Nasty Woman Cake

Are you an intelligent, confident woman who is qualified and prepared to do the job she is applying for? You are not funny enough and you don’t engage in ‘locker room talk’?

If that’s the case, you might just be a NASTY WOMAN!

If you are not sure, I suggest asking any misogynist. These people are experts on the subject.

 

So if you are a Nasty Woman, you should celebrate. What better way to celebrate than cake?

Nasty Woman Cake

 

Here’s how to make it:

 

Ingredients:

4 eggs

1/4 cup applesauce

3/4 cup sugar

1 1/4 cup all purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

 

Preheat the oven to 180C/350F.

Using an electric mixer, beat the eggs and applesauce until fluffy. Gradually add sugar. The mix should be very light and full of air.

Switch off the mixer and gently, with a spatula mix in the sifted flour, baking powder and salt. Do not mix for longer than necessary, just so there are no flour lumps.

Pour into a round form lined with baking paper in the bottom. For this one, do not grease the sides of the form, so that the cake doesn’t sink so much later.

 

Bake for 30 minutes, check with a stick.

 

Let it cool in the form. Only after it has cooled down, cut it off from the sides of the form with a knife.

Cut the cake into two horizontally, spread the filling of your choice on the bottom part and cover with the top.

I went with a simple mint cream cheese.

Here’s how to make it:

 

1 box of cream cheese (200g)

3 Tbsp powdered sugar

2 drops of mint extract

 

Nasty Woman Cake

 

For the top, you can use a ready made, shop bought fondant.

I went with handmade (made of melted marshmallows and sugar.) It ended up being a lot of work, so I am not sure I would recommend it.

Anyway, I used two large pieces of fondant, first the right side, which goes underneath the left side, and then the buttons.

I also used a tiny piece for the bottom.

I am no cake decorator, so bear with me! This is literally the second time I have ever used fondant or rolled icing.

 

Nasty Woman Cake

 

And now it’s time to sit down and enjoy the hell out of this!

 

 

Nasty Woman Cake

 

 

lemon bread pudding

This is another one of my bread pudding recipes. It’s easy, quick and seems just like a cake. So take your day-old stale bread and put it to some delicious use. This pudding is packed with lemon zest which gives it some amazing aroma and flavour. Your body will also be happy for all that vitamin C you’ll be having in the cold & flu season. Either way, even if you never get colds and never have leftover stale bread, it’s worth making this pudding for the delicious experience.

lemon bread pudding

 

Ingredients:

8 slices of day-old stale bread

4 eggs

3 Tbsp applesauce (oil if you have no applesauce)

2 cups milk

1/2 cup sugar

zest of two lemons

optional: a drop of yellow food colouring

lemon bread pudding

 

Preheat the oven to 180C/350F.

Cut crusts off your bread and discard them.

lemon bread pudding

Chop the bread into small pieces and place in a greased baking dish.

In a bowl whisk eggs, applesauce, milk, sugar, zest and colouring if using.

lemon bread pudding

Once well blended pour the mixture on the bread pieces.

Press the bread with a fork until every piece is submerged in the mixture.

Bake for 45 to 50 minutes.

lemon bread pudding

Enjoy!

 

 

lemon bread pudding

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

3 Ingredients Banana Pancakes

I refuse to make Halloween recipes posts!

I come from Poland, where when I was growing up, Halloween was heard of but certainly not celebrated. I am just that old. And I remember very well, when I first saw Halloween in Chicago, what a shock that was, all these pumpkins and skeletons out on people’s lawns seemed such overkill. Awesome overkill, I must add. And I remember as well, my first Halloween in Ireland, when a coworker showed up in a full pirate costume to his office job. I barely knew what to say, that’s how surprised I was. There were more people showing up dressed up that day and some years later I was happily dressing up with them too. I have absolutely nothing against Halloween. It’s an awesome, happy holiday.

But I am just totally inexperienced in it, and I often feel like I don’t understand it. So whenever I try to do something for Halloween, I feel like I totally don’t know what I am doing. For this year’s Halloween post, I wanted to make muffins with red cream cheese filling. It was supposed to look like blood. Blood in muffins, I don’t know. Is that a good idea? Or not at all?

So I started experimenting and whatever I added to cream cheese, it came up cute, pastel pink colour, which would be great for a 4 year old girl’s cake or something. Not the colour of blood, certainly. I tried red food colouring, until I ran out of it, I tried cherry juice, red currant juice. Forget it, I ended up with cutsie pink muffins.

And that was my best idea anyway…

So I decided that I should stop pretending that I know anything about Halloween and trying to make something I don’t know how to make. This is too much BS. So instead, you’re getting this recipe: banana pancakes. They are sweet, delicious, they taste like bananas and you can eat them on all days of the year, Halloween or not.

banana3

Ingredients:

3 ripe bananas

4 eggs

1/4 cup flour

icing sugar for decoration

1 Tbsp oil or butter for frying

 

Peel bananas and mash them in a bowl until more or less smooth. Add eggs and flour and whisk until the mixture is uniform.

Heat the butter in a pan and pour the dough in small portions. These pancakes are best when they are not too big and not too thick. Small pancakes are easy to flip and stay in one piece much easier.

banana1

Sprinkle with icing sugar and enjoy!
© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Easy Carrot Cake Recipe

For me carrot cake is just the perfect dessert to eat in the Autumn. Here in Europe pumpkin desserts are not really popular and as much as I can find some pumpkins in the shops here in Norway, I haven’t seen any pumpkin tarts or pies sold anywhere. My Polish Grandma, on the other hand, really likes pumpkin, but only as a compote, like in this article. But carrot cake seems to be a little less scary to Europeans. :) So, let’s celebrate the delicious carrot and have some carrot cake.

 

carrot4

Ingredients:

5 medium carrots

2 1/2 c sugar

3 handfuls of raisins

4 eggs

1 cup rapeseed oil

2 1/2 cups flour

2 tsp vanilla extract

2 tsp baking powder

1 tsp salt

4 tsp ground cinnamon

 

For frosting:

1/2 cup cream cheese

3 Tbsp powdered sugar

Optional:

yellow food colouring

1 tsp orange zest

 

carrot1

 

Preheat the oven to 180C/350F.

Grate carrots or use a food processor to get tiny pieces. Add raisins to the carrots and set aside.

In a bowl beat eggs until fluffy while slowly adding sugar, vanilla extract and oil.

In a separate container mix all the dry ingredients: flour, baking powder, cinnamon and salt.

Add the egg mixture into the dry and stir until combined. Add carrots and raisins and stir to distribute.

Pour the mixture to two loaf trays or one round form and one loaf.

Bake for 45 to 50 minutes. Check with a cocktail stick.

carrot3

To make the frosting combine cream cheese and powdered sugar. Add yellow food colouring and orange zest if using.

Apply frosting only when the cake has cooled down. Store frosted cake in the fridge.

carrot2

carrot5

carrot9

 

Enjoy!
© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

gluten free muffins

I promised to entertain a person who suddenly told me she had to be on a gluten free and milk free diet, due to her doctor’s instructions. I made it look like it was going to be no problem at all and only then went on to panic at home. I looked on Pinterest, on Yummly and a couple of other pages and I was just overwhelmed with possibilities. Many of them asked for types of flour I have never heard about and I was a little bit lost. Next day I went to my local grocery store to find one, sad gluten free flour mix, which was way overpriced. So off I went to my favourite location to shop for food: a store with goods imported from the Middle East. I buy all my spices there, delicious brown rice in 5kg bags and I frequently buy things I have never tried and google the solutions to them at home. I was never disappointed, a lot of those foods are really magical.

Back to my story though. I looked at their shelves and found a 1 1/2 kg bag of rice flour. I immediately knew that this is the amount and the type of stuff I’d be happy experimenting with.

I was prepared for these muffins to be too dense, gloopy and maybe chewy. They are none of these things. As you can see they raised very well and I promise you that the flavour is also great. I wanted to do a vanilla bean muffins just so that I could have a base gluten free recipe on hand whenever I need it. This is the result of a couple of experiments and this is the best one so far. I am sure it would be easy to modify it slightly in order to make a chocolate or fruit muffin. This queen, however is a vanilla bean!

 

gluten free muffins

Ingredients:

4 eggs

3/4 cup sugar

1 1/3 cup rice flour

1/2 cup applesauce

1/4 cup oil

1 tsp vanilla extract

seeds from 1/2 well scraped vanilla bean

1 tsp baking powder

1/4 tsp salt

gluten free muffins

Preheat the oven to 180C/350F.

In a bowl whisk the eggs, sugar, applesauce and oil until smooth.

Add rice flour, vanilla extract, vanilla seeds, baking powder and salt and mix with a spatula.

Mix until there are no more dry pockets of flour but don’t overmix.

Pour into 12 muffin cases and bake for 25 minutes or until the cocktail stick comes out clean.

 

Enjoy!

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

chocolate comfort

I came up with this cake when I was sick and feeling a little precious. I wanted it to be a mood lifter and I wasn’t wrong. I love chocolate so I made sure to use a lot of it. Chocolate always helps.

chocolate comfort

 

chocolate comfort

Ingredients:

4 eggs

1/2 cup applesauce

1/2 cup rapeseed oil

1 tsp vanilla essence

2 1/2 cup all purpose flour

3/4 cup sugar

1 1/2 tsp baking powder

1/2 tsp salt

1/2 cup milk

200g minced or grated dark chocolate

chocolate comfort

Preheat the oven to 180C/350F.

In a bowl whisk eggs, applesauce, oil and vanilla essence until smooth.

Add flour, sugar, baking powder, salt and milk and mix with a spatula.

Add chocolate and fold in.

Pour into a spring form and bake for 40 minutes.

chocolate comfort

Enjoy!

 
© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

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