Posts by rachelschultz

RAINBOW CAKE

February 18, 2019
Rachel Schultz

This cake makes me so happy! I’d love it at Easter. And St. Patrick’s Day of course. Birthdays. And just normal life. Rainbows are beautiful and children love them. Sifting the flour and using just egg whites makes such a difference. And this is like, THE DEFINITION of a thing to bake with children. Doing different layers is sweet and fun, and an art and color mixing lesson is included too. A little tip, gel food coloring is much easier to mix in than drops.

In general with it, a little goes a long way. Seriously for the purple I did just like a DOT of red and blue. But again, that is if you’re using gel coloring. And for orange, you want more yellow than red. Also like probably most normal people, I only have two round cake pans so I do the layers in batches. Be sure to grease the pans generously!

RAINBOW CAKE
Serves 10

1 cup butter, softened
2 and 1/2 cups sugar
5 egg whites
2 teaspoons vanilla
3 cups flour, sifted
4 teaspoons baking powder
1/2 teaspoon salt
1 and 1/2 cups milk
Food coloring
3 batches vanilla buttercream frosting

Preheat oven to 350 degrees.

Beat together butter and sugar. Slowly incorporate egg white into mixture. Add vanilla.

In a separate bowl, mix together flour, baking powder, and salt. Alternate gradually adding flour mixture and milk to butter mixture.

Divide batter equally into six separate bowls. Use food coloring to dye each portion to your desired shade.

Transfer batter to a well greased 9 inch round baking pan. Bake for 15 minutes. Assemble cake with buttercream frosting.

RAINBOW CAKE
 
Author:
Ingredients
  • 1 cup butter, softened
  • 2 and ½ cups sugar
  • 5 egg whites
  • 2 teaspoons vanilla
  • 3 cups flour, sifted
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 1 and ½ cups milk
  • Food coloring
  • 3 batches vanilla buttercream frosting
Instructions
  1. Preheat oven to 350 degrees.
  2. Beat together butter and sugar. Slowly incorporate egg white into mixture. Add vanilla.
  3. In a separate bowl, mix together flour, baking powder, salt. Alternate gradually adding flour mixture and milk to butter mixture.
  4. Divide batter equally into six separate bowls. Use food coloring to dye each portion to your desired shade.
  5. Transfer batter to a well greased 9 inch round baking pan. Bake for 15 minutes. Assemble cake with buttercream frosting.

Adapted from Whisk Kid.

My New Cookbook


PRE-ORDER NOW:  AMAZON | BARNES & NOBLE

This cake makes me so happy! I’d love it at Easter. And St. Patrick’s Day of course. Birthdays. And just normal life. Rainbows are beautiful and children love them. Sifting the flour and using just egg whites makes such a difference. And this is like, THE DEFINITION of a thing to bake with children.

READ MORE

CARAMELIZED ONION & EGGPLANT PASTA

May 21, 2018
Rachel Schultz

In my early days as a homemaker, I made this recipe the night I hosted six people for dinner – the largest group I had ever single-handedly entertained in my young cook’s life. My friend Elysia and I strategized for 20 minutes on the phone of what I should make. Pasta can feed a lot of people, which made it our winner. With many italian entrees, you could assign guests to bring along a salad or side, if you want to go potluck style gathering.

DOUBLE THE RECIPE TO SERVE TWELVE!! What hospitality possibilities. One more tip, since eggplant can be controversial I do it in large pieces so it is easy to eat around, if desired.

Caramelized Onion and Eggplant Gemelli in SkilletCaramelized Onion & Eggplant Pasta
Serves five to six

1 eggplant, cubed
2 teaspoons olive oil, divided
A dash of salt
A dash of pepper
1 onion, sliced
1 pound pasta (I use gemelli)
6 cloves garlic, minced
1 tablespoon red wine vinegar
2 cups tomato pasta sauce
1 teaspoon red pepper flake
1 rotisserie chicken, shredded (optional)
Basil leaves

Preheat oven to 400 degrees. Arrange eggplant in an even layer on a lined baking sheet. Drizzle with 1 teaspoon olive oil and season with salt and pepper. Roast for 25 minutes.

Place onions in a skillet over low heat with 1 teaspoon olive oil. Heat for 40 minutes, stirring frequently, until caramelized.

Prepare pasta al dente, according to package instructions.

Add garlic to onions. Deglaze pan with red wine vinegar.

Toss onion mixture with tomato pasta sauce, pasta and chicken (optional). Top with red pepper flake and basil.

Caramelized Onion and Eggplant Gemelli in Skillet

CARAMELIZED ONION & EGGPLANT PASTA
 
Author:
Ingredients
  • 1 eggplant, cubed
  • 2 teaspoons olive oil, divided
  • A dash of salt
  • A dash of pepper
  • 1 onion, sliced
  • 1 pound pasta (I use gemelli)
  • 6 cloves garlic, minced
  • 1 tablespoon red wine vinegar
  • 2 cups tomato pasta sauce
  • 1 teaspoon red pepper flake
  • 1 rotisserie chicken, shredded (optional)
  • Basil leaves
Instructions
  1. Preheat oven to 400 degrees. Arrange eggplant in an even layer on a lined baking sheet. Drizzle with 1 teaspoon olive oil and season with salt and pepper. Roast for 25 minutes.
  2. Place onions in a skillet over low heat with 1 teaspoon olive oil. Heat for 40 minutes, stirring frequently, until caramelized.
  3. Prepare pasta al dente, according to package instructions.
  4. Add garlic to onions. Deglaze pan with red wine vinegar.
  5. Toss onion mixture with tomato pasta sauce, pasta and chicken (optional). Top with red pepper flake and basil.

Adapted from Chez Panisse Vegetables.

My New Cookbook


PRE-ORDER NOW:  AMAZON | BARNES & NOBLE
Caramelized Onion and Eggplant Gemelli in Skillet

In my early days as a homemaker, I made this recipe the night I hosted six people for dinner – the largest group I had ever single-handedly entertained in my young cook’s life. My friend Elysia and I strategized for 20 minutes on the phone of what I should make. 

READ MORE

PARMESAN & PARSLEY BISCUITS (WITH REFRIGERATED BISCUIT DOUGH!)

May 14, 2018
Rachel Schultz

Let’s dress up some ready made biscuits. You take butter. You melt butter. Add in garlic powder. Pour butter into base of a pan with cheeses and fresh parsley. You face the pop of a can of biscuit dough. You have nice biscuits. The rest of the details below. The store-bought rolls of biscuits are good; don’t get me wrong. But, this little recipe takes them to the next level.

Parmesan Parsley Biscuits With Refrigerated Biscuit DoughParmesan & Parsley Biscuits (With Refrigerated Biscuit Dough!)
Makes eight biscuits

3 tablespoons butter, melted
1 teaspoon garlic powder
1/4 cup grated parmesan
1/4 cup shredded mozzarella
2 tablespoon chopped fresh parsley
1 can refrigerated jumbo biscuit dough (16.3 ounces)

Preheat oven to 425 degrees.

In a small bowl, stir melted butter with garlic powder. Pour butter into base of a 9×13 baking dish to coat the bottom. Sprinkle over parmesan, mozzarella, and parsley.

Arrange biscuits over cheeses. Bake for 15-17 minutes.

Parmesan Parsley Biscuits With Refrigerated Biscuit DoughParmesan Parsley Biscuits With Refrigerated Biscuit DoughParmesan Parsley Biscuits With Refrigerated Biscuit Dough

4.0 from 1 reviews
PARMESAN & PARSLEY BISCUITS (WITH REFRIGERATED BISCUIT DOUGH!)
 
Author:
Ingredients
  • 3 tablespoons butter, melted
  • 1 teaspoon garlic powder
  • ¼ cup grated parmesan
  • ¼ cup shredded mozzarella
  • 2 tablespoon chopped fresh parsley
  • 1 can refrigerated jumbo biscuit dough (16.3 ounces)
Instructions
  1. Preheat oven to 425 degrees.
  2. In a small bowl, stir melted butter with garlic powder. Pour butter into base of a 9x13 baking dish to coat the bottom. Sprinkle over parmesan, mozzarella, and parsley.
  3. Arrange biscuits over cheeses. Bake for 15-17 minutes.

Adapted from Life in the Lofthouse.

My New Cookbook


PRE-ORDER NOW:  AMAZON | BARNES & NOBLE
Parmesan Parsley Biscuits With Refrigerated Biscuit Dough

Let’s dress up some ready made biscuits. You take butter. You melt butter. Add in garlic powder. Pour butter into base of a pan with cheeses and fresh parsley. You face the pop of a can of biscuit dough. You have nice biscuits. The rest of the details below. The store-bought rolls of biscuits are good;

READ MORE

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