Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
 Phone: 814-870-1885
Posts tagged ‘cake recipes’
Posted: January 24th, 2013

mugcakeThanks to everyone who wrote in to enter the drawing for “Complete Cake Mix Magic: 300 Easy Desserts Good as Homemade,” by Jill Snider. The winner is Erin Pomorski. I’ll pop it in the mail today.

If you are not Erin Pomorski, you are welcome to enter this week’s drawing. Here’s the situation: You’re home. You’re craving something sweet. You don’t want a whole batch of cookies or a pan of brownies sitting around after you get your fix. You’re looking for something with built-in portion control and you want to eat it within the next 10 minutes.
You want (need) “101 Recipes for Microwave Mug Cakes: Single-Serving Snacks in Less Than 10 Minutes,” by Stacey J. Miller, with 101 solutions to all of the above.
Keep the ingredients to your favorites on hand and you’re always ready to quench your crave.

Send e-mail to jennie.geisler@timesnews.com including your NAME, MAILING ADDRESS and NAME OF THE BOOK you want. (I often have more than one drawing going on at one time.) I do not save or share this information.

For those here for the food, check out this recipe:
1 egg
1 tablespoon cherry pie filling
1 tablespoon oil
1/8 teaspoon vanilla extract
1/8 teaspoon baking powder
1/4 teaspoon cinnamon
4 tablespoons sugar
2 tablespoons unsweetened cocoa powder
4 tablespoons all-purpose flour

1. Coat the inside of a 12-ounce mug lightly with cooking spray.
2. Mix the ingredients in a small bowl. Beat the egg first with a spoon and mix in the other liquid ingredients. Then add dry ingredients and mix until you’ve removed all the lumps.
3. Pour the batter into the mug (Do not fill more than halfway.) and smooth the top with a spoon. Thump mug firmly on the tabletop six times to remove excess air bubbles. Place mug on top of a microwaveable small plate or saucer.
4. “Bake” in microwave 3 to 4 minutes on high. Check for doneness by inserting a toothpick in the middle of the microwave mug cake and removing the toothpick. If the toothpick is dry, the cake is done.
5. Wait 2 minutes. You can eat it out of the mug, or run a butter knife along the inside of the mug, and tip the cake onto a plate. Position the mug cake so that the slightly rounded top is on top. You’re mug cake will now look like a slightly overgrown muffin. Cover it in cherry pie filling if you wish.
– “100 Recipes for Microwave Mug Cakes,” by Stacey J. Miller

Posted in: Uncategorized
Posted: January 17th, 2013

Thanks to everyone who entered the drawing for
“How To Be A Breadhead: A Beginner’s Guide to Baking,” by the Rev. Dominic Garramone.
“Beach Foodie: Blissful Eating to Maximize Life Force Energy,” by Cfayla Johnson,
“Sweet Macarons: Delectable French Confections for Every Day” by Mercotte
The winners are
Carla Gutting, Beach Foodie
Angela Weber, BreadHead
Teresa Chatman, Macarons
I’ll pop them in the mail today.

If you are not Carla, Angela or Teresa, you are eligible for the drawing for Complete Cake Mix Magic: 300 Easy Desserts Good as HomemadeCakeMixMagicCover2,” by Jill Snider.
I really want to keep this one, but I probably shouldn’t, because I’d probably use it. I found a ton of recipes I wanted to try, but it needs a good home somewhere not in my peripheral vision.
Also, some of my friends are aware of what happened the last time I attempted a chocolate cake. It was the worst cake ever constructed by someone who claims to write about food for a living. Police are investigating.

If you want to enter the drawing, send an e-mail to mailto:jennie.geisler@timesnews.com including your NAME, MAILING ADDRESS and NAME OF THE BOOK you want.

For those here for the food, try this:

1 package (18.25 oz) devil’s food cake mix
4 eggs
1 cup sour cream
1/2 cup cold strong black coffee
1/2 cup vegetable oil
3 cups miniature marshmallows
1 cup chopped pecans
3 ounces semi-sweet chocolate
3 tablespoons butter

1. Preheat oven to 350 degrees and grease a 9-by-13-inch baking pan.
2. In a large mixer bowl, combine cake mix, eggs, sour cream, coffee and oil. Beat on medium speed for 2 minutes or until smooth. Spread batter evenly in prepared pan. Bake 35 to 40 minutes or until a tester inserted in center comes out clean.
3. Sprinkle marshmallows and nuts over low heat, melt chocolate and butter or microwave on medium for 2 minutes. Stir until smooth. Drizzle over marshmallow-nut layer. Serve warm or cool to room temperature before cutting.
Variation: Instead of pecans, try slivered almonds or chopped walnuts or hazelnuts.
– Cake Mix Magic, by Jill Snider

Posted in: Uncategorized