We’ve shown you how to make a muffin in a microwave, and now we want to show you how you don’t need an oven to bake a cake. Chef Vance recently made a spice cake on our Jenn-Air 30″ Induction Cooktop. Although the total bake time is longer than in the oven, it’s nice to know you have the choice. When you bake on an induction cooktop, you have multiple settings to choose from, like Simmer, Melt and numbered levels. The instructions below are based on the Jenn-Air settings. Refer to your user manual for equivalent settings.
- Prepare a box of spice cake mix and follow the directions for mixing the batter;
- Use a 9-inch circular pot, with lid, that is about 2 inches deep. Lightly grease and flour the inside;
- Using the various settings (as seen below in red), follow the below timing for the cake:
- 15 min on the Simmer setting, uncovered;
- 25 min, covered, with the cook temp at number 2, and then wipe condensation off the lid;
- 25 min, covered, at same cook temp setting and then wipe the lid of the condensation;
Taking a peek at the cake after wiping the lid
- 5 min, covered, on setting 2;
- 20 min, covered, on cook setting 3, and then wipe condensation off lid;
- 10 min, covered, on setting 3;
- Remove lid and allow cake to cool uncovered for 8-10 min.
- Cover pan with plate and flip to remove the cake from the pan. Ice the cake with desired icing (recipe below)
- 3 cups powder sugar
- 1/3 cup softened unsalted butter
- 1 ½ tsp. Vanilla extract
- 2-4 Tbsp. whole milk (room temp.)
- Combine powder sugar and butter.
- One teaspoon at a time, add milk to the mix until desired consistency is reached.
- Once the consistency is where you want it, stir in the vanilla extract to fully incorporate.
If you haven’t joined yet, we have a Facebook group set up for customers and friends of Mrs. G to interact and engage with each other and the staff here at the store. As a way to bring more ideas to the group, we would love to present a challenge for anyone who is interested in getting creative with their food. Recently, Chef John prepared a cold fruit pizza using the bread recipe from his herb casatiello demo (minus the meat). The additional ingredients included: mascarpone cheese, honey and fruit of your choosing. The process was simple: 1) Bake your pizza dough; 2) Once it has cooled, spread the mascarpone cheese to act as your “sauce;” 3) Next, lightly coat your fruit with honey and arrange as your pizza toppings. That’s it! Read More
On Wednesday, May 11th, we hosted industry professionals for a CEU credit course presented by Faber. To feed our guests, guest chef Mary Beth Madill brought in an Olive Oil Cake and made frittatas in the store. We like to treat people to something unique and special when they visit our showroom for meetings and events. We invite you to try the recipe at home and share your results in our new Facebook group, Mrs. G’s Community Kitchen. All customers and friends of Mrs. G are invited to join the group and share recipes and/or their own appliance tips. Click here to join! Read More
On Thursday, February 11th, Mrs. G hosted the Princeton Regional Chamber of Commerce Business After Business networking event. The 150 in attendance braved the freezing temperatures and warmed up with comfort food favorites catered by The Gretalia Group, the group of restaurants known for #getforky and that include PJ’s Pancake House, Osteria Procaccini and North End Bistro. Owner John Procaccini echoed Debbie Schaeffer’s comments about supporting fellow businesses by saying that “It’s important that we share the wealth among each other.” Read More
I first posted this recipe on the Cherry Grove Farm blog and then I made it for Mrs. G’s grand re-opening. You can serve it for dessert, warm and topped with vanilla ice cream, or as a first course topped with brie on a bed of greens (I will get some spicy greens from our Urban Cultivator).
Thank you, our Coffee Talk friends, for braving the rain to join us for the first event at the new showroom. Read More
I adapted these buttery fruity muffins from Allrecipes.com. I replaced the butter with olive oil and the buttermilk with apple cider. Some customers asked for the recipe. So here it is. Read More
I live about 45 minutes from Terhune Orchards, and although there are other farms in short driving distance, I often pack my kids (whoever is not in college yet) and we go to the Lawrenceville, NJ farm. In the fall, we usually have one purpose in mind – apples. Read More
What’s scarier: high heat or low heat?
You may think that the answer is obvious, but many chefs will tell you that the latter is more terrifying. Read More
On February 26th, Mrs. G and new neighbor Worldwide Wholesale Flooring welcomed industry professionals to the Worldwide showroom for a 2015 kitchen trends event. We had a captivated audience of nearly 100 people who were eager to learn some of the new and innovative upgrades to our standard kitchen appliances (did you know that GE is coming out with a fridge with built-in Keurig? Retweet it). Knowing that we would get people excited for the next wave of kitchens, I wanted to have them talking about our food too. That’s why I prepared gluten-free black bean brownies. Read More