Kids in the Kitchen

I don’t know about you, but I change my recipes for the seasons like I change the clothes in my closet.  Summer is just around the corner and it’s time to think about easy, fun recipes.
 picnic-562594_1280
Thinking about this reminded me of the time our daughters, then in junior high school, made Peanut Butter Tandy Cake.  Call it what you will Tastycakes, Tandy Kake or Kandy Kake…my recipe calls it Peanut Butter Tandy Cake.   Yes, they are just like the ones you buy at the store.  I didn’t know there was a controversy over the name, to me, they always were and always will be Tandy Cakes (see the tweet below explaining the name change).

 

At any rate, when I got home…from wherever…the girls were upset because they had done something wrong and the end product was not like it was when I made the recipe.  It only took one look at the baking sheet to realize they had forgotten to add the baking powder.  However, in my opinion, they made it better.  Their Tandy Cake was EXACTLY like the original except cut into squares instead of the traditional round shape.  Without the baking powder the cake layer stayed low like the Tandy Cakes we all know and love.

tandy kakeThis picture shows the recipe with the baking powder.

Without the baking powder they are about half this high.

Peanut Butter Tandy Cake

Preheat oven to 350 degrees.

Grease or use baking spray to coat the bottom of a 10 x 15-inch jelly roll pan (pan must have sides).

Cake Ingredients

2 c flour

2 c sugar

1/2 c oil

1 c milk

4 slightly beaten eggs

2 t melted butter

2 t baking powder

1 t vanilla

Mix ingredients together and pour on the well-greased 10 x 15-inch jelly roll pan.

Bake at 350 degrees for 25-30 minutes.  DO NOT OVER BAKE.

Peanut Butter Topping

While cake is baking, mix together:

3/4 c smooth peanut butter

1/2 stick melted butter

3/4 to 1 c powdered sugar

When cake tests done, remove from oven and immediately spread peanut butter topping

over the entire top of the cake while it is still hot.

Place in refrigerator or freezer until the peanut butter has hardened.

Chocolate Icing

When cake is cold, melt two 8-ounce Hershey bars in a double boiler on top of the stove.

Spread the melted chocolate over the peanut butter layer and return cake to the refrigerator until chocolate is set.

Before serving bring the cake to room temperature and cut into 2-inch square.

Enjoy, with or without the baking powder!

Is It a Tandy Kake or a Kandy Kake?

By

That’s Tandy Kake to you, sir

We knew there was a reason we were following Tastykake’s Twitter feed! Today they’ve revealed the answer to a mystery that’s been nagging us for YEARS. Why did they change the name of our beloved chocolate-covered peanut butter mini-cakes from Tandy Kakes to Kandy Kakes? Honestly, we’ve had arguments with people about this very subject, people who refused to believe they were ever called Tandy Kakes. People who made us question the validity of our own childhood lunchbox memories! Today, Tasty Baking Company solved the mystery in 140 characters (or less).

Via Twitter:

“Tandy Kakes were changed to “Kandy Kakes” to avoid confusion with the Tandy Candy Co. during the 1970s.”

Thank you, Tastyake, for making us feel whole again! We don’t know who this Tandy Candy Company is (or was, since we can’t find them via a google search), but we are going back to calling them Tandy Kakes, just because we can.

If anyone else has any burning Krimpet or Koffee Kake questions, they will be answering them via Twitter: @TastyBakingCo.

 

 

girl-with-book-1422543-s

Don’t forget your summer reading list!

SVA seriesWeaver Tale Cover - CopyBAS Books INSPIRED 2015 (2)digitalbookcoverupdated (2)EASmokeandMirrors Front Cover (3)-page-001

Advertisements

4 Comments (+add yours?)

  1. Ema Jones
    May 15, 2015 @ 08:35:35

    I must encourage Kids in the Kitchen. Can I use coconut sugar instead of this sugar?

    Reply

    • kadavis1
      May 19, 2015 @ 07:38:04

      Hi Ema, Sorry for the delay in responding. I never used coconut sugar so I don’t honestly know. If you substitute in equally for regular sugar then I don’t see a problem. Good luck. Hope you like the recipe.

      Reply

  2. Chantal Jauvin
    May 26, 2015 @ 06:43:20

    I love the title “Kids in the Kitchen”.

    We were not a “sweets” family so I really do not have recollection of baking with my Mom. I do have many memories of coming home to all these amazing savory flavors. Especially sauces, being French, that is the pride of the chef. And just like with baking, I loved that moment when Mom would extend the wooden spoon dripping with some bechamel sauce and would say “How is it? Do you think it needs something more?”

    Over time, I developed my palate without realizing it. I might not have known that it was thyme missing but I knew that some flavor needed to be underlined. This focused my food experience to the pleasures of different flavors. For this, I am grateful to my mother. Today as I travel the world, I love to savor the nuances. It all started in the kitchen and that spoon.

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: