Tag Archives: vanilla

Marble Pound Cake

27 Mar


Did you know that March 4th was National Pound Cake Day? There’s actually a fun food holiday for every day of the year! I celebrate when I can, even if I don’t post the recipe till weeks later, oops! This year I had a hankering for marble pound cake, one of my favorite flavors, because you don’t have to choose between vanilla or chocolate. Best of both worlds!

This was really easy to make and turned out great! The only thing I’d change is the fact that apparently I went a little swirl crazy, because my chocolate and vanilla swirls are really small instead of being thicker and more defined. So just go easy on the swirling, even though it’s fun and easy to get carried away!

Marble Pound Cake

1/2 cup (1 stick) unsalted butter, room temperature
1 3/4 cups cake flour
2 tsp baking powder
1/2 tsp salt
1 cup sugar
3 large eggs, room temperature
1 tsp vanilla extract
2/3 cup buttermilk, room temperature
1/4 cup plus 1 Tbsp cocoa powder
Butter or cooking spray for pan

Yield: 1 loaf

Preheat oven to 350 degrees F. Generously butter or spray a 9-by-5-inch loaf pan; set aside.

Whisk together the cake flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down the sides of the bowl as needed. Mix in vanilla. Add flour mixture in 3 batches, alternating with the buttermilk and beginning and ending with the flour.

Scoop 1/3 of the batter into another bowl and set aside. In a separate small bowl, mix the cocoa powder and 1/4 cup plus 2 tablespoons of boiling water until smooth. Add the cocoa mixture to the small bowl of cake batter; and stir it well.

To assemble the cake, start by creating a checkerboard pattern in the bottom of the pan by spooning dollops of each batter on opposite sides of the pan. (see pictures in the original recipe, link below) For the second layer, alternate the pattern, spooning vanilla batter over the chocolate and vice versa. Finish with a final layer of batter, again alternating it from the pattern of the 2nd layer.

Use a knife or skewer to swirl all the batters together. Make a couple figure 8s and run it back and forth so it is swirled and pretty.
Bake until a toothpick comes out clean, 40 to 60 minutes. Transfer pan to a rack to cool 10 minutes. Turn out cake from pan and cool completely on the rack. Cake can be kept in an airtight container at room temperature up to 3 days.

Source: The Baker Chick


Pumpkin Pie Oatmeal

12 Nov

This is the perfect thing to make if you have some leftover pumpkin puree. I first thought about making some mini pumpkin pies (maybe later), but then breakfast happened first and I was craving steel cut oats. Just throw in some pumpkin, spices, and brown sugar and you have a delicious start to your day! I topped mine with some chopped pecans from the pecan tree in my backyard that’s been good to me this year. Hope you get to eat as much pumpkin as you can this time of year – enjoy!

Pumpkin Pie Oatmeal

1/2 cup steel cut oats
1 3/4 cups water
Dash of salt
2 Tbsp milk
1/2 cup pumpkin
1/2 tsp vanilla extract
1 1/2 Tbsp brown sugar
1/2 tsp pumpkin pie spice

Yield: 2 large servings

Boil the water in a large pot. Add the oats and salt, stir together. Reduce the heat to medium-low and cook for 30 minutes. Make sure to stir the oats occasionally so they don’t stick to the bottom of the pot. After 30 minutes, add the pumpkin, milk, brown sugar, vanilla, and spice. Stir together and cook another 10 minutes. Spoon the oatmeal into a ramekin or small bowl and top with chopped pecans and a sprinkle of pumpkin pie spice. Serve while hot and enjoy!

Source: A Beckster Original

Cherry Vanilla Lime Pound Cake

5 Mar

I made this cake for National Pound Cake Day yesterday. At first, it was going to be a simple vanilla lime cake. But then I was inspired by my hubby’s favorite cherry vanilla limeade drink and decided to give it some extra pizzaz! This flavors combined in this buttery dessert are absolutely delicious – the smooth vanilla bean blends beautifully with the tart lime and sweet cherry. Plus the glaze gives it some extra color and even more of a tasty cherry punch. Enjoy!

Cherry Vanilla Lime Pound Cake

For the cake:
3 whole eggs
3 Tbsp milk
1 Tbsp vanilla extract
1 whole vanilla bean (contents of)
1 1/2 Tbsp lime zest
1/4 cup fresh lime juice
15 maraschino cherries, chopped
1 1/2 cups all-purpose flour
3/4 cups sugar
1 tsp baking powder
1/4 tsp salt
1 1/2 sticks unsalted butter, softened

For the glaze:
1/4 cup fresh lime juice
1/2 tsp vanilla extract
1 Tbsp maraschino cherry juice
1 Tbsp milk or heavy cream
1 1/2 cup powdered sugar

Yield: 1 cake

Preheat oven to 350 degrees F. Combine the eggs, milk, vanilla extract, vanilla beans, lime zest, and lime juice in a small bowl and whisk together.

In a mixing bowl, combine flour, sugar, baking powder, and salt and mix until combined. Add the butter and mix together until batter starts to come together. Add half of the egg mixture and mix on medium for 30 seconds. Add the remaining egg mixture in two parts, scraping down the sides of the bowl and mixing on medium speed for about 30-45 seconds each. Add the chopped cherries and gently fold them into the batter.

Spray a loaf pan with baking spray. Pour the batter in the loaf pan and bake for 50 – 55 minutes, or until a toothpick comes out clean. If the cake starts getting too brown on top, lightly tent it with foil. Let the cake cool completely before glazing.

For the glaze:
Whisk all of the ingredients together to form a glaze. Add more liquid or sugar until you get to the desired consistency. Pour over cooled pound cake. Slice and enjoy!

Source: Adapted from How Sweet Eats

Honey Almond Oatmeal

3 Oct

I was always an instant oatmeal person until I recently tried steel cut oats. While at Jamba Juice, I picked up one of their yummy oatmeal bowls for breakfast and was blown away by the nuttier flavor and chewier texture that was different than what I was accustomed to. Though they take longer to cook than other forms of oatmeal and cost a little more too, it’s worth it in my book! This dish is a wonderful healthy breakfast option and will give you great energy to start the day. You can easily customize the flavors and toppings however you want, like topping it with some fruit. Enjoy!

Honey Almond Oatmeal

1 cup steel cut oats
3 1/2 cups water
Dash of salt
1/2 cup milk
1 tsp vanilla extract
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
Slivered almonds

Boil the water in a large pot. Add the oats and salt, stir together. Reduce the heat to medium-low and cook for 30 minutes. Make sure to stir the oats occasionally so they don’t stick to the bottom of the pot. After 30 minutes, add the milk, vanilla, cinnamon and nutmeg. Stir together and cook another 10 minutes. Spoon the oatmeal into a ramekin or small bowl and top with about 1 Tbsp honey and some slivered almonds. Serve while hot and enjoy! (Makes 6 servings)

Source: Adapted from Two Peas and their Pod