I wasn't going to post another cake recipe already. But then Deborah brought me a cooking magazine, and Amy had a birthday, and I made this cake, and well, it was delicious. I just have to share. Our favorite Southern cook has got a fabulous Special Collectors edition magazine out, "Paula Deen's Chocolate Celebration." Let me tell you, this is right up my alley. I stand ready to celebrate chocolate at any time. Seriously. You just let me know if you have some chocolate and need help celebrating it. I'm your girl.
When I posted my first cake recipe, one of our retailers, Clawfoot Designs, posted a comment that I thought was really great. Here it is: "Tried the cake recipe and served it to our customers shortly after opening today…needless to say, it went fast! The good news is the cake was delicious and the customers bought most of our stocked items of Tinwoodsman products! Guess it is time to place another order!"
A store that serves homemade cake to customers. I love it. If Alabama weren't so far from Oregon, I would be visiting Clawfoot Designs. Retailers, take note. If you have any baking ability or inclination, you may want to follow Clawfoot's lead. Customers like cake. :)
And shoppers, if the stores you frequent don't have any cake on hand, well, you're just going to have to make this for yourself. It's too good. Moist and light like an angel cake should be. It's not super chocolatey, but that lets the orange shine through. Thanks to this recipe, I discovered that I love orange extract. Who knew? I like a lot of icing, so I made an additional half recipe for my cake.
Here it is served with some orange vanilla ice cream.
Chocolate Orange Angel Food Cake recipe courtesy Paula Deen, "Paula Deen's Chocolate Celebration" Check out her recipe collection at the Food Network site.
12 egg whites at room temperature (Jen's note: eggs are easier to separate when cold. separate the eggs first, then allow to come to room temperature. this makes them beat up fluffier.)
1 tsp. cream of tartar
1/4 tsp. salt
1 c. sugar
1 1/2 tsp. finely grated orange zest
1/4 tsp. orange extract
1 1/4 c. confectioners' sugar
1 c. cake flour
3 Tbsp. Dutch-processed cocoa
Sweet Orange Glaze (recipe follows)
1. Preheat oven to 375 degrees.
2. In a large bowl, beat egg whites, cream of tartar and salt at high speed with an electric mixer until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in orange zest and orange extract.
3. In a small bowl, sift together confectioners' sugar, flour, and cocoa; gradually fold into egg white mixture. Spoon batter into an ungreased 10 inch tube pan. Bake for 30 to 32 minutes or until lightly browned. Invert cake onto the neck of a bottle and cool completely. (Jen's note: cooling upside-down allows an angel food cake to keep it's structure and not deflate.) Gently run a knife around edge of cake to release sides. Remove cake from pan. Drizzle with Sweet Orange Glaze.
Sweet Orange Glaze
1 1/2 c. confectioners' sugar
2 Tbsp. cream cheese, softened
1 Tbsp. milk
1 tsp. orange extract
In a small bowl, combine sugar, cream cheese, milk, and extract. Beat at low speed with an electric mixer until smooth.
viernes, 30 de mayo de 2008
martes, 27 de mayo de 2008
Sneak Peek!
Can I get a drum roll please? Without further ado, let me present some of our up-coming baby products:
Baby Boxes
Top- First Treasure Box with Chick, Middle- First Tooth Box with Dragonfly, Bottom- First Curl Box with Tractor
Baby Bank- "The Cow Jumped Over the Moon"
Aww... Now isn't that just precious?
Clock, Bank, Music Box
Ok, the artistic design of this photograph has the clock in the background, not really in focus. But you can get the idea. It's got images of the cow and the moon again, as well as the dish that ran away with the spoon. Then there's that cute bank again in the middle ground. In the front is the First Lullaby Music Box with Dragonfly.
That's it for now. I hope that's enough to whet your appetite a bit! ;) I will post more photos as we have the products/photography ready. Let me know what you think!
-Jen
Baby Boxes
Top- First Treasure Box with Chick, Middle- First Tooth Box with Dragonfly, Bottom- First Curl Box with Tractor
Baby Bank- "The Cow Jumped Over the Moon"
Aww... Now isn't that just precious?
Clock, Bank, Music Box
Ok, the artistic design of this photograph has the clock in the background, not really in focus. But you can get the idea. It's got images of the cow and the moon again, as well as the dish that ran away with the spoon. Then there's that cute bank again in the middle ground. In the front is the First Lullaby Music Box with Dragonfly.
That's it for now. I hope that's enough to whet your appetite a bit! ;) I will post more photos as we have the products/photography ready. Let me know what you think!
-Jen
viernes, 23 de mayo de 2008
The Classic Birthday Cake!
I love to bake! I'm often bringing a baked treat in here to share at TW, and I've ended up in charge of birthday treats. My latest baked goodie was for Brad's birthday, May 4th. Turns out that Brad is a very traditional kind of guy, when it comes to delicious baked goods anyway. I made sure to ask him ahead of time what he'd like. (No, really, Brad. I'm not saying you're picky. Really.) He said his favorite was yellow cake with chocolate frosting.
You know what? Sometimes simple is great. I chose a recipe from a recent issue of Cook's Illustrated Magazine that promised very fluffy cake and no-fail, simple frosting. It was a big hit! (Brad even said it was the best he'd ever had!)
Fluffy Yellow Cake
2 ½ c. (10 oz.) cake flour
1 ¼ tsp. baking powder
¼ tsp. baking soda
¾ tsp. salt
1 ¾ c. (12.25 oz.) sugar (divided into 1 ½ c. and ¼ c.)
10 Tbsp. (1 ¼ sticks) unsalted butter, melted and cooled slightly
1 c. buttermilk at room temperature
3 Tbsp. vegetable oil
2 tsp. vanilla extract
6 large egg yolks and 3 large egg whites at room temperature
1. Adjust oven rack to middle position and preheat to 350 degrees. Grease and flour two 9” round cake pans, lining the bottoms with parchment paper.
2. Whisk together flour, baking powder, baking soda, salt, and 1 ½ c. sugar in a large bowl.
3. In a 4- cup liquid measuring cup or medium bowl, whisk together melted butter, buttermilk, oil, vanilla, and yolks.
4. In bowl of stand mixer fitted with whisk attachment, beat egg whites at medium-high speed until foamy. With machine running, gradually add remaining ¼ c. sugar; continue to beat until stiff peaks form. (They should hold peaks, but appear moist.) Transfer to bowl and set aside.
5. Add flour mixture to now-empty mixing bowl. Keep using whisk attachment. With mixer running at low speed, gradually pour in butter mixture and mix until almost incorporated, about 15 seconds. Stop mixer and scrape sides of bowl. Beat batter again, until fully incorporated.
6. Using rubber spatula, stir 1/3 of whites into batter to lighten. Gently fold in remaining whites until no streaks remain.
7. Divide batter evenly between prepared cake pans. Lightly tap pans against counter 2 or 3 times to dislodge any air bubbles.
8. Bake until cake layers begin to pull away from sides of pans, and a toothpick inserted into center comes out clean, 20 to 22 minutes. Cool in pans on wire rack for 10 min. Remove cakes and peel off parchment paper. Allow to cool completely on wire rack, about 1 ½ hours.
Chocolate Frosting
You may use milk, semisweet, or bittersweet chocolate for this frosting. I used milk chocolate because that was what Cook's Illustrated recommended for frosting the Yellow Cake above. It was delectable!
20 Tbsp. (2 ½ sticks) unsalted butter, softened
1 c. (4 oz.) confectioners' sugar
¾ c. Dutch-processed cocoa
a pinch of table salt
¾ c. light corn syrup
1 tsp. vanilla extract
8 oz. Chocolate, melted and cooled slightly
In food processor, process butter, sugar, cocoa, and salt until smooth, about 30 seconds, scraping sides of bowl as needed. Add corn syrup and vanilla and process just until combined, 5- 10 seconds.
Enjoy!
P.S. I want to make sure I give credit and thanks to my "blog mentor" Kelli Matthews of Verve Northwest. This is my first venture into the blogosphere, and she has really helped me out with explanations, advice, etc.!
Amy Miller- also of Verve Northwest- set up the awesome template and does beautiful graphic design work for Tin Woodsman.
Thank you Kelli and Amy! :)
You know what? Sometimes simple is great. I chose a recipe from a recent issue of Cook's Illustrated Magazine that promised very fluffy cake and no-fail, simple frosting. It was a big hit! (Brad even said it was the best he'd ever had!)
Fluffy Yellow Cake
2 ½ c. (10 oz.) cake flour
1 ¼ tsp. baking powder
¼ tsp. baking soda
¾ tsp. salt
1 ¾ c. (12.25 oz.) sugar (divided into 1 ½ c. and ¼ c.)
10 Tbsp. (1 ¼ sticks) unsalted butter, melted and cooled slightly
1 c. buttermilk at room temperature
3 Tbsp. vegetable oil
2 tsp. vanilla extract
6 large egg yolks and 3 large egg whites at room temperature
1. Adjust oven rack to middle position and preheat to 350 degrees. Grease and flour two 9” round cake pans, lining the bottoms with parchment paper.
2. Whisk together flour, baking powder, baking soda, salt, and 1 ½ c. sugar in a large bowl.
3. In a 4- cup liquid measuring cup or medium bowl, whisk together melted butter, buttermilk, oil, vanilla, and yolks.
4. In bowl of stand mixer fitted with whisk attachment, beat egg whites at medium-high speed until foamy. With machine running, gradually add remaining ¼ c. sugar; continue to beat until stiff peaks form. (They should hold peaks, but appear moist.) Transfer to bowl and set aside.
5. Add flour mixture to now-empty mixing bowl. Keep using whisk attachment. With mixer running at low speed, gradually pour in butter mixture and mix until almost incorporated, about 15 seconds. Stop mixer and scrape sides of bowl. Beat batter again, until fully incorporated.
6. Using rubber spatula, stir 1/3 of whites into batter to lighten. Gently fold in remaining whites until no streaks remain.
7. Divide batter evenly between prepared cake pans. Lightly tap pans against counter 2 or 3 times to dislodge any air bubbles.
8. Bake until cake layers begin to pull away from sides of pans, and a toothpick inserted into center comes out clean, 20 to 22 minutes. Cool in pans on wire rack for 10 min. Remove cakes and peel off parchment paper. Allow to cool completely on wire rack, about 1 ½ hours.
Chocolate Frosting
You may use milk, semisweet, or bittersweet chocolate for this frosting. I used milk chocolate because that was what Cook's Illustrated recommended for frosting the Yellow Cake above. It was delectable!
20 Tbsp. (2 ½ sticks) unsalted butter, softened
1 c. (4 oz.) confectioners' sugar
¾ c. Dutch-processed cocoa
a pinch of table salt
¾ c. light corn syrup
1 tsp. vanilla extract
8 oz. Chocolate, melted and cooled slightly
In food processor, process butter, sugar, cocoa, and salt until smooth, about 30 seconds, scraping sides of bowl as needed. Add corn syrup and vanilla and process just until combined, 5- 10 seconds.
Enjoy!
P.S. I want to make sure I give credit and thanks to my "blog mentor" Kelli Matthews of Verve Northwest. This is my first venture into the blogosphere, and she has really helped me out with explanations, advice, etc.!
Amy Miller- also of Verve Northwest- set up the awesome template and does beautiful graphic design work for Tin Woodsman.
Thank you Kelli and Amy! :)
martes, 20 de mayo de 2008
welcome!
Welcome to our new blog. I plan to post on a wide variety of things. Please feel free to email me or comment if you have a topic you'd like to suggest. Some of the regular or recurring topics will include recipes, (I love to bake and cook, and we do make measuring spoons and cups, after all!) updates on our Tin Woodsman daycare (a.k.a. “BabyLand”), sneak previews of new products, photos of things happening here, and links to other interesting stuff on the web.
If you're unfamiliar with Tin Woodsman Pewter, please be sure to visit our website here. We design and produce all-American made pewter products for the home. We also have a new sister company, Crosby & Taylor. Here we are:
back row, l-r: Kira, Adam, Mark, Brad. middle row, l-r: Tim, Jen (that's me!), Deborah, Carol, Nancy, Sherry with Oliver. front, l-r: Dan, Matt with Anna.
Please feel free to comment any time! I really want to hear from you. Provide a link to your own website, if you have one. My comment moderation policy so far is really simple. It's just this: Comments are moderated before they appear on the site, and I reserve the right to delete any offensive or abusive comments.
Since the comments are moderated before appearing, there will be a delay between when you submit your comment, and when it appears. I promise to do my best to moderate very quickly.
I will be doing the majority of the posting myself, but there will be guest bloggers. New posts will appear every Tuesday and Friday. Coming sometime soon: Posts on "what is pewter?" (vs. things like Mexican pewter), baby photos, our new Baby Collection, Crosby & Taylor, a dinner based on Paula Deen recipes, and more. Please check back!
-Jen Rooseboom
P.S. For fun, here are a couple more photos. These are from a recent company trip to a local winery. King Estate- check it out if you're ever in Oregon. It's beautiful, and the wines are great!
If you're unfamiliar with Tin Woodsman Pewter, please be sure to visit our website here. We design and produce all-American made pewter products for the home. We also have a new sister company, Crosby & Taylor. Here we are:
back row, l-r: Kira, Adam, Mark, Brad. middle row, l-r: Tim, Jen (that's me!), Deborah, Carol, Nancy, Sherry with Oliver. front, l-r: Dan, Matt with Anna.
Please feel free to comment any time! I really want to hear from you. Provide a link to your own website, if you have one. My comment moderation policy so far is really simple. It's just this: Comments are moderated before they appear on the site, and I reserve the right to delete any offensive or abusive comments.
Since the comments are moderated before appearing, there will be a delay between when you submit your comment, and when it appears. I promise to do my best to moderate very quickly.
I will be doing the majority of the posting myself, but there will be guest bloggers. New posts will appear every Tuesday and Friday. Coming sometime soon: Posts on "what is pewter?" (vs. things like Mexican pewter), baby photos, our new Baby Collection, Crosby & Taylor, a dinner based on Paula Deen recipes, and more. Please check back!
-Jen Rooseboom
P.S. For fun, here are a couple more photos. These are from a recent company trip to a local winery. King Estate- check it out if you're ever in Oregon. It's beautiful, and the wines are great!
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