Breakfast Enchiladas

Oh goodness gracious, what a weekend!  A weekend that was about ten steps away from what I had planned. For more details on that and a little lesson in getting up and brushing yourself off visit the Kitchen Confidential tab above, where I'll be blogging food musings every now and again of the off-the-record variety.

Aside from the things that can't be counted on, like when you stack cake on top of cake on top of cake, there are a few things that can be counted on. Good food tops that list, and boy did J. and I eat well all weekend.

We stuffed ourselves full at Pita Pit on Saturday afternoon, followed by a late dinner that night at Azalea where I ate the most delicious portobello mushroom fries. There was also lunch at Macaroni Grill and lazy Sunday morning breakfast that consisted of these Breakfast Enchiladas with a few too many cups of dark roast Starbucks coffee.

Most of the time my cooking inspiration comes from magazines, blogs, and cookbooks. But the enchiladas were all J.'s idea. When asked what he wanted for breakfast, he said breakfast burritos with eggs and salsa, which I turned into enchiladas with sharp cheddar cheese and avocados. Couples collaboration at its best. Simple, quick, delicious.

Breakfast Enchiladas
(Printable Recipe)

Ingredients
*8 large eggs
*1/3 cup milk
*1/2 tsp. taco seasoning
*1/8 tsp. black pepper
*4 large flour tortillas 
*6 oz. white cheddar cheese, shredded (about 1 1/2 cups)
*3/4 cup jarred salsa
*2 medium avocados, peeled, pitted and chopped

Instructions
*Preheat oven to 350°F. Lightly grease a 12x12-inch casserole dish. Set aside. 
*In a medium bowl, whisk together the eggs, milk, taco seasoning and black pepper. Pour into a nonstick skillet and cook over medium heat, stirring frequently, until eggs are soft-scrambled. Remove from heat.
*Place 1/4 cup of the shredded white cheddar cheese in the center of each of the four tortillas. Evenly divide egg mixture among the four tortillas, placing the eggs atop the cheese. Roll up each tortilla, folding in the sides to prevent the mixture from spilling out, and arrange in the greased baking dish.
*Top enchiladas with remaining 1/2 cup of cheese and the salsa. Bake for 15 minutes, then turn oven to broil and continue to cook for 5 minutes more.
*Remove enchiladas from the oven and top with chopped avocados just before serving.

Happy Cooking!

Madison

Video Tutorial: Marzipan Flowers

Today Espresso and Cream is getting a tech-savy update with the addition of my first video tutorial on how to make marzipan flowers, like the ones pictured on these cupcakes.

I've been planning on doing a series of videos for the site as long as I've been blogging. Planning being the key word. Despite my good intentions, for some reason I've avoided filming any tutorials every time I've considered doing so. I'll blame it on bad hair days. But from now on, heck with bad hair days. The videos will continue to roll out. Bear with me as I learn more about how this whole make-your-own-video stuff works.

Do any of you have suggestions on what you would like to see made in to a video tutorial? If you do, send 'em my way!

Basic Marzipan
(Printable Recipe)

Ingredients
*7 oz. almond paste
*1/2 to 3/4 cup powdered sugar
*1 Tbsp. corn syrup (some readers have said they have found the mixture too sticky. Depending on the type of almond paste you use, the corn syrup might not be necessary. Start without it, then add it in if necessary)
Food coloring (if desired)

Instructions
*In a large bowl, knead all the ingredients together until well combined. Form into desired shapes.
*To store, keep in a zip top bag until ready to use.

Happy Baking!

Madison

Strongbow Hard Cider Cupcakes

Let's get one thing straight: I am not a passionate beer drinker. In fact, I'm not much for alcohol in general, and when J. and I sit down to have a drink, a half glass of anything is enough to satisfy my tastes.

What I am is a Strongbow drinker.

Strongbow, as in the English hard cider, my favorite alcoholic beverage, and pretty much the only drink I ever really have a craving for. It's crisp, and bubbly, and slightly sweet. Just sweet enough, I reasoned, to put it into a cupcake. Playing up the apple notes of this cider, I peppered these cupcakes with a bit of ground cinnamon and apple jelly.

And in case you weren't temped already, I gave you chocolate, too. Apples and chocolate? Heck, why not? I'm already made a cupcake based on something from a beer bottle for goodness sake. The time to be risky, if there ever was one, is now.

I know that questions will come in about how that little flower was made. It's an edible marzipan flower and it's super easy to make. So easy, that I think a tutorial is in order. More details to come! Until then, bake some cupcakes and bide your time.

Strongbow Hard Cider Cupcakes 

(Printable Recipe)

Ingredients

*1 stick butter

*1 cup granulated sugar

*2 large eggs

*1/4 cup apple jelly 

*1 tsp. vanilla extract 

*1/2 tsp. ground cinnamon

*2/3 cup all-purpose flour

*1/2 cup hard cider (such as Strongbow)

*3/4 cup self-rising flour 

*2 sticks butter

*2 cups powdered sugar

*1 tsp. vanilla extract 

*1/2 tsp. ground cinnamon

*1/4 cup cocoa powder

*1 Tbsp. milk, if needed 

*Shaved coconut (optional)

Instructions

*Preheat oven to 350°F. Line 12 muffin cups with cupcake liners. Set aside. 

*With an electric mixer, beat butter until creamy. Add in sugar, then eggs one at a time, and beat until well combined. Add in apple jelly, vanilla, and cinnamon and beat until just combined. 

*Beat in all-purpose flour until just combined. Beat in the hard cider, followed by the self-rising flour. Spoon batter into muffin cups, about half full. Bake for 12 to 15 minutes, until just golden brown and toothpick inserted into the center comes out clean. Remove from the oven and cool completely on wire rack.

*Meanwhile, prepare frosting. Beat butter with an electric mixer until creamy. Add in the powdered sugar, vanilla extract, cinnamon, and cocoa powder. Beat until fluffy, about 1 to 2 minutes. Add in the extra tablespoon of milk, if needed.
*Top cupcakes with icing and shaved coconut, if desired.
*I also topped my cupcakes with homemade sugar flowers. Tutorial to come! :)

Happy Baking!

Madison 

Healthy Eating While Traveling

I don't know about you all but I'm in a bit of a crazy place right now. After a three day trip to Florida for work, I returned to Des Moines, only to turn around and head out to Illinois for a weekend at J.'s apartment. The weekend was lovely and relaxing. I didn't think about work or the number of things on my to-do list, but now I have six bags of flour, ten bags of powdered sugar, and five bags of sugar in my car that need to be brought upstairs and a cake baking in the oven at 10:45 on a Sunday night. Cake for a wedding this weekend. Cake, cake, and more cake. I'll let you know when I see the end of the cake-baking tunnel.

With that said let's talk strategies for healthy eating while traveling, shall we?

Most of the time I feel pretty darn good about the food choices I make while in the air or on the road, but there are other times nothing short of dismal. You know those trips where you never get hungry because you just keep eating? Ugh. I absolutely hate that feeling, so I've made it a point to try and avoid it at all costs.

And while traveling this past week I was reminded of how easy it's become to make healthy choices. Here are a few of my favorite tips, places, and choices for eating on the go.

Breakfast I can't stress enough how important it is to eat a healthy, balanced breakfast every day. It sets the tone for your eating choices throughout the rest of the day and gets your metabolism started from the get go. Breakfast is probably the easiest meal to eat while traveling, too. My go-to travel breakfast joint is Starbucks. Avoid the high-calorie drinks and breakfast pastries and stick with a tall skim or soy milk Misto (part coffee, part steamed milk) and an oatmeal with dried fruit and nuts. 

Lunch This past weekend, Starbucks came to the rescue for me, too. I picked up one of their veggie/pita/hummus plates, which clocks in at around 280 calories, and paired it with an iced skim latte. Starbucks aside, magazine stands and convenient stores are a great place to pick up a healthy lunch. Most carry some type of protein bar, but choose wisely to avoid consuming a candy bar in disguise. Out of those that are readily available, my faves are Cliff and Luna bars. Pair them with a piece of fruit or a V8 vegetable juice and a water and you have a fulfilling, complete lunch.

Dinner Sometimes dinner should be a guilt-free indulgence, but multiple days of travel-induced indulgence can leave to a bit of food regret later on. To avoid over-eating, start with a light, broth-based soup or a salad with the dressing on the side. And when it comes time to order your entree, load up on the veggies (ask for the butter on the side) first, then add in a small serving of grilled fish or chicken breast and a carbohydrate like black beans or brown rice. And if sweet potatoes are on the menu I order one with butter on the side and load it up with broccoli for a filling, fiber-rich meal.

Think Ahead More often than not, travel is unpredictable. Options are sparse in many small airports, and convenient stores choices are unpredictable at best. To avoid cravings and unhealthy food choices when blood sugar levels start to plummet, take a stash of options with you in your purse or suitcase. Lara Bars are one of my favorite healthy choices for travel. Or, take along a few servings worth of almonds and dried fruit.

Be back soon with more cake-craziness updates and a lot more tasty food. Until then, I'm off to catch some shut-eye because heaven knows I'm going to need it this week!

Happy Cooking!

Madison  

Candied Almonds

Greetings from Florida! No, I'm not posting from a beach. In fact, I'm posting from a hotel room while preparing for a full day of work tomorrow. But not to worry, I took a few photos before I left this morning of a recipe I've been dying to share with you all.

Although I hope there are plenty of other good reasons why J. enjoys dating me, I think there is one thing that definitely tops the 'cool' list. When we first started dating, the concept that he could pick out a food he enjoys and ask me if I can figure out how to make it. Some of the items on this list?

*Texas Roadhouse Rolls with Cinnamon Butter

*Homemade Salted Nut Rolls

*Candied Almonds

*Green Goddess Salad Dressing

You can best believe you will see all these recipes on the pages of Espresso and Cream eventually, but today we are here to talk candied almonds. When J. traveled to Europe in January to study WWII history, he ate a lot of really awesome food. Awesome food like candied almonds sold on the street, sold in paper cones, just begging to be consumed.

Turns out, they are super easy to make, too! Give them a try, the recipe only requires four ingredients and has one step in the instructions. Doesn't get much easier than that! Now if you'll excuse me, I'm off to get some shut eye before my busy day! 

Candied Almonds
Courtesy of All Recipes 

Ingredients
*1/2 cup water
*1 cup sugar
*1 Tbsp. ground cinnamon
*2 cups whole almonds

Instructions
1. Combine the water, sugar, and cinnamon in a saucepan over medium heat; bring to a boil; add the almonds. Cook and stir the mixture until the liquid evaporates and leaves a syrup-like coating on the almonds. Pour the almonds onto a baking sheet lined with waxed paper. Separate almonds using forks. Allow to cool about 15 minutes. 
*Note: Make sure all the liquid completely evaporates. It will start to be slightly grainy and sand-like in texture and stick to the almonds when all the liquid is evaporated. 

Happy Cooking!


Madison

Southwestern Sweet Potato Veggie Burgers

Wow, thank you all so much for making the one-year anniversary of Espresso and Cream better than I could have imagined. I loved hearing about your favorite desserts and gaining a little insight into who you all are. Day to day I think about what recipes I want to share with the readers on this site without really knowing who those readers really are. Every time you post, comment, or e-mail it gives me a little bit better picture of you all, the readers who make this site so worth pouring my time, energy, and heart into.

With that said, there's a giveaway to get to. And the winner is... Heather (13th posting) whose favorite dessert is a fruit tart. To claim your prize, e-mail me at madisonjanemayberry@gmail.com with your name and address and I'll ship them your way!

Today's post offers another peek into what I've been munching on over my lunch breaks and dinners when I need a quick meal after a trip to the gym. I love recipes that can be made in advance and heated up throughout the week for ease and versatility and homemade veggie burgers like these certainly do the trick.

Based on my love for sweet potatoes, I knew I wanted to use them as the base for these burgers. The decision to use corn and kidney beans was based more on what I had available in my pantry than anything else. The selection of spices came after that. The point being, take liberty in your own kitchen to substitute ingredients you have on hand. If it doesn't turn out perfect the first time, keep experimenting and playing around with flavor combinations that suit your taste. 

Southwestern Sweet Potato Veggie Burgers
(Printable Recipe)

Ingredients
*1 medium sweet potato
*1 (15-oz.) can kidney or black beans, rinsed and drained
*1 (8.5-oz.) can whole kernel corn, rinsed and drained
*2 Tbsp. all-purpose or whole wheat flour
*2 cloves garlic, peeled and sliced 
*1 Tbsp. olive oil
*1 tsp. salt
*1/4 tsp. black pepper
*1/4 tsp. ground coriander
*1/4 tsp. paprika
*1/4 tsp. chili powder
*1/3 cup crumbled feta cheese or grated Parmesan cheese
Additional Parmesan cheese for sprinkling

Instructions
*Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease with non-stick cooking spray. Set aside.
*Microwave the sweet potato in the microwave for 5 minutes. Remove from microwave, split in half and scoop out the flesh. Discard the skin. Place the flesh in the bowl of your food processor (this all can be done by hand with a potato masher if you do not have a food processor) along with half the kidney or black beans, half the corn, the flour, garlic, olive oil, salt, pepper, coriander, paprika, and chili powder.
*Process until almost completely smooth, scraping down the sides of the bowl as necessary. Transfer blended mixture to a bowl and add in the remaining beans, corn, and the crumbled feta cheese.
*Form mixture into four patties (mixture will be soft) and place on the prepared baking sheet. Sprinkle with grated Parmesan cheese, if desired, and bake in the oven for 45 minutes, flipping gently half way through baking.
*Remove from oven and allow to cool on baking sheet for 10 minutes.

Happy Cooking!

Madison

Peach Anniversary Cupcakes with Cream Cheese Frosting and a Giveaway

This week marks the one year anniversary of Espresso and Cream! And while it pains me to look back at some of my earliest posts, I am so excited about how far my little blog has come and how it will change in the year ahead. I could not have anticipated the kind words, e-mails, and interactions I've had with those of you who read Espresso and Cream. Some interactions are with people I know personally and others I know only through the power of the internet. However I may know you, a big thank you is in order. Thank you for reading, e-mailing, commenting, and, most importantly, cooking and baking.

To celebrate the occasion I'm having another long-overdue giveaway! I briefly though about keeping these coffee cup inspired measuring cups for myself instead of giving them away, but then thought better of it. Just know that I'm very jealous of whoever wins this giveaway. To enter, post a comment below telling me what your favorite dessert is any time between Thursday, August 12 and Sunday, August 15. The winner will be selected at random and will be announced Monday, August 16. If you win I'll send you an e-mail asking for your address and ship these little beauties (from Anthropologie) your way!

Trendy or not, cupcakes never cease to make me smile. They're creative, fun, loaded with frosting, and can be made in almost any flavor imaginable with minimal fuss. Plus, for people with a massive sweet tooth like me, cupcakes are imposed portion control. Leave me with a cake and I've been known to cut 'just one more sliver' a few too many times.

It goes without saying that August and peaches go hand-in-hand, and I would be a food blogger disgraced if I went without posting at least one peachy recipe. One bite of these cupcakes and I think it's safe to say that peaches and cupcakes go quite nicely together, too.

Peach Anniversary Cupcakes with Peach Cream Cheese Frosting
Adapted from Joy the Baker
(Printable Recipe)

Peach Cake
Ingredients
*1 (18.5-oz.) box white cake mix
*1 (3-oz.) package peach jello
*3 Tbsp. all-purpose flour
*4 tsp. granulated sugar
*3/4 cup vegetable oil
*4 large eggs
*1/4 cup water
*1/3 cup peach preserves, such as Smucker's Simply Fruit

Peach Cream Cheese Frosting
Ingredients
*1 (8-oz.) package cream cheese, softened
*1 stick unsalted butter, softened
*1 tsp. vanilla extract
*1/2 cup peach preserves, such as Smucker's Simply Fruit
*1 (32-oz.) bag powdered sugar
Sliced peaches (optional)

Instructions
*Preheat oven to 350°F. Line 24 muffin cups with liners and set aside.
*In the bowl of an electric mixer, combine the cake mix, jello, flour, and sugar. Stir to combine. Add in the oil, eggs, water, and peach preserves and beat until all ingredients are just combined.
*Spoon the batter into the 24 muffin cups (about 1/2 full for each) and bake for 16 to 18 minutes, until cakes are golden brown around the edges and the centers are just slightly soft. (centers may fall just slightly, but don't be alarmed)
*Cool completely on wire racks.

*Meanwhile, prepare frosting. Beat the cream cheese and butter together until smooth. Add in the vanilla extract and peach preserves and beat another 1 to 2 minutes.
*Add in the powdered sugar, a cup at a time, beating until well combined and creamy.
*Spoon frosting into a zip-top bag and snip one of the corners of the bag off. Pipe the frosting onto the cupcakes and garnish with sliced peaches, if desired.

Happy Baking!

Madison

Coconut Lace Cookies

Another Monday, another weekend come and gone, and while I've never really been the type of person who loathes Mondays, I do loathe the end of the weekend for the sole fact that it means J. and I have to part yet again. As I write this on Sunday night he's back in the car on his way home to Illinois. I, on the other hand, am cuddled up on my bed watching Netflix on my computer and taking comfort in the fact that I've sent a dozen of these cookies along with him for the week ahead, if they last that long.

Saturday afternoon between a morning run and a trip to the mall I decided cookies were in order. Instead of running out to the store to buy supplies, I decided to let my pantry lead. This, my friends, is where my pantry led. Coconut, oatmeal, peanut butter, white chocolate chips. Maybe I should let my pantry lead more often. These cookies are one serious bite of yum.

Oh, and on the coconut note, if anyone has a killer recipe for coconut cream pie or coconut cake, passing them my way would really make my week and earn you my eternal gratitude. Either e-mail me at madisonjanemayberry@gmail.com or post below. After eating these coconut cookies, I've realized I need a little more coconut in my life.

Update: J. just texted me. He said they are pretty darn delicious. And that all of you should consider making them. Okay, so maybe I added in the last part. But my favorite taste tester gave them a thumbs up if that means anything at all.

Coconut Lace Cookies
(Printable Recipe)

Ingredients
*1 cup butter, softened
*1/4 cup creamy peanut butter 
*1 cup sugar
*1 cup firmly packed brown sugar
*2 large eggs
*1 teaspoon vanilla extract
*2 cups all-purpose flour
*1/2 tsp. baking powder
*1 tsp. ground cinnamon
*1 tsp. baking soda
*1/4 tsp. salt
*1 cup regular oats
*1 cup sweetened, flaked coconut
*1/2 cup white chocolate chips

Instructions
*Preheat oven to 350°F. Line two baking sheets with parchment paper or grease lightly with nonstick cooking spray. Set aside. 
*Beat butter at medium speed with an electric mixer until creamy. Add in peanut butter, followed by sugar and brown sugar and beat until well combined and fluffy, 1 to 2 minutes. Add in eggs, one at a time, until just combined. Beat in vanilla.
*In a small bowl combine flour, baking powder, cinnamon, baking soda, and salt. Add into butter mixture in two additions, beating until just combined. Beat in the oats, coconut, and white chocolate chips.
*Drop dough by rounded tablespoonfuls onto baking sheets and bake for 12 to 14 minutes, until edges are golden and centers are still slightly soft. Remove and cool for 10 minutes on baking sheets. Cool completely on wire racks. Sprinkle with additional coconut, if desired.

Happy Baking!

Madison

PB&J Buckwheat Crepes

Every morning I eat the same breakfast, boring but true. Greek yogurt, fresh or frozen berries, and a half a cup of cereal, usually Kashi. It's a delicious dose of protein and calcium with a serving a fruit. What can I say? I'm a creature of habit where matters of breakfast are concerned. But today I broke out of my breakfast rut because I couldn't say no to these crepes filled with a thin smear of homemade peanut butter and topped with black raspberry jam.

Before this, I had never made a crepe in my life. Sure, I'd eaten plenty, some of the best while in Europe, and loved every bite, but had always stayed away from making them at home because I thought they were difficult to replicate.

Turns out I was very wrong. If you've made pancakes and own a non-stick skillet, you should make crepes. They're a cinch to prepare, and that's coming from a girl who struggles mightily to flip pancakes. When reading the recipe for these buckwheat crepes from David Lebovitz, he suggests running a spatula around the edge, then turning the crepes over with your fingers. It worked perfectly for me, though if you feel more comfortable with a spatula, then flip away!

I can only imagine the possibilities for the rest of the crepe batter left in my fridge. Filled with a little goat cheese and spinach, or a hefty spoonful of blueberry preserves and fresh peaches, or the classic Nutella crepe with a dollop of whipped cream. J. comes tomorrow, and besides counting down the hours until he gets here, I'm counting the number of crepe combinations we can eat together.

P.S. - If you don't have buckwheat flour, don't stress. Just substitute an equal amount of all-purpose or whole wheat flour.

PB&J Buckwheat Crepes
Adapted from David Lebovitz 
Ingredients
*2 cups whole or 2% milk
*1 tablespoon sugar
*1/4 teaspoon sea salt
*3 tablespoons butter, salted or unsalted, melted
*1/2 cup buckwheat flour
*3/4 cup (105 gr) all-purpose flour
*3 large eggs
*1/2 cup black raspberry preserves or other preserves of your choosing
*1 cup peanut butter 


Instructions

*In a blender, or with a whisk, mix together all the ingredients until smooth. Cover and chill overnight.

*To fry the crêpes, remove the batter from the refrigerator about an hour before frying. Stir it briskly; it should be the consistency of heavy cream. (If not, you can add a tablespoon of milk.)

*Heat a 8- to 9-inch skillet on the stovetop. You can use a real crêpe pan that's been seasoned, but I use a Tefal non-stick skillet which works great.

*Drop a tiny piece of butter or neutral oil in the hot pan and wipe it around with a paper towel. (I only do this for the first crêpe.)

*Lift the pan and pour 1/4 cup of the batter in the middle of the hot skillet, swirling the pan to distribute the batter quickly and evenly. The pan shouldn't be too hot or too cold: the batter should start cooking within a few seconds, giving you just enough time to swirl it. It may take a couple of crêpes for you to get your rhythm.

*After about a minute, run a non-stick spatula around the underside of the rim of the crêpe, then flip the crepe over. I grasp the crepe with my fingers, but use the spatula if you wish.

*Let the crêpe cook on the flip side for about 30 seconds, then slide it out onto a dinner plate. Repeat, cooking the crepes with the remaining batter, stirring the batter every so often as you go.

*In two separate microwave-safe dishes, heat the jam and peanut butter in the microwave for 15 to 30 seconds, until it spreads easily. Fill the inside of each crepe with a few spoonfuls of peanut butter, fold in half, then in half again. Top with a spoonful of fruit preserves. 

*Crêpes should be served warm. To rewarm the crêpes for serving, fold the crepes and put them in a baking dish covered with foil. Heat them in a moderate oven until warmed through.

Happy Breakfast!

Madison

Jam Crumb Cake

When I moved into my new office two weeks ago there was a lot of sorting to be done. Things to toss, file away, display on bookshelves, study and devour. Once I tossed what needed to go I sat and marveled at the treasure I found tucked away in the magazine racks of my new digs.

Gourmet magazines. Lots of them, dating back over 10 years, sitting in my office, and for the last two weeks I have been curled up at night in my bed, bookmarking recipes I plan to make. This simple, sweet, understated jam cake is the first of many Gourmet creations to come.

If you've been reading Espresso and Cream for any extended period of time, you probably know my fascination and love for simple cakes. This is yet another example. There are no fussy, hard-to-find ingredients, or complicated procedures. In fact, you don't even need a mixer. Don't get me wrong, there is a time and place for those kind of cakes, but that time and place is not Monday night. On a weeknight, make this cake and forget the notion that cakes are anything but easy and delicious.

From Gourmet, December 2007
(Printable Recipe)

Ingredients
Cake:
*1 cup all-purpose flour
*1/2 cup sugar
*1 3/4 teaspoons baking powder
*1/4 teaspoon salt
*3/4 stick unsalted butter, melted
*1/2 cup milk
*1 large egg
*1/2 cup raspberry jam or preserves

Crumb Topping:

*3/4 stick unsalted butter, melted

*1/4 cup packed brown sugar

*1/4 cup granulated sugar

*3/4 teaspoon cinnamon

*1/8 teaspoon salt

*1 cup plus 2 tablespoons all-purpose flour

Instructions

*Preheat oven to 400°F with rack in middle. Generously butter a 9-inch square or round cake pan.

*Whisk together flour, sugar, baking powder, and salt.

*Whisk together butter, milk, and egg in a large bowl, then whisk in flour mixture until just combined. *Pour batter into cake pan. Dollop jam all over surface, then swirl into batter with spoon. 

Make Crumb Topping:

*Whisk together butter, sugars, cinnamon, and salt until smooth. Stir in flour, then blend with your fingertips until incorporated. Sprinkle crumbs in large clumps over top of cake.

*Bake cake until a wooden pick inserted in center comes out clean and sides begin to pull away from pan, about 25 minutes. Cool in pan on a rack 5 minutes.

Happy Baking!

Madison