Paula Deen's Lemon Cake

You can find the original recipe here.  I only changed the frosting, to a cream cheese frosting.  This cake is delicious!  The cake part is a lot like a pound cake.  It's very dense so be careful not to over bake or it will be very dry!

Paula's Lemon Cake
Ingredients
Cake:
1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract
Lemon wedge, for garnish
Mint sprig, for garnish

Filling:
8 egg yolks
1 1/2 cups sugar
1/4 cup (1/2 stick) butter
3 lemons, zest grated and juiced
Directions
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.

To make the cake: Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter, then dropping flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until golden brown. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely.

To make the filling: Place the ingredients in the double boiler over boiling water. Don't let top pan touch the water. Cook and stir until mixture begins to gel or thicken. Remove from heat and allow to cool.

To assemble, add 1 tablespoon of filling to the cake pedestal. Run hands along the side of the cake to remove excess crumbs. Place the cake layers on the pedestal, spreading filling between the layers and on top. Spread the sides and top of the cake with the remaining filling. Frost top and sides of cake with frosting. Garnish with a lemon wedge and a sprig of mint

Cream Cheese Frosting

Another recipe from Divascancook.com.  I used this on both the red velvet and lemon cakes. 

Note, the texture of this frosting is interesting.  I think it either needs more powdered sugar or less milk.  

Easy, Creamy, Fluffy Homemade Cream Cheese Frosting

Prep time: 5 mins

Total time: 5 mins

Serves: Frost 3 layer cake

Ingredients

• 2 (8 oz) packs cream cheese, softened
• ¼ cup milk, made need more (I would start with 1/8 a cup)
• 1 stick butter, softened
• 2 teaspoon vanilla extract
• 4 cups powdered sugar

Instructions

1. Add softened cream cheese into large bowl.
2. Pour in milk, butter and vanilla extract.
3. Mix until well combined.
4. Pour in half of the powdered sugar.
5. Mix until combined.
6. Add the remaining powdered sugar.
7. Mix until smooth and fluffy.
8. Use a spatula to scrape down the side of the bowl if needed.

Read Morehttp://divascancook.com/2011/04/easy-creamy-fluffy-homemade-cream-cheese-frosting.html

Red Velvet Cake

This cake really is delicious!  The original recipe can be found here.  The only change I suggest is using parchment/wax paper on the bottom of the pans instead of greasing/flouring them.  I had a terrible time getting the cakes out of the pan and I followed her instructions precisely.  I also recommend freezing the cakes before doing any cutting or frosting.  They are so moist that they tend to fall apart.  The texture on this cake is incredible.  I will definitely be baking this one again!

Frost with cream cheese frosting!

The BEST Red Velvet Cake Recipe. Easy. Moist. Homemade

Author: Divas Can Cook – Monique

Recipe type: Dessert

Prep time: 15 mins

Cook time: 35 mins

Total time: 50 mins

Serves: 12

This is the best red velvet cake I’ve ever had! Super moist with the perfect, classic red velvet taste. Everybody that I make this for loves it!! Hopefully you will too!

Ingredients

• 2 cups all purpose flour
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder
• 1 teaspoon of salt
• 2 Tablespoon of unsweetened, cocoa powder
• 2 cups sugar
• 1 cup vegetable oil
• 2 eggs
• 1 cup buttermilk
• 2 teaspoon of vanilla extract
• 1-2 oz. red food coloring (err on the side of more.  My batter looked red but cooked brown)
• 1 teaspoon of white distilled vinegar
• ½ cup of prepared plain hot coffee (don’t skip this ingredient)

Instructions

1. Preheat oven to 325.
2. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
3. In a large bowl, combine the sugar and vegetable oil.
4. Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
5. Stir in the coffee and white vinegar.
6. Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
7. Generously grease and flour two round cake pans with crisco and flour.
8. Pour the batter evenly into each pan.
9. Bake in the middle rack for 30-40 minutes, or until a toothpick comes out clean. Do not over bake as cake will continue to cook as it cools.
10. Let cool on a cooling rack until the pan are warm to the touch.
11. Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
12. Remove the cakes from the pan and let them cool.
13. Frost the cake with cream cheese frosting when the cakes have cooled completely.

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This recipe came from Divas Can Cook which is
Old School Cooking For The Modern Woman.
Make sure you go check out the website for more great recipes.

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Read Morehttp://divascancook.com/2009/11/the-best-red-velvet-cake-recipe-easy-homemade-moist-with-southern-flair.html

thai peanut noodles

-1 lb chicken breast, cooked and shredded (I actually just cut mine up in bit-sized pieces and drop it in the water with the noodles, once the noodles are about half-way done)

-½ cup smooth peanut butter

-2 tbsp soy sauce

-2 tsp garlic, minced

-1 ½ tsp chile-garlic sauce (more to increase spiciness) 

-1 tsp ginger, minced

-8 oz whole wheat spaghetti

-fresh vegetables (I used about 2 cups: broccoli, carrots, asparagus, squash, etc)

Directions:

Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl. Cook pasta in boiling water and add vegetables, to cook until tender. Reserve 1 cup of pasta water and add to peanut butter mixture. Combine all ingredients. Serve warm or chilled.

*this could be made gluten free by substituting spaghetti for rice noodles and using gluten-free soy sauce