Looking for a cute holiday gift for all your dinner guests? Make S’Mores gift bags to share with all your guests. Instead of eating a traditional dessert, your guests can roast their marshmallows in the fireplace. A fun activity for kids and adults of all ages!
Use a large plastic bag and package graham crackers, chocolate, and marshmallows. Finish it off with a bow for a gift and dessert all in one!
This has been one of my favorite cakes to make. I make a different variation depending on the holiday or celebration and no one has gotten tired of eating it yet! It takes a little prep time but I have also listed shortcuts. With Christmas just around the corner, shortcuts are a necessity!
*If you would like to skip the preparation, a quick way to take a shortcut is to use a cake mix and substitute half of the vegetable oil portion with apple sauce. You can also substitute the lemon curd with your favorite jam, I would suggest strawberry or raspberry.*
2-1/2 cups all-purpose flour
2 cups sugar
1 cup milk
1/4 cup vegetable oil
1/2 cup apple sauce
2-1/4 teaspoons baking powder
1 teaspoon vanilla
1. Preheat oven to 350° F. Grease one round spring loaded cake pan, sides and bottom.
2. In a large mixing bowl beat sugar and eggs together until slightly thickened, about 1 minute. Add flour, milk, oil, apple sauce, baking powder, and vanilla and beat for another minute, just until the batter is smooth and creamy. Don’t over-beat or cake will turn out very dense. Pour batter into the prepared baking pan.
3. Bake in preheated oven for 30 to 40 minutes or until the tops are golden and a toothpick poked into the center of the layer comes out clean. Let cool for 30 minutes and run a knife around the cake to loosen it from the mold, run knife again on the underside of the cake after taking off spring form. Let cool completely before chilling in refrigerator for an hour. Cooling the cake will result in less crumbs when slicing the cake.
4. With a well-sharpened chef knife or a serrated knife cut the top of your cake if it has risen unevenly. To slice one cake into three layers, start by evenly marking the cake into three layers with a toothpick. Once you have the cake marked begin tracing a line around the marking with a long serrated knife. Then slowly rotate the cake while following that line with the knife and cut through the cake toward the center. After a few rotations you will have sliced the cake layer. Repeat one more time and you’ll have three layers.
If you don’t get a straight cut, match the unevenly cut slices when assembling the cake, to prevent your finished cake from tilting. No one will notice if it is uneven, the beautiful filling will snag all the attention!
5. Separate the layers into three plates and place the top layer upside down on a cake plate. Fill the cake with a layer of lemon curd. Place another layer of cake and repeat the filling process. Place the bottom layer on to top so that the new top layer of your cake is nice and flat.
To make good use of time, I would recommend making the Lemon Curd while the cake is baking.
6 Egg yolks, strained
Zest of 1/2 lemon
1/2 cup lemon juice
12 Tablespoons sugar
8 tablespoons unsalted butter
1. Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Stir over heat until mixture is thick enough to coat back of wooden spoon, should take 5 to 7 minutes. (As long as you keep stirring the mixture will not burn).
2. Remove saucepan from heat. Add butter stirring with the wooden spoon until it’s smooth.
3. Transfer mixture to a medium bowl. Place plastic wrap directly on the surface of the curd to avoid skin from forming on top. Let cool; refrigerate for an hour until firm enough to spread.
6 egg whites
12 tablespoons of sugar
1 tablespoon of vanilla
1. Beat the egg whites until frothy.
2. Continue beating gradually adding in the sugar, one tablespoon at a time, continuing to beat until stiff. This is easiest to do with a mixer.
3. Add vanilla extract and blend until incorporated.
4. Fill a large ziplock baggie, cut one of the tips for piping and generously pipe over cake until covered.
5. Bake anywhere from 5-15 minutes at 350 until tips are golden. (Meringue can quickly burn so keep an eye on it!)
Have you seen the Machine Shed’s new drink menu? It has a great selection of wines, including some great options from Red Truck! Try the Red Truck Merlot or Red Truck Cabernet, or if you are a white wine fan Green Truck Chardonnay or Green Truck Sauvignon Blanc.
To see our NEW drink menu for the Machine Shed location you like to visit, click the links below.
This week The Machine Shed Restaurant is excited to announce the release of our new drink menus. We are so excited, that we decided to share a recipe for one of our classic drinks that put Machine Shed on the map. Our Bacon Bloody Mary was featured on the tv series “United States of Bacon” and is a crowd pleaser daily at The Machine Shed.
Click here to get the recipe for our Machine Shed Bacon Bloody Mary!
Stop into the Machine Shed to try some of our new drinks, now featuring Red Truck Wines and Templeton Rye Whiskey.
- 1/2 cup pumpkin
- 2 tsp pumpkin spice
- 1/2 cup confectioners sugar
- 2 tbsp cocoa powder
- 4 cups milk
- whipped cream
In a small saucepan heat milk and whisk in cocoa powder. Add in pumpkin, confectioners sugar, and pumpkin spice. Heat until sugar is dissolved. Portion into cups and top with whipped cream, marshmallows, and a sprinkle of cinnamon.
Our famous Machine Shed Cinnamon Rolls are always a big hit. This Thanksgiving surprise your family with a new twist, substitute the buttercream frosting with an easy to make PUMPKIN frosting. Can you say delicious?
½ cup butter
1 teaspoon salt
4 teaspoons vanilla extract
6 cups confectioners sugar
½ cup pumpkin
Beat together ingredients, adding just enough milk as needed for a smooth, creamy consistency.
Looking for a new pie to make this holiday season? Try Machine Shed’s very own recipe for Coconut Cream Pie.
Looking for a delicious way to use your leftover chili? Nothing says comfort food like a bowl of chili mac!
Use your favorite chili recipe, or try the Pork Chili Express recipe in our Fall Harvest eBook.
Macaroni and Cheese Recipe
1 pound pasta
1 1/2 cups 2% milk
2 tablespoons all-purpose flour
2 tablespoons butter
2 cups shredded cheddar
1 cup shredded pepperjack
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
optional toppings: jalapenos and cilantro
1. Cook pasta according to package directions.
2. In a pot melt butter and whisk in flour to create a roux.
3. Add milk once roux has cooked for about 1-2 minutes.
4. Once the milk has heated, turn down the heat and add the cheese, salt, pepper, and garlic powder.
5. Add your cooked noodles to the cheese sauce and mix together.
6. Serve your Mac and Cheese topped with chili and any other additional toppings you would like.
When we think of fall one thing that comes to mind is a great bonfire. What’s better than a great bonfire? A bonfire with Gourmet S’mores! Swap out your chocolate and your graham crackers for a taste bud satisfying combination.
Graham Cracker Substitutes:
Peanut Butter Cookies
Peanut Butter Cup
Gourmet Chocolate Bar ( We reccomend Hammond’s, in flavors like: Red Velvet Cake, Double Truffle, Dark Chocolate Caramel Mocha, and Pigs and Tater. You can find these and more at the Machine Shed)
What will your Gourmet S’mores combination be?
Fall is a great time to incorporate pumpkin flavors into all of your favorite dishes. You have to try this Banana Pumpkin Bread, the combination of flavors is delicious!
Banana Pumpkin Bread Ingredients
2 ripe bananas
3/4 cup sugar
2 Tbsp. vegetable oil
3 tsp vanilla
2 tsp cinnamon
1 3/4 cups flour
1 tsp baking soda
1/4 tsp salt
1. Preheat oven to 350 degrees
2. Mash the bananas, pumpkin, sugar, oil, eggs, vanilla, and cinnamon in a large bowl.
2. Add the flour, baking soda, and salt, stir until combined.
3. Pour into an oiled or buttered loaf pan and cook for 50 minutes.
4. Enjoy on it’s own, or topped with cinnamon butter.
What are your favorite ways to use pumpkin in the Fall?