Crumb Cake with a side of ‘Go to Mehico’

 

Your royal Princess has arrived. With crumb cake.Goooood crumb cake. t’s quick fast and it’s soooooooooo buttery and delish. And you know Princess loves her butter. Oil stains on a dress? No problem.

 

So, this week and a half has been hectic. We were stuck in a hotel with NO internet. In this day and age, seriously?!!! I called the reception to see if they could try and fix it and the man on the line just screamed ‘ No interenty,No internety.’ I,being an adventurous princess decided to go downstairs and ask again.

 

  The man at the reception had not shaved in days and reeked of tequila. Naturally, he was holding a bottle of it in his hands. As I walked by he chanted ‘Go to Mehico!’ ‘Internet is in Mehico! Go to Mehico,Go!’ and I just shallowed my Princess Pride and took my elevator ride back upstairs to go and write an angry  review on TripAdvisor.

 

Crumb Cake……. the hotel at least did one thing right. Crumb Cake.So, I tried to recreate it. And it’s 30 times better.

 

  This is a really moist,buttery cake. With a texture kick. The crunch on top and with all my recipes it is uber uber easy to make! Enjoy folks!

 

New York Style Crumb Cake

 

from Baked Bree

 

Ingredients

 

  • 2 Tablespoons canola oil
  • 4 cups flour
  • 1/2 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup milk
  • 2 teaspoons vanilla
  • 1 cup packed brown sugar
  • 1 1/2 teaspoons cinnamon
  • 2 sticks butter, melted and cooled
  • confectioners’ sugar

 

Instructions

 

  1. Whisk together 1 1/2 cups flour, sugar, baking powder and salt. Set aside.
  2. Whisk together the egg, milk, oil and vanilla. Mix together until the batter comes together.
  3. Spray a 9×13 pan with cooking spray. Spread the batter evenly and set aside.
  4. Add the remaining 2 1/2 cups flour, brown sugar, and cinnamon to a bowl.
  5. Add the butter and mix until it forms large crumbs.
  6. Sprinkle the crumbs evenly over the batter.
  7. Bake in a 325 degree oven for 20 minutes or until a toothpick comes out clean. Rotate the pan at least once during baking.
  8. It is going to be torture. Your kitchen is going to smell like vanilla, cinnamon, and sugar. But you need to wait a little while before you devour this crumb cake. When the cake has cooled, dust confectioners’ sugar on top.

 

 

 

 

 

Now, let’s  talk about something serious. Africa needs help. And a lot of it. Each of us has a moral duty to help those less fortunate. When I saw this petition on Change.Org I was shocked. Babies riding on Motorcycles? That’s horrifying. And the Government doesn’t want to stop it. They will only stop it if outside forces (media) are brought in. Millions of children die from either falling off the high speed machines or from the diseases riding with out an helmet can cause. Please visit this site and sign this petition, this girl needs our help, Africa needs our help.If you truly care about children’s safety sign this petition : http://www.change.org/petitions/road-safety-commision-of-oyo-state-babies-and-small-children-riding-on-okadas-mopeds-vespas-motorcycles?share_id=YipEwMmWyF

 

On a lighter note, there’s more to great food come soon(this week!) and my commenting giveaway is still open!

 

And don’t forget to like us on Facebook and follow this blog via email! Twitter coming soon! Tweet 🙂

 

May all your baking adventures be sugary sweet and majestical,

 

 The Teen Princess of Buttermilk Springs

 

 

 

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Red Velvet Cake and the Man who stole and stole and stole and … you get the point

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Red Velvet Cake, it’s red, it’s hip, it’s tasty. It’s the first cake that your princess made after she needed some relaxation from some weirdos in Buttermilk Springs. A man hired the Princess’ mother had been stealing our royal items. He was meant to be a PA or Personal Assistant. But all he did was steal.I mean stealing isn’t something that is really new or anything different but his type of stealing was more than kleptomaniacy. Trinkets, Toys, Paper Clips, Rotten Food. He stole them and stole them badly. You could see his hands in his pocket, the unexplainable lump in his chest (I mean laptop sized lump), ” I just um I’m wearing a bullet proof vest, people are after me, it’s election season you know.”

    Obviously, since this royal family is not stupid (even though, even somebody who was would probably notice too), we confronted him. We never used even threw out the thought steal or insinuating theft. But , the response was always the same yet different ” Look into my deep brown eyes, I am not a thief am I, just a handsome man, I was an ( insert bogus title here (Olympian , aide to the president, actor) ) and he would run off. We got rid of him, of course and we got our stuff back through his mother. He still claimed that ‘They only look like your stuff, look into my deep brown eyes.’ Uhh, Buttermilk Springs people these days. And this really happened, no joke, no lie . So Red Velvet Cake, right?

It’s the most delicious recipe ever. You could use my Universal Batter on this site, but if you have the time and the patience this is great! It fluffy, moist, chocolaty, and has a slight (but not too much) buttermilk tang. And it’s from Magnolia Bakery, can they do any wrong? It’s also fairly simple to whip up. The best part of the cake ,though is the icing. It’s made with flour and milk. And is heavenly .Forget Cream Cheese, Meringue, or Powdered Sugar. This is Ah-mazing. And Princesses doesn’t lie ( while most of the time…). This is now my go to icing recipe, because it’s not-too sweet, ultra creamy, and taste slightly like the balloons on the grocery store cakes, but waaay better. Cue the Recipe.

Red Velvet Cake Recipe with Creamy Vanilla Frosting

From Magnolia Bakery

Ingredients

3 1/2 cups cake flour (not self-rising)

3/4 cup (1 1/2 sticks) unsalted butter, softened

2 cups sugar

3 large eggs, at room temperature

6 tablespoons red food coloring

3 tablespoons unsweetened cocoa

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons salt

1 1/2 cups buttermilk

1 1/2 teaspoons cider vinegar

1 1/2 teaspoons baking soda

A shake of Cinnamon and Nutmeg

Frosting

6 tablespoons all-purpose flour

             2 cups milk

2 cups (4 sticks) unsalted butter, softened

2 cups sugar

2 teaspoons vanilla extract

A Pinch of Cinnamon and Nutmeg

Method:

Preheat oven to 350°F. Grease and lightly flour three 9- by 2-inch round cake pans, then line the bottoms with waxed paper.

To make the cake: In a small bowl, sift the cake flour and spice and set aside ( this makes it light and airy). In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.

In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

Divide the batter among the prepared pans. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.

 

For the Frosting

In a medium-size saucepan, whisk the flour and spice into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 minutes. It will look like glue. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.

In a large bowl, on the medium high speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy. Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.

Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes (no less and no longer—set a timer!). Use immediately.  I’d eat this icing on anything. Seriously it’s that good. Ice and fill the cakes. Decorate with whatever floats your boat and enjoy!!    And don’t forget to keep the comments coming and thanks a bunch to virginiaplantation and alotonyourplate for being my first two followers, you are awesome!

If you love stories, food and royal fun, follow this blog, you won’t be disappointed. And if you don’t like any of those things …. Follow this blog, too.

 

May all your baking adventures be sugary sweet and majestic,

The Teen Princess of Buttermilk Springs

http://www.sweet-as-sugar-cookies.blogspot.com is a new blog I follow!!! 🙂 check out their saturday sweets!

The Princess is Back!!!

I’m back……………………………….!!!!!!! So, your foodie princess went on a well deserved and sadly unanounced ( even I didn’t know, I left my gumdrop tiara at home!) vacation, But, don’t worry The Teen Princess of Buttermilk Springs is back to fill all your sugary sweet desires!!!! And I promise with my royal decree to post atleast once a week! So, tune in this week for gyros and red velvet cake! And the giveaway is still on, so keep on commenting! Can’t wait to share all my royal adventures with you all!

May all your royal adventures be sugary sweet and yummy,

The Teen Princess of Buttermilk Springs

 

The Royal Commentary and Giveaway

The past few days have been filled with red velvet cakes,gyros,butter cookies and a bunch of other things that I will get to later in the week. But today I want to really reach out to the royal readers of this blog. So far, there are over 500 of you ( yes, the Princess does her stats) and many of you have stumbled upon me many from links and tags.You are all so unique and regal. Some of you are from places as close to home as the U.S and Canada  and others from places as far off as Malaysia and Singapore. If you were looking for a majestic,magical, and unique  food blog you came to the right place. If not, you still came to the right place. (Thanks for coming) But, none of you have commented on the majestic things you saw on this site! Did you like it? Have you tried any recipes? Do you have a royal and intuitive question? The Princess wants to hear from great people,like you. Also, blogging with no comments feels like talking to an empty room.Commenting is a great way to promote your blog,get out your thoughts, and find out great information. And blogging is built on commenting. So to encourage you my royal readers to comment on this site, I will be giving away a free Top Secret Recipes 1 Cookbook  by Todd Wilbur (e-book) or Professional Cake Decorating by Toba Garret to the FIRST reader who comments on this site.I will also be giving books away randomly to any commenter first or not, so keep commenting.These books are timeless and wonderful. The top Secret Recipes will teach you how to make virtually every dish at the chain restaurants, you can put your own unique spin on them. And Toba does a beautiful job teaching  how to decorate some of the most elaborate cakes.

The comment could be on this post or any post on this royal  and majestic site. All comments must be befitting of royalty ( nice) and may not include anything any profanity or rudeness.And the comments cannot be spam, one letters or any other utter nonsense. Make it at least a sentence.The Princess wants to hear from you.The Princess wants to create a community on this site and YOU are the key to doing it. 

May all your magical adventures be yummy and majestic,

The Princess

This entry was posted on August 25, 2012. 2 Comments

Rustic Tomato Chicken Sauce

Imageoma

 

The Princess has been busy. So when Sunday came around I was like what the week is over ( or starting) already! It was like a slap. Because the past few days have been crazy. We had a washer woman ( no washing machines in Buttermilk Springs) who used to work for us come and scream outside our royal gates. Yes, Buttermilk Springs is that type of country. This woman did not exactly work. She came into our house would find a place in the palace to sleep for a few hours and at 5pm would come out with her eyes red from sleep and scream, ” Is it 6:30, yet?”. So Mother Princess had to stop that. The washer woman stood outside our gates for 10 minutes shouting and screaming and abusing us. She screamed and screamed some more until my Mother talked to her ( quite nicely for someone who had just ambushed her) settled whatever she was shouting about and left. And that was my week. Weird,freaky things like that kept happening.Oh, the recipe that’s why you came here well if you’ve read this far your in for a  treat. This tomato sauce was delicious. And quick and simple. I love it over pasta but rice will do. Or maybe bread. And it’s from Martha!  Rustic Tomato Sauce with Chicken

 adapted from Martha Stewart’s Website

 

4 boneless, skinless chicken breast halves, about 1 1/2 pounds

Coarse salt and ground pepper

1 tablespoon olive oil

1 pound mushrooms, trimmed and quartered ( optional)

2 garlic cloves, 1 can (14.5 ounces) stewed tomatoes

1/4 teaspoon dried oregano

Season chicken with salt and pepper. In a large (5-quart) saucepan with a tight-fitting lid, heat oil over medium-high heat; swirl to coat bottom of pan. Cook chicken, turning when it easily releases from the pan, until golden, 4 to 6 minutes. Transfer to a plate and let it rest for a while.  Add mushrooms(if you’re using them) cover, and cook until softened, about 5 minutes. Add garlic, tomatoes, and oregano. Reduce heat to medium-low; cook, covered, until tomatoes have broken down, 10 to 15 minutes.  Return chicken and any accumulated juices to pan; cover, and cook until chicken is opaque throughout, 4 to 6 minutes. Turn chicken to coat with sauce, and serve.  Your house will smell amazing and yes you can dip the bread in this sauce.  

The Princess loves you for reading.  

Keep it yummy!  

French Toast and The Man who didn’t come back

 

 

French Toast: Eggy, bready,buttery,goodness. It’s comfort food at its finest and perfect for sunday. Perfect. This week was funny,sad,and weird all at the same time. Somebody from Princess’ past showed up. No, not in a weird soap opera type way, but in a ‘Uh,this can only happen to me type’ way. A couple of months ago my parents hired a man in desperate need of a job to garden. He lived very far away from Buttermilk Springs and had no money for a car or even transport fare. So, everyday we gave him money for transport. Until, one day I mistakenly forgot to give the man money. And he didn’t come back for a week. So, we decided to give him money for the whole week, instead of just day by day. Efficient. And as my mother handed him his small sum of cash he had a huge smile on his face. And as I closed the door behind him, he did a dance as he skipped out onto the street. And another two weeks, he didn’t come. It turned out that he used the money to go to a bar and buy everybody drinks. He was the town hero. We tried to ensure we gave him money everyday but for one day we didn’t have change. And since we all knew what happened when we gave him ‘too much’ money. We just asked him if he could somehow make it. ‘Come tommorow,maybe?’ was his response. And we didn’t see him again. Until this week. We’ll try to keep change.

So, French Toast. This recipe is everything you would want out of a French Toast recipe. It makes that neat diner taste/buffet taste. It was soooooo good! Try it on a Sunday Morning.

Princess’ French Toast

                            1/4 cup all-purpose flour

  •                     1 cup milk
  •                     1 pinch salt
  •                     3 eggs
  •                     1/2 teaspoon ground cinnamon
  •                      1/2 teaspoon ground nutmeg
  •                     1 teaspoon vanilla extract
  •                     1 tablespoon white sugar
  •                     1 Tablespoon of Maple syrup ( old diner secret)

                              12 thick slices bread

adapted from Allrecipes.com

Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk all the other ingridients until smooth.Heat a buttered griddle over medium heat. Now, here comes a secret to not soggy french toast, Lightly dipped, don’t oversoak the bread. Just a dip will ensure maximum taste and not soggy toast. I mean who wants soggy toast? Anybody? Anybody? Didn’t think so. Cook bread on each side until golden brown and crisp. Serve hot with eggs,syrup, bacon, whatever makes you feel like a princess.

Buttermilk Springs is far away from any good grocery store,bakery,restaurant,fast food place etc. So I have to make everything and I mean everything ( even certain types of bread) from scratch. So stay tuned for some of my favorite things made at home.

Princess knows you love her blog

Keep it yummy,folks.

Yellow and Red Velvet Layer Cake with Strawberry Buttercream Filling

This WEEK has been crazy for your Princess! My duke of an Uncle downloaded over 15,000 megabytes in one week of staying at our house and shorted out our internet for the week.(“Um, I was downloading for the good of my family…..” Plus, my royal chariot got into a mini accident.( I swear I didn’t see that bus stop!)  But that didn’t stop this Princess from baking for the birthday of the month. My Dad’s birthday was wonderful. Full of cheer,joy and smiles. Anything for a royal man. Everything a birthday should be. The cake was another story. Full of stress,cracks,and burning, but in the end I got a hold of my baking skills and the cake turned out beautifully. Yellow and Red Velvet, who knew. But together these flavors melded together with the strawberry filling to make a beautiful and moist cake.It tasted like a chocolate dipped strawberry had an explosion with a vanilla cake. Fluffy,creamy,fruity. YUM!

Yellow and Red Velvet Layer Cake with Strawberry Butter Cream Filling

Feeds 8

 

1 Recipe for the Universal Batter Cake

1 Recipe for vanilla frosting of your choice

Strawberry Jam to taste

Vanilla Frosting to Frost

Whip up the Universal Batter divide it in two bowls and follow instructions for baking. For the strawberry buttercream beat in  about two to three tablespoons of Strawberry Jam to your buttercream. Frost as desired. I like spraying my layers with vanilla mist ( 1 cup water,1/4 cup sugar, 1/2 tablespoon good vanilla) to ensure they hold their moisture.Simple as ABC.

 

 

And Princess promises some delicious recipes this week and a challenge, maybe even a giveaway……….. .

Try making a red and yellow cake layer cake this week with strawberry filling. You won’t be disappointed! 🙂

Have a royal and blessed rest of the weekend!