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?

 

 

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

Nasty Woman Cake

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

 

 

 

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!

 

 

 

 

 

Amazing Cut-Out Butter Cookies

 

How long do you think it took me to start baking cut out cookies from the day I bought a couple of sets of beautiful cookie cutter shapes? Two years. Is this normal, or is it just me, looking at them every time I open the drawer and thinking that one day, I will use them for something?
But procrastination aside, there are some amazing recipes out there for perfect cut out cookies and this is one of them. They have the perfect sweetness, brightened with a little addition of salt and even though the edges keep shape, the cookies are still soft and delicious inside.
You can ice them, put sprinkles on them and make them look really colourful but they are perfectly delicious without any icing.

This cookie dough requires chilling for one hour or freezing for 30 minutes. If you want your cookies to keep shape, don’t skip this step.

Ingredients:

1 1/2 cup or 340g softened butter
1 1/2 cup of sugar
2 room temperature eggs
2 tsp vanilla extract
1/2 t almond aroma (optional but it does make them irresistible)
4 1/4 cup plain flour
1 tsp baking powder
1/2 tsp salt

Take the butter and eggs out of the fridge and wait for them to become room temperature.
In a bowl, using a mixer or some elbow grease beat the butter until it becomes creamy. Slowly add the eggs and sugar and keep mixing so that the mixture is smooth.
Add the vanilla extract and almond aroma if using.
With a spatula, mix in the flour, salt and baking powder.

Roll the dough out on a piece of baking paper, cut the cookies out, take away the excess dough and roll more out on a new piece of baking paper. Continue until you have used up all of the dough. Stack the cookies on baking paper in layers, cover the last one with one more piece of baking paper and freeze for 30 minutes or chill in the fridge for an hour.
You can chill the dough in the fridge for the night, if you need to or you can freeze the cookies, or just a dough ball for later use.

Preheat the oven to 180C/350F.
Bake each sheet with cookies for 10 minutes.

Enjoy!

 

 

butter cookies 2

Blueberry Crumble

This crumble is a delicious way to use up all these frozen blueberries you picked in the summer or bought in the store. It’s sweet, very full of blueberry flavour and so, so delicious when hot. You can always microwave it later if you have leftovers. But do you really think you’re going to have leftovers from this?

Nope.

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Ingredients:

3 cups frozen blueberries

2 Tbsp corn flour

1 Tbsp lemon juice

1/2 cup all purpose flour

1/2 cup sugar

1/2 cup or around 120g butter, softened

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Preheat the oven to 180C/350F.

In a bowl, mix butter, sugar and flour until they are combined and form a crumble – like texture.

Separately place blueberries in a casserole dish and mix corn flour and lemon juice in with them. You’re hoping to coat them with the cornflour, so they don’t end up being juice in the ready crumble.

 

Once mixed, cover the blueberries with the crumble mixture, place in the oven and bake for 20 minutes.

Sometimes, if the crumble still looks pale, I set the oven to grill function for the last five minutes, to see the crumble become golden.

 

Let the crumble set for 15 minutes before serving. That’s the idea anyway. We always eat it straight away while it’s still the consistency of a thick soup. Still delicious though!

 

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© 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.

Very Low Fat Carrot & Apple Loaf

Where I come from carrots always went with apples. I remember my grandma grating an apple and a carrot and giving it to me in a glass like the best snack ever. So I just had to come up with a cake recipe that would marry these two sweet friends.

 

This cake has no added fat, no butter, no oil. The only fat comes from egg yolks and a tiny bit from flour. I calculated the nutritional information of this loaf dividing it into 12 slices. I learnt that each slice should have around 120 calories and just 1 gram of fat so that is pretty amazing. I am not advocating to remove fat from your diet but if you have to, for some reason, this is a cake you can still eat. So there. Enjoy this delicious, very low fat treat!

carrot & apple loaf

 

Ingredients:

3 eggs

3/4 cup sugar

3/4 cup applesauce

1 tsp vanilla extract

1 1/3 cup all purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/4 tsp ground cardamom

1 cup grated carrots

1/2 tsp fresh ginger (optional or can be replaced with dried ginger)

1/4 cup raisins (optional)

 

Preheat the oven to 160C/320F.

Prepare a loaf pan.

carrot & apple loaf

In a bowl of an electric whisk place eggs and start beating on high speed.

Keep gradually adding sugar and beat until the mixture is perfectly smooth.

This mixture will not stiffen as there are yolks there, so the whites will stay liquidy.

Add applesauce and vanilla extract and mix with a spatula.

In a separate bowl mix flour, baking powder, salt, cinnamon & cardamom.

Instead of grating carrots, you can put them in a food processor like I do. I also add the piece of ginger in there to process together with carrots.

To finish off, blend the dry ingredients, the egg and sugar mixture, carrots & raisins in one bowl.

Do it gently by hand, just folding the ingredients into each other and not overmixing them.

Once there are no more streaks of flour, pour the mixture into the loaf pan.

Bake for 50 minutes or until the cocktail stick comes out clean.

 

carrot & apple loaf
© 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.

Lemon Sunshine 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.

 

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.

 

Enjoy!

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© 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.

Sunny Lemon Pound Cake Loaf

This is a recipe for an honest, delicious pound cake, which freezes well, so I often double the recipe below and make three small loaves, of which two go to the freezer as soon as they cool down.

I am using the term ‘pound cake’ loosely since the original pound cake is supposed to have a pound of butter, a pound of sugar and a pound of flour and I am way off that with my measurements. I use different proportions because I never make cakes that sweet and because I never put so much fat in them, since I substitute at least half of it with applesauce. Still, a delicious cake, be it pound cake or not. The trick here is to properly aerate the mixture, you can do it with a kitchen robot or, like me, treat this as your daily workout and whisk with a hand whisk. Works both ways and you can get great muscles. 🙂

lemon loaf

This loaf has a well established lemon flavour, all delicious in your mouth. You can skip the lemon completely and use a teaspoon of vanilla essence if you just want a plain loaf.

 

Ingredients:

3 eggs

1/2 cup applesauce (replace it with oil, if you have no applesauce)

1/4 cup rapeseed oil

1 cup sugar

zest of 2 lemons

juice from half a lemon

1 1/2 tsp baking powder

1/2 tsp salt

1/3 cup milk

1 1/2 cup all purpose flour

lemon loaf

Do not preheat the oven.

Mix flour, baking powder and salt and set aside.

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

One by one add eggs while continuing whisking.

Add the lemon juice and zest.

lemon loaf

When everything is well blended, start adding the flour, alternating with milk and keep whisking until the dough is smooth.

Pour into prepared pan(s).

Put into a cold oven and set the temperature to 180C/350F.

Bake for 1 hour and 20 minutes.

Check with a cocktail stick and enjoy this lemon pleasure.

 

lemon loaf

 
© 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 & Delicious Carrot Cake

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.

 

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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.

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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.

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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.