The Register-Herald, Beckley, West Virginia

Life!

March 6, 2013

Eat your greens

Delights for dessert lovers

(Continued)

 



Green Ombre Cake

A showstopper for St. Patrick’s Day celebrations — a layer cake in multiple hues of green inspired by fashion’s color fade craze.

Makes 12 servings.

Prep Time: 30 minutes

Cook Time: 35 minutes

1 package (15 1/4 to 16 1/2 ounces) white cake mix

2 teaspoons McCormick® Pure Vanilla Extract

McCormick® Green Food Color

Frosting:

1 cup (2 sticks) butter, softened

2 teaspoons McCormick® Pure Vanilla Extract

1 package (16 ounces) confectioners' sugar

2 tablespoons milk

1. Prepare cake mix as directed on package, using whole eggs. Stir in vanilla. Divide batter evenly into 3 bowls. Stir 50 drops (about 1/2 teaspoon) food color into one of the bowls, tinting batter dark green. Stir 15 drops food color into another of the bowls, tinting batter medium green. Stir 2 drops food color into last of the bowls, tinting batter light green.     2. Pour each bowl of batter into a greased and floured 8-inch round cake pan.

3. Bake as directed on package. Cool cakes on wire rack.

4. For the Frosting, beat butter and vanilla in large bowl until light and fluffy. Gradually add confectioners’ sugar, beating well after each addition and scraping sides and bottom of bowl frequently. Add milk; beat until light and fluffy. Place dark green cake layer on serving plate. Spread with 1/3 cup of frosting. Top with medium green cake layer. Spread with 1/3 cup of frosting. Top with light green cake layer. Frost top and sides of cake with remaining frosting.

Test Kitchen Tip: For easier measurement, 1/4 teaspoon Food Color = 20 to 25 drops

per serving

Calories: 497

Fat: 25 g

Carbohydrates: 66 g

Cholesterol: 87 mg

Sodium: 450 mg

Fiber: 1 g

Protein: 2 g

 



Luck o’ the Irish Cake Pops

Give the cake pop trend some St. Patrick’s Day spirit with green food color and decorate with shamrock sprinkles for a festive dessert, inside and out.

Makes 4 dozen or 24 (2 cake pop) servings).

Prep Time: 45 minutes

Cook Time: 35 minutes

1 package (2-layer size) yellow cake mix

2 teaspoons McCormick® Green Food Color

3/4 cup marshmallow creme

1 bag (14 ounces) white confectionary coating wafers, such as Wilton® White Candy Melts®

Lollipop sticks

Green sprinkles (optional)

1. Prepare cake mix as directed on package, adding food color. Bake as directed on package for 13x9-inch baking pan. Cool completely on wire rack.

2. Crumble cake into large bowl. Add marshmallow creme; mix until well blended. Shape into 1-inch balls. Refrigerate 2 hours.

3. Melt coating wafers as directed on package. For each Cake Pop, dip 1/2 inch of lollipop stick into melted coating. Insert dipped end of lollipop stick halfway into cake ball. Let stand until coating is set. Dip each cake pop into melted coating. Shake gently to remove excess coating. Sprinkle or roll cake pops in green sprinkles, if desired. Place cake pops in Styrofoam blocks. Let stand until coating is set.

Test Kitchen Tips:

n Confectionary coating, also known as almond bark, is used for candy making and coating. It is packaged in wafer form and is available in a variety of colors and flavors, including milk and dark chocolate. It is found in the cake decorating aisle of craft and party stores.

n Substitute 1/2 cup canned vanilla frosting for the marshmallow creme.

n If styrofoam blocks are not available, use upside-down foam egg cartons or a cardboard box to hold the cake pops.

per serving

Calories: 226

Fat: 10 g

Carbohydrates: 32 g

Cholesterol: 23 mg

Sodium: 176 mg

Fiber: 0 g

Protein: 2 g

Text Only
Life!
  • Leave a good legacy, and respect others’

    The death this week of the Rev. Jerry Falwell led to a network and cable blitz of commentaries on his life. We’ve been bombarded with a flurry of eulogies, criticisms, apathetic shrugs and lots of news footage regarding Falwell’s faith and foibles.

     

    July 26, 2014

  • 072314 Life CrossFit 4.jpg Crossfit Nation: Working out the WOD way

    Just as fashion trends come and go, so do fitness fads, and Cyndie Chinn had tried them all.

    July 23, 2014 3 Photos

  • downsize 1 Living large in smaller spaces

    How is it possible that as your nest gets emptier, your garage gets fuller? Living off the grid sounds tantalizing — the extreme version of paring down. But are you ready for solar panels and growing your own groceries or would a smaller home do the trick?

    July 20, 2014 3 Photos

  • Relishing the faith of little children

    July 19, 2014

  • Guns 1 ‘Guns’ for Life

    With the latest World Health Organization figures showing global life expectancy increasing from 64 years in 1990 to 70 years in 2011, staying healthy enough to add quality to the quantity of life is an important consideration.

    July 16, 2014 3 Photos

  • coconut 4 Crack open the power of the coconut

    Now let’s get this straight …
      We know about Parrotheads. And Cheeseheads. But when did Coconut Heads become cool?
    Move over, argan — you are so last season. Another exotic oil is taking lead role in everything from shampoo to weight-loss supplements. That cast-iron skillet seasoning, stretch-mark banishing essence of the hour is — coconut oil.

    July 13, 2014 2 Photos

  • Free summer serenade concert to be held

    Aurora Celtic, sponsored by Ivy & Stone, presents the free Summer Serenade concert Saturday at 6 p.m. on the Brown House lawn in Summersville.

    July 13, 2014

  • WVU Extension: Healthy summer eating tips for all occasions

    Summer and early fall are the times of year for family reunions, potluck picnics, pool parties and various other celebrations where we like to share food.

    July 13, 2014

  • new BAF fund Endowment still helping students attend college

    The “Beckley College, College of West Virginia, Mountain State University and University of Charleston-Beckley Alumni Association Fund” has the distinction of having the longest name of any of the 400 permanent endowments managed by the Beckley Area Foundation.

    July 13, 2014 1 Photo

  • My faith is an anchor to hold on to

    July 12, 2014