Saturday, May 14, 2011

Let baking cakes be...

I made a lemon layer cake today, but sadly I peeked in the oven before it was done and as I was looking the air went out of each cake like a balloon. So my poor cakes had a flat middle on each layer... My Mom made up a saying, "Let baking cakes be..." and it's true, lol!

I never saw such a sad pitiful looking cake!!! As soon as we cut it, it collapsed in on itself! :-(

I had a hard time finding a recipe for a lemon cake, all of them had 3 layers or more. So I decided to take the cake recipe from The Pioneer Woman's coffee cake- literally, and replace the coffee in the cake and icing with fresh lemon juice and lemon zest. It tasted amazing, it just didn't look too pretty!

Replace the coffee in the cake and icing recipe with:
  • 1/4 cup fresh squeezed lemon juice
  • 1 teaspoon lemon zest
  • 2 teaspoons vanilla extract
Hopefully your lemon cake will look better than mine!

F.B. also got me a really nice heavy duty metal meat tenderizer from Walmart. It's awesome! (It's great for taking out stress/life frustrations when cooking too, lol!) I'm making beef with onion and mushrooms fried up in a pan tonight and served with mashed potatoes and peas. (Last time we tried it with steak strips).

I tenderized the beef, cut it in small pieces and then I'm letting it soak in a marinade I make myself. I don't have exact measurements. I think less than 1/4 cup for everything, I just add as I go along. My steak marinade has:
  • Little bit of water 
  • Olive oil
  • Soy Sauce
  • Worcestershire sauce
  • Brown sugar
  • Teaspoon fresh garlic 
  • Montreal Steak Seasoning

Then after tenderizing your steak, let it marinate several hours or overnight before cooking.

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