Baking

The Most Amazing Ombre Whopper Cake /// Autumn Inspiration

15 · Oct 22, 2012 · 17 Comments

Today was my sweet Husband’s birthday and of course in true WhipperBerry fashion I had to make him a fabulous cake for his special day. I asked him what he would like and his one request was for, “one of those Whopper cakes with your Amazing Chocolate Cake recipe.” What can I say, the man has good taste! Here we have it… as my spunky daughter decided to name it, The Whipper Whopper Cake!

This is not a new cake or a new concept at all. As a matter of fact my sweet friend Michael from Inspired by Charm made the most stunning Strawberry Malt Ball Cake that I just LOVE! I needed to put my own spin on it. With our move to Nebraska from the desert of Las Vegas, our family is falling in LOVE with Autumn all over again. The colors, the crisp feel to the air, hazy days and foggy mornings are something we missed for the last several years. I thought, since Mike’s birthday is in October, why not make a Whopper Cake with a little bit of Autumn flair. Using Duff Goldman’s Gold Cake Graffiti, I gave the cake a bit of an ombre look, by spraying the top half of the cake gold.

I also found some fall leaves out in our yard to decorate the table with. I lightly sprayed them with the Gold Cake Graffiti as well to class up the rustic look.

Recipe

I used the same cake and frosting recipe from my Most Amazing Chocolate Cake post from a few years ago. It’s a classic cake and chocolate buttercream that can be reinvented in soooo many ways. Luckily we have some new friends here in Lincoln that we can share this cake with because it is a rich one that is meant to be shared.

Tips for Cake Assembly

Freeze your cake after it cools to create a firm surface to work with when putting the cake together.
Make sure the frosting is a good stiff frosting that will hold those lovely Whoppers in place.
Place some bamboo skewers into the cake before you frost it to give it a little help in the stability department.
Once the cake is assembled, place in the refrigerator for an hour or so to firm up the frosting and hold tight to the Whoppers.

Ready for a little bit of autumn love from my backyard. These are the things that a girl who just moved from the desert just relishes…

I just can’t get enough of the fall colors, they are just making my world so happy right now. I was photographing the cake outside and just looked up and to a picture. Here it is in all it’s simple glory.

I love watching my children fall in love with a new season that most of them haven’t ever really experienced. While I was engrossed with taking pictures of the cake, my spunky Emily was out playing in the yard and came running over to me to share her most amazing discovery. Of course I had to stop what I was doing so that I could come over and photograph it for her…

Today had been a bit of a gray misty day and she was just aaaamazed to find spider webs in the grass with little rain drops dotting their surface. Ahhhhh, I love when my kiddos can find the little beauties in nature that we as grown-ups sometimes pass on by. Of course I had to take a picture and Em insisted that I share it with all of you. What’s your favorite hidden gem? What makes fall magical for you? On a sweeter note, what’s your favorite go to cake recipe? What makes your special days, even more special?

Strawberry Lemon Yogurt Muffins | Guest Recipe from Inspired by Charm

4 · Mar 6, 2012 · 25 Comments

I am giddy with excitement today. One of my FAVORITE bloggers Michael Wurm from Inspired by Charm has graciously created a fabulous guest post to share with you guys today here on WhipperBerry. I LOVE Michael, he is incredibly talented and someone I would love to spend a day with!

Hello readers of WhipperBerry! I'm Michael from Inspired by Charm. I am so excited to be posting here today. I've been a fan of Heather's for quite some time and was honored when she invited me to guest post. Over at Inspired by Charm, I share a colorful mix of DIY projects, home decor ideas, gardening, quilting and baking! Today I wanted to teach you how to make one of my latest baking creations: Strawberry Lemon Yogurt Muffins. With spring and summer quickly approaching, I needed a quick and easy muffin recipes that was moist and jam packed with flavor. After combining a couple of previously great recipes, I invented this winner that is sure to please.

Ready to get baking? Lets go! Here's what you'll need to make 12 muffins: 2 cups all-purpose flour, plus 2 tablespoons 1/3 cup light-brown sugar 1/3 cup sugar 2 teaspoons baking power 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup butter – melted and cooled 2/3 cup milk 1/2 cup vanilla yogurt 2 eggs – beaten 1 teaspoon vanilla 2 teaspoons lemon zest 2 cups strawberries – diced Lemon Glaze: 1 cup powdered sugar 1-2 tablespoons fresh lemon juice Preheat your oven to 400 degrees F. Add paper liners to twelve muffin tins.

Begin by mixing your dry ingredients. In a large bowl, stir together 2 cups flour, sugars, baking powder, baking soda and salt.

Next, mix your wet ingredients. In a medium bowl, stir together butter, milk, yogurt, eggs, vanilla and lemon zest.

Then, add your wet ingredients to your dry ingredients, stir until just combined.

Mix the remaining two tablespoons of flour with your diced strawberries. This will prevent the strawberries from sinking to the bottom of your muffins.

Gently fold the flour coated strawberries into your mix.

Using a scoop, completely fill your muffin liners with batter.

Bake for 15 – 20 minutes, or until a toothpick inserted in the center of the muffins comes out clean. Place muffin tin on wire rack to cool for five minutes. Then, remove muffins from the tin to finish cooling.

As your muffins cool, prepare your lemon glaze. Add powered sugar to a bowl, then add one tablespoon of lemon juice to your powered sugar and stir until combined. Continue to add the second tablespoon of lemon juice until you receive the constancy desired. Drizzle unto the top of your cooled muffins.

And you're finished! I placed my muffins into a decorative liner and topped them with a slice of strawberry and lemon. It's a little teaser for what's inside.

The result is a light, fruity, and moist muffin perfect for breakfast, lunch, dinner or a late night snack!

I'm sure your will love this recipe. If you give it a try, be sure to stop by Inspired by Charm and let me know what you think. A huge thanks (and kisses) to Heather for inviting me to share with all of you today. It was a delight. Happy baking!

Isn't Michael aaaaamazing!! He is so talented and I LOVE everything that he creates. He has such an eye for amazing design as well. Here are some more of my favorites from Inspired by Charm…

A stunning Spring Neapolitan Cake and a fabulous Fauxnet wall art makeover.

Michael also write for Folk Magazine and is a Pinterest SUPER ROCK STAR!! Seriously, you have to go check out his boards. This guy has taste!

On top of all of that he runs a fabulous little inn in a small Pennsylvania town. The Inn is called Old Charm. One day I would LOVE to take a fun trip and spend some time baking and crafting with Michael. It's sounds DIVINE!!

Thank you, thank you Michael! It's been so fun to have you over for a visit today. Head on over to Inspired by Charm and check out all that Michael has to offer!!

Simple Chili and Cornbread in a Jar | Recipe

32 · Feb 21, 2012 · 28 Comments

When it comes a cold and gray day, I'm a purest at heart… I love a good chili and cornbread recipe. Case in Point… My Creamy White Chili and Turkey Chili posts from a few years ago. Today, I thought I would share my super easy weeknight chili with a little WhipperBerry twist…

You got it… it's chili and cornbread in a jar! Perfect for those cold winter nights or a fun dinner by the campfire. All you have to do is make up your favorite chili recipe, place it in a 16 oz. wide mouth jar. Mix up your favorite cornbread mix and then place a 1/2 cup of cornbread mix on top of the chili and bake it at 375 degrees for 20 minutes right in the jar. Don't have a favortie chili or cornbread recipe, no worries… I have two fabulous recipes below that I know will easily become a couple of your favorites!!

Here is my go-to simple weeknight chili that is a snap to make and super delicious!!

Simple Weeknight Chili

1 tablespoon of olive oil

1 large onion diced

1 lb. ground beef or turkey

3 16 oz cans of chili beans

2 cups of mild chunky garden salsa {Pace Chunky Salsa is my favorite}

2 cups of V8 tomato juice {regular or spicy depending on how hot you like your chili}

1 tablespoon of cumin

1 teaspoon of chili powder

1/2 teaspoon of cocoa powder {weird I know, totally tasty}

salt and pepper to taste

Place large soup pot over medium high heat and add olive oil and onions. Cook for about 5 minutes stirring occasionally. Once onions are cooked down place the ground meat into the pot and brown. Once the meat is browned start dumping all the remaining ingredients into the pot, the beans, salsa, V8, cumin, chili powder, cocoa powder, salt and pepper. Bring to a slow boil and cook for 8- 10 minutes over medium heat.

Serve with shredded cheese, sour cream, diced onion or your favorite chili condiments.

Serves 8-10 people.

Cornbread

2 c. (1 c.) flour

1 c. (½ c.) cornmeal

2 ½ t. (1 ¼ t.) baking powder

1 t. (½ t.) salt

¾ c. (6 T.) butter

3 (2) eggs

1 c. (½ c.) milk

1½ (¾ c.) sugar

1 t. (½ t.) vanilla

See that vanilla? It gives you the hint of the deliciousness you’re about to embark into. Preheat your oven to 350 degrees. Sift together your flour, cornmeal, powder, and salt, and set aside. Beat butter, sugar, eggs, and vanilla in a mixing bowl until light and fluffy (about five minutes).

Once your batter is fluffy, begin mixing in the dry ingredients and milk by fourths, alternating dry and wet (beginning and ending with flour) until smooth. Pour into a well greased 9×13 pan. Bake for 30-35 minutes.

If you decide to make this in a jar bake the cornbread for 20-25 to make sure that it cooks all the way through. Let the jars cool a bit and then you can dress your jars up a bit with some fabric, ric-rack, and hemp twine. Include a fun eco friendly disposable spoon and you have a classy chili perfect for any event!!

I plan on sharing this fun chili and cornbread recipe over at TidyMom and Dine & Dishes Soupapalooza later this month on February 28th! “Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset”

Meyer Lemon Doughnuts | Recipe

5 · Feb 15, 2012 · 28 Comments

I have made no secret of the fact that I am falling in love with baked doughnuts. Last month I made Vanilla Bean Heart Doughnuts for Valentines Day. This month I am loving experimenting with the Meyer Lemons that my local grocery store has started to stock. This is my first lemon recipe this season. Last year we had Lemon Crinkle Cookies and Lemon Curd Cheesecake. Believe me, I'm sure it won't be the last. I love lemon!!

First off, what is a Meyer lemon? Well, since you asked so nicely… a Meyer Lemon is a cross between a lemon and a Mandarin Orange, thus taking the sweetness of the orange and the tart from the lemon and making a wonderful hybrid for us lemon lovers. It's perfect for baking with and for adding a little slice of one to your or Diet Coke.

For this doughnut I took the standard vanilla doughnut recipe added some zest from the lemons and then glazed them with a lemon infused glaze. Here is the recipe…

2 1/2 cups cake flour

1 cup sugar

2 1/2 teaspoon baking powder

1 teaspoon salt

1 cup buttermilk

2 teaspoons lemon zest

1 teaspoon vanilla extract

2 eggs slightly beaten

3 tablespoons melted butter

Preheat oven to 400 degrees and spray pan with non-stick cooking spray

In a large mixing bowl sift together the flour, sugar, baking powder and salt. In a separate bowl add buttermilk, vanilla, lemon zest, and eggs. Add wet mixture to the dry mixture and then add the melted butter. Mix just until combined. Fill each doughnut cup 1/2 full and bake accordingly.

I find the best way to fill the pan is to fill a pastery bag with the doughut batter and with a simple round tip gently add your batter to the pan. Better yet, a pancake pen is PERFECT for the job!

large doughnut pan or heart shaped pan 10-12 minutes

mini doughnut pan 4-6 minutes

4 cups confectioners sugar

4 tablespoons Meyer Lemon juice

In a small bowl combine confectioners sugar with lemon juice. Add lemon juice slowly until you reach the desired consistancy. The doughnuts in the pictures had a pretty thick glaze, but if you would like a light glaze add more lemon juice.

Let me know how your doughnut adventures go. Send over some pictures if you make some. I would LOVE to see them!!

Baking

Recipe

Tips for Cake Assembly

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