Herman's Rule #3

Herman's Rule #2

Herman's Rule #1

Chef Gidget Presents: SourPuss Lemon Cake

Yesterday I used my phenomenal talent for desserts to make a Sourpuss Lemon cake for Easter dessert.

You don't have to wait until next Easter to make this, it's actually wonderpurr for any celebration... even if its just celebrating that you made it to Friday without getting fired from your job.

Now...if you are in a hurry...or if someone called you an hour before reminding you to bring dessert to a party...you could use a box mix of lemon cake, and a can of lemon frosting for this cake. Just bake in a Bundt pan and after it cools, take a huge spoonful of the frosting and add a little milk to it until its runny, and drip over the cake. Add some sprinkles and you're good to go.

BUT!

If you are like me and want to make a presentation for your taste buds...then here is the homemade recipe...made from scratch.

In fact...that's the name of my future cookbook: Chef Gidget: Made From Scratch!

SOURPUSS LEMON CAKE

You will need:
a Bundt cake pan
Pam spray
Flour

Ingredients:
2-1/2 cups of flour
1/2 teaspoon salt
1-1/2 cup sugar
3 eggs
1 teaspoon baking soda
1/2 cup margarine or butter
2 tablespoons fresh lemon rind (using old forgotten lemon found in vegetable crisper not recommended)
1 cup Butter-milk
2 tablespoons fresh lemon juice

Preheat oven to 325 degrees.
Spray your Bundt with the PAM and flour it. Or if you like, use the one with the flour already in it.
Stir together the flour, baking soda and salt in a small bowl.
Beat the stuffing out of margarine/butter, sugar and lemon rind until well blended.
Stir in lemon juice.
Pour into the prepared Bundt pan. Try not to drip it all over the middle snout of the pan since that will make a mess *rolling eyes* Duh!

Bake the cake at 325 degrees for about 50-55 minutes, or until your claw comes out clean.  Sit the Bundt on a wire rack for 15 minutes to cool.

Now --- here you can do one of two things. You can use canned frosting, thinned with milk with colorful sprinkles like I mentioned above (I am not into repeating myself, so you can just go re-read the above.)

OR

You can make a Lemon Glaze.

If you go with the lemon glaze -- and really, I don't give a rat's patootie which you do since I'm a cat and cat's don't eat lemons, so this cake is never gonna touch my tongue -- while the Bundt is cooling on the wire rack, poke holes in the cake.

THEN

Mix 2 cups Confectioners sugar with 1/2 cup melted margarine or butter
Add in 2 tablespoons fresh grated lemon rind and
1/4 cup fresh lemon juice.
Stir with a wisk until whisker smooth

Pour about 2/3rds of the glaze over the holes and let the cake cool for about 20 minutes STILL IN THE BUNDT PAN.

Finally, invert the Bundt onto a pretty cake plate -- remember, presentation is very important. Unless you have no social skills and honestly don't care what others think of you -- and then spread the remaining glaze over the top of the cake. Let this cool to room temperature, and then refrigerate...which makes no sense to me because if you let it cool to room temp, why then stick it in the fridge? Humans make everything so complicated!

Hope you enjoyed this recipe and are now frantically looking for invitations to parties so you can Make It From Scratch.

Be sure to confess @Chef_Gidget was the one who gave you this recipe. I am watching you!

Tastefully yours!

Chef Gidget

Cooking wif Gidget: Peachy Keen Easter Dessert

PEACHY KEEN EASTER DESSERT

Dis is a purrfect dessert for Easter. Or anytime if you want sumfing special to celebrate being hooman.

You will need 1 pkg (8-serving size) Peach JELL-O -- or 2 pkg of 4-serving size. 

1 pint vanilla icy cweam -- try not to cheap out, folks. You get what you pay for, ya know?

1 can (8-3/4oz size) sliced peaches, drained. Del Monte makes da tastiest canned peaches, but if you want to...again... cheap out, go ahead and buy from da dented bargain cans. 

Disclaimer: I'm not responsible for dis great dessert turning out cwappy.

2 cups boiling water (warning: dis is really hot stuff)

3/4 cup cold water (warning: dis is really cold stuff)

Dissolve gelatin in boiling water. Measure 1 cup of da gelatin and add cold water. Chill until slightly thickened. 

Add icy cweam to da remaining gelatin that is not being thickened -- stir until melty and smooth.

Pour icy cweam mixture into serving bowl or individual dessert glasses. A clear squat bowl looks really nice for dis dessert. Chill until set but not firm.*makes frowny face, shakes no-no paw*

Arrange peach slices on top of icy cweam layer in bowl. A nice circular fan looks really nice. Or you can just dump it on top if you are one of those hoomans who isn't into presentation.

Spoon clear gelatin over peaches. Chill until set. About 4 hours...or longer if you are ADD like my mom and kinda forget you made it.

Serves about ten hoomans or one weird kitteh who likes to eat froot. 

Happy Easter!

Deliciously yours, 

Gidget

Honored by Another Award

Today my bestie, @NerissaTheCat over at Nerissa's Life gave me a blogging award called the Liebster Award. Niss is always encouraging me and putting his paw in my back to keep blogging even when my Mom sez she has a full day of writing books and can't be blogging for me too. But somehow we manage, and its because of pals like Niss that I try real hard to do my bestest.

This week Niss received word that his blog Nerissa's Life is a finalist for the 2013 Blog Paws Nose-to-Nose Best Blog Writing category. Please click on his blog name to go check it out.

Anyway! For my Liebster Award, Niss said I had to answer the following questions. So here goes:

What is your favourite flower?

last year's roses

 I like pinky colored roses cuz they compliment my nose color.