{"id":6109,"date":"2012-07-15T23:47:21","date_gmt":"2012-07-16T03:47:21","guid":{"rendered":"http:\/\/heidiannie.com\/?p=6109"},"modified":"2012-07-15T23:47:21","modified_gmt":"2012-07-16T03:47:21","slug":"how-sweet-it-is-desserts-abound","status":"publish","type":"post","link":"https:\/\/www.heidiannie.com\/?p=6109","title":{"rendered":"How sweet it is\u2026 desserts abound."},"content":{"rendered":"

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Caramel iced ginger cake.<\/p>\n

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Topped with chopped sugared ginger morsels.<\/p>\n

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Moist and spicy \u2013 and GONE!<\/p>\n

I saw a picture on Pinterest- looked for the recipe on Google- and made up a<\/p>\n

cake to my own liking!<\/p>\n

Recipe-<\/p>\n

3\/4 cup light brown sugar<\/p>\n

1 1\/4 cup AP flour<\/h1>\n

1\/2 tsp baking soda<\/p>\n

3\/4 tsp baking powder<\/p>\n

1\/4 tsp salt<\/p>\n

2 tsp ground ginger<\/p>\n

1 tsp cinnamon<\/p>\n

1\/2 tsp ground nutmeg<\/p>\n

3\/4 cup butter- room temp.<\/p>\n

2\/3 cup buttermilk<\/p>\n

Preheat oven to 350 degrees F<\/p>\n

Spray a bundt pan (10 in.) with baking spray or butter and flour it.<\/p>\n

Put butter and sugar in mixing bowl and beat together until smooth, add spices, and then alternate<\/p>\n

the dry ingredients (whisk them together first) and the wet ingredients ( beat eggs, whisk in buttermilk)<\/p>\n

until mixture is smooth and creamy looking \u2013 about 2 minutes on medium speed.<\/p>\n

Pour or spoon into prepared pan and bake for 30-35 minutes- it will spring up when lightly touched or<\/p>\n

you can stick it with a toothpick and it will come out clean.\u00a0 Allow to cool in pan for 10-15 minutes and then<\/p>\n

turn over onto a wire rack.\u00a0 Cool completely.<\/p>\n

Caramel Topping-<\/p>\n

1\/4 cup butter<\/p>\n

1\/2 cup light brown sugar<\/p>\n

2 TBS milk<\/p>\n

3\/4 cup 10x- confectionary sugar<\/p>\n

Put everything but the 10x sugar in pan and heat until sugar is dissolved- stirring . Bring to a boil , then reduce<\/p>\n

heat and simmer- 2 minutes.\u00a0 Remove from heat and whisk in 10x sugar until smooth.\u00a0 Put into icing bag when almost<\/p>\n

cool and cover top of cake.\u00a0 Sprinkle chopped crystalized ginger on top.<\/p>\n

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\"009\"<\/a><\/p>\n

And a black raspberry Pavlova\u00a0 So totally scrumptious!<\/p>\n

 <\/p>\n

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Meredith sent me an egg.\u00a0 A Pavlova Magic egg!\u00a0 And some passionfruit pulp-<\/p>\n

but I haven\u2019t decided on its final use yet.<\/p>\n

The egg however \u2013 had powdered egg whites- the instructions called for<\/p>\n

water and sugar and a mixer.\u00a0 I made the meringue \u2013 baked it and then got<\/p>\n

out the whipping cream and black raspberry jam.\u00a0 This was so good.\u00a0 If you live<\/p>\n

in Australia and can just pick one of these magic eggs off the shelf- try it.<\/p>\n

(Of course if you have chickens and a great many eggs to use- just do it from scratch)<\/p>\n

Me- I liked the MAGIC!<\/p>\n

\"007\"<\/a>\"008\"<\/a>\"009\"<\/a><\/p>\n

 <\/p>\n

\"012\"<\/a><\/p>\n

\"016\"<\/a><\/p>\n

And the Pavlova is fantastic!<\/p>\n","protected":false},"excerpt":{"rendered":"

Caramel iced ginger cake. Topped with chopped sugared ginger morsels. Moist and spicy \u2013 and GONE! I saw a picture on Pinterest- looked for the recipe on Google- and made up a cake to my own liking! Recipe- 3\/4 cup … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,13],"tags":[],"class_list":["post-6109","post","type-post","status-publish","format-standard","hentry","category-recipes","category-stepsonthejourney"],"_links":{"self":[{"href":"https:\/\/www.heidiannie.com\/index.php?rest_route=\/wp\/v2\/posts\/6109","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.heidiannie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.heidiannie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.heidiannie.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.heidiannie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6109"}],"version-history":[{"count":0,"href":"https:\/\/www.heidiannie.com\/index.php?rest_route=\/wp\/v2\/posts\/6109\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.heidiannie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6109"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.heidiannie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6109"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.heidiannie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6109"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}