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Red Velvet Cake: For the Birthday Boy

Red Velvet Cake

Oh my gosh, C turned 19 and we had a birthday party for him. He wanted a Red Velvet Birthday Cake and I tried to get one ordered for him so he could have something he wanted.

 

The local grocery store does not make that kind of cake. I had to improvise so I made the cake from scratch.

It took me all day to make.  Okay, maybe not all day.
I was trying to make dinner and make the cake at the same time. So it felt like all day.

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What's so special about a Red Velvet Birthday Cake

The flavor and a whole lot of red food coloring.

What makes Red Velvet have its unique flavor?

Red Velvets unique flavor comes by less mild cocoa, also a reaction from the cocoa, vinegar, and buttermilk does give its unique a red tint.  

The girls wanted to decorate the cake. I think they did an awesome job.

I've heard that it is hard to make a red velvet cake but I didn't think so. I think what the reason why it might be hard is that you have to use a few dishes and separate some of the ingredients.

You do not put all the ingredients in the same bowl at the same time.

Let's just say my kitchen was a disaster area but it was worth it to get that cake made for my sons birthday.

Sift together the cake flour and salt.

In a separate bowl stir together the buttermilk, vanilla, baking soda, and eggs

In a separate small bowl, mix together cocoa and red food coloring.

This recipe calls for 1 1/2 fluid ounces. I only put in about 8 drops that is why it was not very liquidy enough to stir. 

Red food coloring is supposedly edible and safe but in research, it has been found to increase hyperactivity in some children.

Cream together the shortening and sugar until fluffy. Alternate adding the flour mixture and the buttermilk/egg mixture until all combined.

Pour in the red mixture and beat until combined.

I Poured the batter in a casserole glass dish and used a knife to even out the surfaces.

Bake until done. Finally, it seemed forever to get to this point.

This Red Velvet Birthday Cake was moist and delicious to eat

Ingredients

Sheet cake:

Nonstick baking spray

2 1/2 cups cake flour

1 teaspoon salt

1 cup buttermilk

1 teaspoon vanilla extract

1 teaspoon baking soda

2 whole eggs

1 1/2 teaspoons vinegar

1 1/2 teaspoons cocoa powder

1 1/2 fluid ounces red food coloring

1 cup shortening

1 3/4 cup granulated sugar

Frosting:

1 cup whole milk

5 tablespoons all-purpose flour

1 teaspoon vanilla extract

2 sticks of unsalted butter

1 cup granulated sugar

optional: raspberries 

To recap 

  1.  Preheat oven to 350 degrees F.   Spray a large sheet pan with nonstick baking spray.
  2.   Sift together the cake flour and salt. set aside.  In a separate bowl, stir together the buttermilk, vanilla, baking soda and eggs.  Add the vinegar and stir.  Set aside.
  3.   In a separate small bowl, mix together the cocoa and red food coloring. Set aside.  Cream together the shortening and sugar until fluffy.   Alternate adding the flour mixture and the buttermilk/egg mixture until combined.  Pour in the red mixture and beat until combined
  4.  Pour the batter into the cake pan.  Bake for 20 minutes.
  5. Remove the pan from the oven and allow the cake to cool in the pan for 20 minutes.
  6. Place a large cutting board on top of the cake pan, then invert the cake, allowing it to turn out onto the cutting board.  Allow the cake to cool completely before icing.

Frosting

  1. Combine the milk and flour in a saucepan over medium heat and whisk constantly until thick.  Remove from the heat and let cool.  Add vanilla once cooled.
  2. In a bowl cream the butter and sugar until light and fluffy.  Add the cooled milk mixture and beat very well.  It may look separated, which means you have to keep beating until fully combined. 
  3. Ice the cake and top with raspberries.

In conclusion, I would definitely double the icing especially if you are going to ice the sides of the cake.  

What would you do differently with this cake?

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Never cleaning your microwave is hazardous to your health

microwave
microwave

Never cleaning out your microwave can cause risks to your health.  Cross-contamination of your food can lead to deadly viruses.

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There are many risks of not wiping out your microwave on a daily basis.

  1. Lurking hidden nasty bugs just waiting to contaminate your next meal.
  2. Spilled food can be a fire hazard during your next cooking session
  3. Particles from weeks before can dislodge as steam softens the old food and can cause it to drop and contaminate the new food.
  4. And don’t forget the embarrassment of when guests use your microwave.

A microwave that said easy-to-clean surface coating. This makes clean up so much easier with that coating on the inside. Maybe in the future, there will be a button on the microwave that all you have to do is push it and it will clean by itself. You know like the button that you can push on the oven and it does self-cleaning.

Until that happens here are some ways of cleaning the microwave easier

Put 2 tablespoons of baking soda inside a microwavable bowl with a cup of water in the microwave for 3-5 minute. The steam will make it easier to get the gunk off. Before opening the microwave let it sit for a few minutes and then use a hot pad to take the bowel out. Now let’s get started with a little bit of elbow grease and 5 minutes later a sparkling clean microwave.

  • Put the glass plate and rack in the sink to soak with hot soapy water
  • Wipe out all the crumbs
  • Sprinkle a little of the baking soda inside the microwave
  • Rinse out your rag
  • Dry surfaces with a paper towel
  • Wash and reinstall removable pieces

There are always ways to keep your microwave looking like this such as putting a paper towel over the bowl or plate that you are cooking. This keeps the microwave a lot cleaner or you can buy a microwave cover plate.  That makes it worth it so you don’t have to clean the microwave as much.

DIY Cleaner

2 Tablespoons of baking soda

1 cup water

Microwaveable bowl

Do you know of any other DIY Cleaners for the microwave?

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Plain Cheesy Chicken Enchiladas

chicken enchiladas

Plain Cheesy Chicken Enchiladas is one of my favorite Recipes. I call these plain Enchiladas because I am a very picky eater. You can always make these however you want, with different toppings and salsa

Plain Cheesy Chicken Enchiladas is the easiest meal to make. This recipe takes about an hour to make. It took me two hours and that is only because I think I cooked the chicken too long. I must really like my chicken dry.

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dry chicken

I first put the chicken in the oven to bake. Then waited for the chicken to be done. I did not time the chicken and maybe I should have. Letting the chicken cool down for a few minutes makes it so you don’t burn your fingers when you start shredding the chicken with your hands.

You could always use a knife or anything else that you can think of to shred the chicken. Add the chicken to the tortillas.

 

Next comes the Enchilada sauce. I like mild but you can buy any kind of enchilada sauce. I opened the can and spilled a little bit on each section of chicken. A little bit of cheese goes on top of the chicken and the sauce. Now its time to try to fold the soft tortillas.

Is there a right or a wrong way of folding them? Probably.

enchiladas

After folding all the tortilla shells I poured the rest of the enchilada sauce on all the tortillas. You will want to pour it on every single space. If you don’t, then the tortilla will be hard after baking and you want them to be soft. They taste way better with the tortilla soft.

Cheese comes next and I put it on every square inch of the tortilla as well.

Cheesy chicken enchiladas

Put the casserole dish in the oven on 350 degrees until warm and the cheese is melted approximately

15 minutes

Recipe for Plain Cheesy Chicken Enchiladas

2-3 pound Skinless Boneless Chicken Breast

28 oz. Value Size Old El Paso Red Enchilada Sauce

2 cups Shredded Cheddar Jack Cheese—You can add more or less depends on how cheesy you want it.

10 enchilada tortilla shells

In conclusion, this recipe does not have any toppings or sour cream but you can put any toppings you want on it.

Extra toppings

olives

sour cream

salsa

What other suggestions do you have to add to this recipe?

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Hot Chili Frito Casserole

Cheesy Chili

Hot Chili Frito Casserole is a great easy meal when you are short on time and really don’t want to spend time cooking. A good meal for the family. Only three ingredients

I hadn’t made this casserole in the oven before. Usually, I make it with one can of chili in a bowl with the chips and cheese and microwave. That is a fast way to make this and also if it is for one person.

Depending on how big your family is you can always add more chili or chips. I only made one layer of this but if you wanted to you could make two layers.

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Fritos

The first step is layering the bottom of the casserole dish with Frito’s. I used the whole Frito bag. You can use more or less it really is up to you.

Chili

I used 2 cans of Hormel Chili to use for the second layer. Spreading flat on top of the Fritos.

Cheesy Chili

The next layer and the best part of the whole casserole is the cheese. I used packaged shredded cheese

Next is putting the casserole dish in the oven on 350 degrees for 15 minutes. When I tasted this it was barely warm and I really like my chili hot so next time I may add the cheese after I’ cook the chili for the 15 minutes. Then put the layer of cheese until it melts or until hot.

This is the last of this yummy food. I forgot to show a picture of it when it was done. We were hungry and it smelled so good. You can also have a side salad and biscuits to go with this great casserole.

  • 2 cans Nalley Chili
  • Frito
  • Shredded cheese

Put in oven on 350 degrees for 15 minutes.

Drop me a line if you have any ideas on how to make this even better

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