyfriend, I DO so adore you...eh hem...not a word of this to my husband....not a WORD.  Anywho, as tradition continues, my now 2-year old asked for a
spiderman cake for his birthday and I obliged.  Here it is.

-Robin

Red Velvet Cake
INGREDIENTS:
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 tablespoons cocoa
1 1/2 oz red food coloring
1 teaspoon salt
2 1/2 cups flour
1 teaspoon vanilla
1 cup buttermilk
1 teaspoon soda
1 tablespoons vinegar
PREPARATION:
Cream shortening; beat in sugar gradually. Add eggs,
one at a time; beat well after each addition. Make
paste of cocoa and food coloring; add to creamed
mixture. Add salt, flour and vanilla alternately with
buttermilk, beating well after each addition. Sprinkle
soda over vinegar; pour vinegar over batter.
Stir until thoroughly mixed. Bake in 2 9-inch pans for
30 minutes at 350°.

Cream Cheese Frosting:
1 pound cream cheese, softened
4 cups sifted confectioners' sugar
2 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla extract
In a standing mixer fitted with the paddle attachment,
or with a hand-held electric mixer in a large bowl,
mix the cream cheese, sugar, and butter on low speed
until incorporated. Increase the speed to high, and
mix until light and fluffy, about 5 minutes.
(Occasionally turn the mixer off, and scrape the down
the sides of the bowl with a rubber spatula.)
Reduce the speed of the mixer to low. Add the vanilla,
raise the speed to high and mix briefly until fluffy
(scrape down the bowl occasionally). Store in the
refrigerator until somewhat stiff, before using. May
be stored in the refrigerator for 3 days.

Decorate with red or black icing in a web pattern and chocolate sprinkles for a hairy spider.  Add
figurine....note....do not eat figurine.

Sorry...but it must be said

FYI: Posting a recipe on line that says open box, add 2 eggs and a 1/4 cup of oil does not a recipe make! That is just regurgitating the instructions on the box. Ok ok so they also said add grated lemon peel and a tablespoon of poppyseed, then put in a greased bundt pan. But I want a REAL bundt cake...there is no satisfaction in opening a box and saying you "baked" a cake.

If anyone has a lemon poppyseed bundt cake recipe that DOES NOT include a cardboard box with some sort of yellow pixie powder will you please pass it on to me. Of the 6 recipes I have looked up the all require a box cake mix.

-The Grumpy Baker...(Shelly)

Curious George gets a Bath

The other day while I was cooking I heard a strange sound from the other room. Splish splash, splish splash. My son had been playing with his 2nd favorite toy, Curious George, and I could only assume they were up to something. Splish splash, I hear it again. "Follow the noise" my instincts were screaming. "But I'm not done making the stew!" my little voice yelled back. Splish splash....splish splash. This can't be good....and then I saw it. My little boy was lovingly giving George a bath. He was careful to cover every nook and cranny while completely rinsing every last inch of the little monkey. It would have been so sweet and endearing had it not been in the toilet. Now, for something that involves a little bit cleaner water bath.

This recipe comes from all recipes and it rocks! 

1/2 cup butter

1/3 cup masa harina

1/4 cup water

1 1/2 cups whole kernel corn

1/4 cup cornmeal

1/3 cup white sugar

2 tablespoons heavy cream

1/4 teaspoon salt

1/2 teaspoon baking powder

Preheat oven to 350 degrees F (175 degrees C). 

In a medium bowl, beat butter with electric mixer until creamy. Add masa harina and water and beat until well combined. 

In food processor or blender, process corn in short pulses to coarsely chop. Leave several pieces of whole corn. Stir the processed corn and the cornmeal into the butter mixture. 

In a separate bowl, stir together sugar, cream, salt and baking powder until well combined. Stir sugar mixture into butter mixture and pour all into a 9x9-inch baking dish. Cover with foil. 

Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake 50 to 60 minutes, or until pick inserted in center comes out clean. Remove baking dish from water bath and let rest 10 minutes. Serve using ice cream scoop or large spoon.