Recipes - 2/44 - The Idea Room

Angel Food Cake Recipe

I am getting ready to head out to the Snap Creativity Conference that I have been involved with and will be speaking at this weekend. I am really excited! It is always nice to connect with others who have similar interests!

I came across the pictures of this Angel Food Cake Recipe that I made all the way back in December for a party we went too. I can’t believe I never blogged about it or shared the recipe with all of you. So, in my craziness, I thought it would be the perfect time to finally share it with you!

We have made this recipe several times and we always LOVE it. You don’t have to have a Angel Food Cake Pan to make it either. We always make it in a bread loaf pan and it turns out pretty tasty.

Since it was the middle of December, fresh fruit was scarce and expensive so we went with and old standby…frozen raspberries. To me it tastes just as good as fresh strawberries.

Angel Food Cake Recipe

Ingredients

1 3/4 cups sugar
1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites
1/3 cup warm water
1 teaspoon almond extract
1 1/2 teaspoons cream of tartar

Instructions

Preheat oven to 350 degrees F.
In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.
In a large bowl, whisk egg whites, water, extract, and cream of tartar for 2 minutes.
Pour ingredients into a larger mixer and slowly sift the reserved sugar, beating continuously at medium speed.
Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
Carefully spoon mixture into an ungreased pan.
Bake for 25-35 minutes (depending on the pan you used) before checking for done-ness with a toothpick. The toothpick should come out dry.
Cool upside down on cooling rack for at least an hour before removing from pan.

http://www.theidearoom.net/2013/04/angel-food-cake-recipe.html

April 15, 2013 · Filed under: Recipes Tagged with

Easter Candy Bark

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Easter is right around the corner and I have a quick and easy Easter treat that you can make in minutes and makes a great addition to your festive Easter food. Chocolate Bark is so easy to make and tastes so good. I have shared a few other Chocolate Bark candy ideas over the years. If you have been following along for a while you might remember some of them: Peppermint Bark, Candy Corn Bark, and Oreo Bark.

The thing I love about Bark Candy is that is looks a lot fancier than it really is to make. And they make a great and easy gift that most people might enjoy receiving. I simply melted some white chocolate. I love to use Ghiradelli white chocolate. Just melt it in a microwaveable bowl on 20 second intervals so you do not burn it, and stir between each cycle.

Then simply pour your melted chocolate onto a cookie sheet or jelly roll pan covered with wax or parchment paper. Sprinkle your Easter candy over the melted chocolate and let it cool and harden. Break into small pieces and then package up and give it away!

Or serve it as part of your Easter Dessert table. Either way…you will love how festive, fun and easy this Easter food is to make. Have you ever made a bark candy?

March 26, 2013 · Filed under: Easter, Gifts, Recipes Tagged with DIY Easter candy, DIY Easter gift, Easter, Easter crafts, Easter Treats

Mint Chocolate Chip Pancakes

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St. Patrick’s Day is right around the corner. And while we don’t celebrate this holiday as much as we do the other holidays in our home, I still like to do something a little different so the day does not feel like every other day. In my home growing up, my mom always made us a green breakfast and I find myself inclined to do the same for my children.

But instead of just coloring the same old pancakes green, I thought we would give Mint Chocolate Chip pancakes a try. And of course I used my family as my taste testers. They were a hit for all…and if you have kids, you know that is saying something!

We modified a Buttermilk Pancake recipe and added some mint flavoring. The first batch came out a little TOO minty, but the second try we seem to have gotten the right mix. I am hoping to figure out how to make these gluten and dairy free for me and have been doing some research on alternative ingredients!

Mint Chocolate Chip Pancakes

about 12 pancakes

Mint Chocolate Chip Pancakes

Ingredients

1 1/3 cup flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons butter, melted
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure mint extract
3 to 4 drops green food coloring (optional)
3/4 cup mini semisweet chocolate chips, with a few for garnishing

Instructions

Mix together flour, sugar, baking powder, baking soda, and salt into a bowl.
Whisk together buttermilk, egg, butter, extracts, and food coloring (if using) in a small bowl. Add to dry ingredients and stir until mixed well. Stir in chocolate chips.
Heat a large skillet over medium heat. Pour about 14 cup of pancake batter onto skillet for each pancake.. Cook for 1 to 2 minutes, until bottom is golden brown and edges begin to bubble, then carefully flip and cook on the other side for 1 to 2 more minutes.

http://www.theidearoom.net/2013/03/mint-chocolate-chip-pancakes.html

I think these will be our new St. Patrick’s Day tradition. The sure did disappear fast enough the first time. You can even make them ahead and then pop them into the toaster or microwave to heat them up if you are short of time on the morning of St. Patrick’s Day….or any day for that matter. You could also whip some of these up and serve them as a dessert by adding a scoop of vanilla icecream and covering with some creamy hot fudge!