Kitchen Creations

Wednesday, July 11, 2012

Cooking Lessons

I've started giving my boys cooking lessons.  They enjoy being in the kitchen and both really love creating something good to eat.  I consider it my gift to my future daughters-in-law.  Husbands that cook yummy stuff for them and love doing it.  That's my goal.  It doesn't hurt that at the same time they work on reading skills, following directions and math (fractions).  All in all, it is something we enjoy doing together with a pretty sweet outcome!  Today's cooking lesson featured fresh raspberries from my friend Stacy's yard.  
Look at these beauties!
 I found a recipe for fresh strawberry yogurt cake on a great food blog, A Spicy Perspective., and with a few alterations we had a delicious raspberry yogurt cake to indulge in this afternoon. 

In honor of my "chef" sons, I give you "Raspberry Delight" - their name for it.

Raspberry Delight 

  • 1 cup (2 sticks) butter, softened
  • 1 1/2 cups brown sugar
  • 2 eggs
  • 3 Tb. lemon juice, divided (half in the cake batter & half for the glaze)
  •  1 1/2 tsp. vanilla extract   (1 tsp. in the cake batter and 1/2 tsp. in the glaze)
  • 2 1/2 cups white whole wheat flour
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 cup of vanilla flavor greek yogurt
  • 2 1/2 cups fresh raspberries
  • 1 cup powdered sugar

  • Method:
    • Preheat oven to 325 degrees. Grease and flour a 10 inch Bundt pan 
    •  Combine 2 1/4 cups of flour with baking soda and salt and mix well.
    • In a seperate bowl cream together the butter and brown sugar.
    • Add eggs, 2 Tbsp. of lemon juice and 1 tsp. vanilla extract to the butter and sugar. Mix well.
    • Add 1 cup of yogurt to the batter and mix well.  Then add flour mixture and combine until all ingredients are just incorporated (don't mix to much or too long).
    • Toss the raspberries with the remaining ¼ cup of flour. Fold gently into the cake batter.
    • Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes.  At this point a toothpick inserted in the center should come out clean.       
    Here it is, cookin' away!
    •       Place on a wire rack and let cool for 20-30 minutes.
    Golden on the outside
    • 9.   Once the cake has cooled whisk together the remaining 1Tb. of lemon juice, 1/2 tsp. vanilla extract and the powdered sugar. Drizzle over the top of the cake.

    Click here for printable recipe.

    1 comment:

    1. I love that you are teaching them to cook (and bake)! I wish someone had taught my husband when he was little. He only makes greasy lasagna and ground beef enchiladas! Keep up the good work!