Lemon Blueberry Layer Cake

Lemon-Blueberry Layer Cake

Lemon Blueberry Layer Cake

Ingredients:

 
2 cups plus 6 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
3 cups fresh blueberries
1/2 cup sour cream
1/2 cup whole milk
2 teaspoons vanilla extract
3/4 teaspoon pure lemon extract
1 teaspoon lemon zest
1 cup (2 sticks) unsalted butter, softened about 20 minutes out of refrigerator
1 1/2 cups white sugar
4 large eggs

Directions:

Preheat oven to 350°F. Prepare three 8" round cake pans with parchment paper, butter and flour. Sift dry ingredients into medium bowl. Transfer 1 tablespoon flour mixture to larger bowl. Add fresh blueberries and toss to coat them with flour. Set remaining flour mixture and blueberries aside.
Stir whole milk, sour cream, vanilla extract, lemon extract and lemon zest in small bowl. In the bowl of a stand mixer, cream butter and sugar, until pale yellow and very fluffy, about 5 minutes. Beat in eggs one at a time, until well combined. Mix in flour mixture alternately with milk mixture, starting and ending with flour mixture. Stir until just combined. Gently fold in blueberries. Divide batter equally among 8" round pans.

Bake cakes until toothpick inserted into centre comes out clean, about 25 minutes. Cool cakes in pans on racks for about 10 minutes, then invert onto racks until completely cool. 

 

Zesty Lemon Frosting

Ingredients: 

1 cup soft unsalted butter
2 teaspoons lemon zest
6 cups icing sugar
60 ml fresh lemon juice
6 tablespoons whipping cream (35% cream)
1/2 teaspoon pure lemon extract
2 tablespoons water
pinch salt
drop of AmeriColor "Electric Yellow" gel color (optional)
 

 

Directions:

 

Cream butter and lemon zest in bowl of electric mixer fitted with paddle attachment, about 3 minutes. Slowly add icing sugar, mixing on low speed for about 2 minutes. Add remaining ingredients and beat on med-high for 3-4 minutes until very fluffy. If using color gel, add a drop or two, then beat until blended. Yields enough to frost outside of three layer 8" round cake.

 

Lime Coconut Cheesecake

Lime Coconut Cheesecake


Ingredients:

Crust:
2 C graham cracker crumbs
1/2 C sweetened flaked coconut
2 Tbs sugar
6 Tbs butter, melted

Cheesecake:
3 8 oz packages cream cheese, softened
1 C sugar
3 eggs at room temperature
2 Tbs lime zest
1/2 C fresh lime juice (about 4-5 medium limes)
1 1/2 tsp vanilla extract

Topping:
1 C heavy whipping cream
1/2 C powdered sugar
1 tsp vanilla extract
1 1/2-2 tsp coconut extract

1/3 C sweetened flaked coconut, toasted


Directions:

Preheat oven to 350 degrees.  Cover the bottom of a 9 inch spring-form pan with a double layer of foil.  Set aside.

Combine graham cracker crumbs, 1/2 C coconut, and melted butter and mix well.  Press evenly into the bottom of the pan and about 1" up the sides.  Place pan in oven and bake for 5 minutes.  Remove and set aside until ready to use.

In a separate bowl, beat cream cheese and sugar until creamy.  Add eggs, one at a time, beating after each addition.  Add vanilla, lime zest, and lime juice and beat to combine.  Pour batter into prepared crust.  Place spring-form pan into a larger pan, such as a roasting pan and place in center rack in the oven.  Carefully pour hot water into the larger pan until it reaches about half way up the spring form pan.  Bake cheesecake for 75-85 minutes or until center is set and the edges just barely begin to brown.  Leave cheesecake in oven, but turn heat off and crack oven door.  Let sit for 30 minutes and then remove and cool completely on a rack.  When cool to room temp, cover with plastic wrap and chill overnight.

When ready to serve, place cheesecake on serving dish.  Beat whipping cream until soft peaks form and then add powdered sugars and extracts.  Beat until medium peaks form.  Spread whipping cream evenly over cheesecake and sprinkle with toasted coconut.  Garnish with sliced limes if desired.  Slice and serve.

Marbled Pound Cake

Marbled Pound Cake

Ingredients:

1 3/4 cup flour

2 tsp baking powder

1/2 tsp salt

8 Tbsp butter; room temp

1 cup granulated sugar

3 eggs; room temp

1 tsp vanilla

1/2 tsp almond extract (optional)

2/3 cup buttermilk

5 Tbsp cocoa powder

Directions:

Heat oven to 350 degrees. Sift together flour, baking powder & salt. Set aside. Grease and flour four 5 1/2 x 3 x 1 1/2 (approx) mini loaf pans OR one 8 1/2 x 4 1/2 inch loaf pan.

In large bowl cream butter and sugar until fluffy (3-4 min). Add the eggs in one at a time, mixing to incorporate after each one. Stir in extract(s). 

Add the dry ingredients, alternating with the buttermilk, starting and ending with the flour. Set aside 1/3 of batter.

In a small bowl combine cocoa powder and 6 Tbsp HOT water. Mix until smooth. Add to reserved 1/3 batter. Stir until well combined. Fill prepared pan(s) by alternating spoonfuls of each batter. Swirl with a skewer or cake tester.

Bake 40-45 min (for one cake) or 20-25 for small cakes (check after 15 min) or until cake tester comes out clean. Place on a wire rack to cool. Invert after 5-10 min. Let cool completely and top with icing glaze.

Glaze:

1 1/2 Tbsp butter; room temp

1/2 cup powdered sugar

4 tsp milk

Directions:

Combine all ingredients and stir until smooth and pourable (add more milk if necessary.)

Orange Chocolate Swirl Cake

Orange Chocolate Swirl Cake

Ingredients:

100gm unsalted butter, room temperature until softened
100gm caster sugar,
100gm self-raising flour, sifted
2 eggs, lightly whisked
3 tbsp fresh orange juice
1 tsp finely grated orange zest (only orange part)

Ingredients of chocolate swirl:
25gm dark chocolate (with 70% cocoa preferable)
1 tbsp caster sugar
1 1/2 tbsp milk

Directions:

1. Preheat oven to 335F.
2. Place chocolate, sugar and milk in a small bowl. Place the small bowl on top of a pot filled with some simmering water and heat over low heat until chocolate melts, sugar dissolves completely. Stir to combine well. Set aside.
3. Place butter, sugar, flour, eggs, orange juice, orange zest in a bowl. Beat with an electric mixer for 3 minutes until pale and creamy. Make sure not to over-beat anyway. The cake won’t be soft otherwise.
4. Spoon the batter mixture and fill the base of the moulds. Don’t need to level the surface because you want to get some patterns more interesting. Randomly drizzle the chocolate mixture over the top. Then spoon the rest of the batter mixture on top. Use a spoon or knife to draw through the mixture to create interesting effects if you like. Bake in the pre-heated oven for 30 to 35 minutes. Test with an inserted needle that comes out clean. Remove from the oven and let cool in the moulds for 5 minutes. Turn out and let cool completely on a wire rack.

I used two 11.5cm x 5cm round silicon molds. (You might use a rectangular baking pan instead.)

Marble Cheesecake

Marble Cheesecake

Ingredients:

1 package devil's food cake mix

3 tablespoons butter or margarine, melted

3 eggs

1/3 cup sugar

1 package (8 ounces) cream cheese, softened

¾ teaspoon vanilla

1 container (8 ounces) sour cream

¾ cup whipping (heavy) cream

Directions:

Heat oven to 350° (325° for dark or nonstick pans). Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening or spray with cooking spray.

Reserve 1 cup dry cake mix for filling. Beat remaining cake mix, the butter and 1 egg in large bowl with electric mixer on low speed just until dough forms. Press on bottom of pan.

Beat sugar, cream cheese and vanilla in large bowl with electric mixer on medium speed until smooth. Beat in remaining 2 eggs, the sour cream and 1/4 cup of the whipping cream on low speed until smooth; reserve 1 cup cream cheese mixture. Pour remaining cream cheese mixture over crust.

Beat reserved 1 cup cake mix, reserved 1 cup cream cheese mixture and remaining 1/2 cup whipping cream in same bowl on low speed until smooth. Drop chocolate cream cheese mixture by spoonfuls over cream cheese mixture in pan. Cut chocolate mixture through plain mixture with knife in S-shaped curves in one continuous motion. Turn pan 1/4 turn, and repeat for marbled design. Tap bottom of pan sharply on counter to level cream cheese mixtures.

Bake 32 to 40 minutes or until sharp knife inserted 1 inch from side of pan comes out clean (center will not be set). Cool 30 minutes on wire rack. Refrigerate 30 minutes. Run knife around side of pan to loosen cheesecake. Refrigerate at least 4 hours until chilled. Store covered in refrigerator.

High Altitude (3500-6500 ft): Before heating oven, place small baking pan filled with 1 to 2 cups water on oven rack below cheesecake to help prevent cheesecake from cracking. Bake 40 to 45 minutes.

Strawberry Rhubarb Upside Down Cake

Strawberry Rhubarb Upside Down Cake Ingredients: ¼ cup butter or margarine 1 cup packed brown sugar 2 cups sliced fresh strawberries 2 cups chopped fresh rhubarb 1 box yellow or French vanilla cake mix 1 ¼ cups water 1/3 cup vegetable oil 3 eggs Directions: Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange strawberries on brown sugar; sprinkle evenly with rhubarb. Press strawberries and rhubarb gently into brown sugar. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over strawberries and rhubarb. Bake 43 to 50 minutes or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down on pan; turn plate and pan over. Leave pan over cake 1 minute so brown sugar topping can drizzle over cake. Cool 30 minutes. Serve warm or cool. Store loosely covered at room temperature.

Deep Dark Chocolate Torte

Deep Dark Chocolate Torte

Ingredients:

1 box chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1/3 cup granulated sugar
1/3 cup water

Filling:
2 packages (8 oz each) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla
2 to 3 teaspoons milk

Ganache:
1 ½ cups semisweet chocolate chips
6 tablespoons butter (do not use margarine)
1/3 cup whipping cream


Directions:

Heat oven to 350°F (325ºF for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening (do not use cooking spray); lightly flour. Make and cool cakes as directed on box for 8- or 9-inch round pans.
Meanwhile, in 1-quart saucepan, stir granulated sugar and water. Heat to boiling, stirring occasionally; remove from heat. Cool completely.
In medium bowl, beat all filling ingredients on low speed just until blended, adding enough milk for spreading consistency; set aside.
In 1-quart saucepan, heat all ganache ingredients over low heat, stirring frequently, until chips are melted and mixture is smooth. Refrigerate about 30 minutes, stirring occasionally, until slightly thickened.

Cut each cake layer horizontally to make 2 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Brush about 1 tablespoon of the rum mixture over cut side of each layer; let stand 1 minute to soak into cake. Fill each layer with about 2/3 cup filling. Spread ganache over side and top of torte. Store loosely covered in refrigerator.

Boston Creme Pie Cake

Boston Creme Pie Cake

Ingredients:

1 yellow cake mix
1 cup milk
1 small package instant vanilla pudding
1 small carton whipping cream
Chocolate frosting 

Directions:

Make yellow cake batter according to package directions and bake in two round cake pans.  Cool completely when done.  Make vanilla pudding with the 1 cup of milk and set aside.  Whip the whipping cream until stiff, adding a little sugar and vanilla to taste.  Combine pudding and whipped cream.  Stack the two cakes on top of each other with the filling in the middle.  (I had to slice off the top of one cake to make it flat).  Top with your favorite chocolate frosting.  (I used the recipe on the back of the Hershey's cocoa)

Gingerbread Cake with Cream Sauce

Gingerbread Cake with Cream Sauce


Ingredients:

1 cup sugar
1/2 cup butter, softened
2 cups flour
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground allspice
1/2 tsp salt

1 tsp baking soda
1 cup buttermilk
1/2 cup molasses
2 eggs


Directions:

Mix until crumbly. Reserve 1/2 cup of the above mixture for the streusel topping. To this, add 1/2 cup chopped pecans, if desired.

To the remainder, mix in baking soda, buttermilk, molasses, and eggs.

Pour batter into a well-greased 13x9 baking pan. sprinkle with the reserved streusel topping. Bake at 350 for 28-30 minutes, or until toothpick comes out clean. Watch carefully so you don't overbake. Let cool slightly, and serve warm with Cream Sauce.



Cream Sauce

Ingredients:

1 cup sugar
1 cup heavy cream
1/2 cup butter
dash ginger


Directions:

Combine and bring to a gentle boil over medium heat. Stir 4 minutes. Serve and warm sauce over gingerbread. Refrigerate any remaining sauce.

Coconut Cake

Coconut Cake

Ingredients:

3 egg whites + 2 whole eggs

1/2 cup whole milk
2 teaspoons pure vanilla extract
3 cups cake flour
2 1/3 cups sugar
4 teaspoons baking powder
1/2 teaspoon fine sea salt
2 sticks unsalted butter, room temperature
1 cup unsweetened coconut milk
—
2 cups sweetened flaked coconut
2/3 cup lemon curd


Cream Cheese Frosting:

1 lb. cream cheese, softened
2 sticks unsalted butter, softened
2 teaspoons pure vanilla extract
zest of one lemon
5 cups powdered sugar


Directions:

1. Preheat oven to 350 degrees. Butter the bottoms of three 8-inch round cake pans. Line the bottom of each pan with a parchment circle and butter the circle and sides.

2. Put the egg whites, whole eggs, 1/2 cup milk and vanilla in a bowl. Whisk to mix thoroughly and then set aside.

3. In a large mixer bowl, combine the flour, sugar, baking powder and salt. With the mixer on low, beat the dry ingredients for about 20 seconds to break up any lumps. Add the butter and coconut milk on low speed and beat to combine. Raise the speed to medium and beat until light and fluffy about 2 minutes.

4. Add the egg white mixture in 2 or 3 additions, scraping the sides of the bowl after each addition. Divide the batter evenly amongst the pans.

5. Bake for 30 minutes. Allow cakes to cool in their pans for 15 minutes. Then, turn the cakes out and place on a wire rack to cool.

6. To assemble the cake, place one layer, flat side up (bottom of cake) on a cake platter. Tuck pieces of parchment paper under the cake to protect the platter from frosting splatter. Cover the cake with 1/3 cup lemon curd. Cover the lemon curd with approximately one cup of frosting; spread evenly before sprinkling with some coconut. Repeat with each layer.

Snickerdoodle Bundt Cake

Snickerdoodle Bundt Cake

Ingredients:

2 teaspoons ground cinnamon
1 cup white sugar

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1 cup unsalted butter, at room temperature
1 cup white sugar
1 cup light brown sugar
3 eggs, at room temperature
2 teaspoon vanilla extract
1 cup full-fat sour cream, at room temperature


Directions:

In a small bowl, combine 1 cup of sugar and 2 teaspoons of cinnamon. Mix together really well and set aside.
Preheat oven to 325F. Use PAM (with flour) and generously spray a 9 inch Bundt pan. Make sure to spray the creases and the inner tube. You could also use shortening, but I find it’s easier to spray with PAM. Gently dust the entire inside of the pan with the sugar and cinnamon mixture. You should only need about 1/4 to 1/2 cup of sugar, but try and evenly coat the inside surface of the pan, including the tube. Save the remaining sugar and cinnamon mixture and set everything aside.

Sift together the flour, baking powder, baking soda and salt. Set aside.

Beat just the butter on medium speed for one full minute. Add the white sugar and mix for 3 minutes, until light and fluffy. Scrape down the bowl and blade and add the brown sugar.

Mix for 2 minutes until the mixture looks light brown and uniform in color. Add the eggs one at a time, beating each for 1 full minute. Stir in the vanilla. Add the flour mixture alternately with the sour cream; beat well.
Spread half of the batter into the prepared pan. Sprinkle with 1/4 to 1/3 of a cup of the cinnamon sugar mixture over top the cake. Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top. (If you run out of cinnamon sugar, you can mix just 1/4 cup of sugar + 1/2 teaspoon of cinnamon together for the top of the cake. It should be more than enough.)

Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.

Banana Nut Cake with Peanut Butter Frosting

Banana Nut Cake with Peanut Butter Frosting

Ingredients:

Cake:

2 1/3

cups Gold Medal® all-purpose flour

1 2/3

cups granulated sugar

1 1/4

cups mashed ripe bananas (2 1/2 medium)

2/3

cup butter or margarine, softened

2/3

cup finely chopped nuts

2/3

cup buttermilk

1 1/4

teaspoons baking powder

1 1/4

teaspoons baking soda

3/4

teaspoon salt

3

eggs 

 

Frosting:

1/3

cup peanut butter

3

cups powdered sugar

1 1/2

teaspoons vanilla

1/4

to 1/3 cup milk 

Directions:

1. Heat oven to 350°F. Grease bottom and sides of 1 (13x9-inch) pan or 2 (9-inch) round cake pans with shortening; lightly flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan(s).
2. Bake 13x9-inch pan 45 to 50 minutes, round cake pans 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool round cakes 10 minutes before removing from pans to cooling racks. Cool completely, about 1 hour.
3. In medium bowl, beat peanut butter and powdered sugar with spoon or electric mixer on low speed until blended. Add vanilla and 1/4 cup milk; beat until smooth and spreadable. If necessary, beat in more milk, a few drops at a time. Frost 13x9-inch cake, or fill and frost round cake layers with frosting.

Makes 24 servings

Apple Pudding Cake with Cinnamon Butter Sauce

Apple Pudding Cake with Cinnamon Butter Sauce

Ingredients:

Cake:

1

cup packed brown sugar

1/4

cup butter or margarine, softened

1

egg

1

cup Gold Medal® all-purpose flour

1

teaspoon baking soda

1

teaspoon ground cinnamon

1/2

teaspoon ground nutmeg

1/4

teaspoon salt

2

cups chopped peeled or unpeeled cooking apples (2 medium) 

Sauce:

1/3

cup butter or margarine

2/3

cup granulated sugar

1/3

cup half-and-half

1/2

teaspoon ground cinnamon 

Directions:

1. Heat oven to 350°F. Grease bottom and sides of 8-inch square pan with shortening.
2. In large bowl, mix brown sugar and softened butter with spoon until light and fluffy. Beat in egg. Stir in flour, baking soda, 1 teaspoon cinnamon, the nutmeg and salt. Stir in apples. Spread batter in pan.
3. Bake 25 to 35 minutes or until toothpick inserted in center comes out clean.
4. Meanwhile, in 1-quart saucepan, heat sauce ingredients over medium heat, stirring frequently, until butter is melted and sauce is hot. Serve warm sauce over warm cake.

Makes 9 servings

Brown Sugar Cake with Buttery Brown Sugar Sauce

Brown Sugar Cake with Buttery Brown Sugar Sauce

Ingredients:

Cake: 

2 1/4 

cups all-purpose flour

1/2 

teaspoon baking powder

1/2 

teaspoon salt

1 1/2 

cups packed light brown sugar

3/4 

cup granulated sugar

1 

cup butter, softened

4

 eggs

2 

teaspoons vanilla

3/4 

cup milk

Sauce: 

1 

cup butter

1/2 

cup packed light brown sugar

2 

tablespoons milk

1 

tablespoon light corn syrup

1 

teaspoon vanilla

Directions:

1. Heat oven to 350ºF. Grease bottom and side of 12-cup fluted tube cake pan or 10-inch angel food (tube cake) pan with shortening; lightly flour. In medium bowl, mix flour, baking powder and salt; set aside.
2. In large bowl, beat 1 1/2 cups brown sugar, the granulated sugar and softened butter with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed about 5 minutes, scraping bowl occasionally, until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add 2 teaspoons vanilla. Beat in flour mixture alternately with 3/4 cup milk on low speed until smooth. Pour into pan.
3. Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
4. Meanwhile, in 2-quart saucepan, heat sauce ingredients except vanilla to boiling over medium heat, stirring constantly; boil and stir 2 minutes. Remove from heat; cool to room temperature. Stir in 1 teaspoon vanilla. Serve warm sauce with cake.

Makes 16 servings

Gooey Butter Cake

Gooey Butter Cake

Ingredients:

Crust:
1 package (18.25 Oz. Box) Plain Yellow Cake Mix
1 stick Unsalted Butter, melted
1 whole Egg

Filling:
8 ounces, weight Cream Cheese, At Room Temperature
2 whole Eggs
1 teaspoon Pure Vanilla Extract
1 stick Unsalted Butter, melted
3-¾ cups Confectioner's Sugar

Directions:

Preheat oven to 350°. Prepare crust first. In a large mixing bowl, combine the crust ingredients with a wooden spoon until moist. Transfer to a 13″x9″ ungreased baking pan and spread evenly over the bottom of the pan. Set aside.
Next, prepare the filling. In a large mixing bowl, beat cream cheese with an electric mixer until fluffy. Add the eggs, vanilla, and melted butter, and continue to mix. Next, add the confectioner’s sugar one cup at a time until all sugar is mixed in. Pour filling over the crust, and spread evenly with a spatula.
Bake gooey butter cake for 40-45 minutes until it is browned, but the center is still jiggles when the pan is shaken. Cool for 30 minutes. Sprinkle with additional confectioner’s sugar and serve.

Lemon Blackberry Buckle

Lemon Blackberry Buckle

Ingredients:


Crumb Topping
1/2 cup all-purpose flour
1/3 cup sugar
1/8 teaspoon fine sea salt
zest of 1 lemon
1/4 cup unsalted butter, at room temperature, cubed

Cake
1 1/2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 teaspoon freshly grated nutmeg
6 tablespoons unsalted butter
3/4 cup sugar
zest of 1 lemon
2 eggs
1/2 cup buttermilk
2 cups blackberries

Lemon Syrup
1/3 cup sugar
juice of 2 lemons
Preheat oven to 350 degrees and butter a 9-inch square pan.
To make the crumb topping, mix the flour, sugar, salt, and lemon zest together in the bowl of a food processor.  Add the cubes of butter and process until the butter is the size of small peas.  This can also be done in a medium mixing bowl using a pastry blender.  Place the topping in the freezer while you mix the cake batter.

Directions:

To make the cake, whisk the flour, baking powder, baking soda, salt, and nutmeg together in a large bowl.  In a standing mixer with the paddle attachment, cream the butter, sugar, and lemon zest until fluffy, 3-5 minutes.  Add the eggs one at a time and mix until incorporated.  Now add the flour mixture in three additions, alternating with the buttermilk, and ending with the flour.  Gently fold in 1 cup of the blackberries.  Pour the batter into the pan and distribute the remaining berries over the top.  Sprinkle the chilled crumb topping over the berries and bake until lightly golden brown, 45 to 50 minutes.
To make the glaze, combine the sugar and lemon juice in a small saucepan and whisk until blended.  Cook over medium-low heat, stirring occasionally, for 8 to 10 minutes.
Pour the glaze over the cake as soon as it has been removed from the oven.

Chocolate-Marshmallow Crunch Tart

Chocolate-Marshmallow Crunch Tart

Ingredients:


one 10-ounce bag large marshmallows
2 tablespoons unsalted butter
8 ounces semisweet or bittersweet chocolate, chopped
2 cups puffed rice cereal
1/3 cup milk
1/4 teaspoon vegetable oil
1 cup sweetened shredded coconut, toasted
3/4 cup chopped pecans, toasted

Directions:

Grease a 9-inch tart pan with a removable bottom. In a double boiler over simmering water, melt 17 marshmallows, the butter and 1 ounce chocolate, stirring frequently, until smooth. Stir in the cereal. Transfer the mixture to the prepared tart pan and, using a greased rubber spatula or your hands, press into the bottom and up the sides. Wipe out the double-boiler insert.
In the double boiler, melt the remaining marshmallows in the milk over simmering water, stirring frequently, until smooth; let cool. Pour the mixture into the crust; refrigerate for 30 minutes. Wipe out the double-boiler insert.
In the double boiler, melt the remaining 7 ounces chocolate over simmering water, whisking constantly, until smooth. Stir in the oil, 3/4 cup toasted coconut and 1/2 cup pecans. Spoon the mixture onto the tart and spread evenly to cover the marshmallow layer. Top with the remaining 1/4 cup coconut and 1/4 cup pecans; refrigerate for at least 30 minutes or up to 2 hours.

serves 8

Brown Sugar Cake

Brown Sugar Cake
 

Ingredients:

2 cups packed brown sugar
1 cup butter/margarine, soft (we used coconut oil)
3 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 egg
1 cup buttermilk (any milk with juice of half a lemon)
splash of vanilla

Directions:

Cut brown sugar, butter flour and salt together like pie dough, until pea sized crumbs. Set aside one cup.
With the rest of the mixture add soda, egg, milk and vanilla mixing well. Spread in 10×15 jelly pan. Sprinkle with rest of the crumb mixture. Bake 25 - 30 minutes in preheated 350 degree oven.
the photo is of two slices, stacked atop each other.

Pecan Cornmeal Butter Cake

Pecan Cornmeal Butter Cake


Ingredients:


9 tablespoons (4.5 ounces) unsalted butter, plus extra for pans
1/2 cup pecans, toasted (350°F for 10 to 13 minutes, or until browned) and cooled
1 cup confectioners’ sugar
2 tablespoons granulated sugar, plus extra for berries (optional)
3 tablespoons all-purpose flour
1 teaspoon baking powder
7 tablespoons white or yellow cornmeal
1/4 teaspoon kosher salt
4 egg whites
1 teaspoon vanilla extract
Berries, for serving
Ice cream or whipped cream, for serving.

Directions:

In a small pan, cook the butter until it browns and smells nutty (about 6 to 8 minutes). It helps to frequently scrape the solids off the bottom of the pan in the last couple minutes to ensure even browning. Strain and set aside to cool.

In a food processor, pulse pecans, confectioners’ and granulated sugar until powdery. Whisk together flour, baking powder, cornmeal and salt in a large bowl and add pecan-sugar mixture to this.
In a small bowl, whisk the egg whites and vanilla together, just to combine. Whisk this and the browned butter into the dry ingredients. Refrigerate batter at least three hours or overnight.

Heat oven to 325 degrees. Thickly butter the sides of a 9-inch round fluted tart pan, or 9-inch springform. Line the bottom with a circle of parchment paper. Please. My gut told me to do this and I ignored it, following the recipe, and the cake stuck terribly.

Bake until golden and a tester comes out clean, about 25 minutes. Cool 10 to 15 minutes in pan, then turn out on a rack. Serve topped with berries (which you can macerate with a little sugar for a few minutes) and softly whipped cream.

Hazelnut Brown Butter Cake

Hazelnut Brown Butter Cake


Ingredients:

5 ounces (about one heaping cup) hazelnuts, blanched to remove dark skins*
1/2 pound unsalted butter (plus 1 tablespoon melted extra for greasing the pan)
1/2 vanilla bean
1-1/3 cups powdered sugar, plus extra for dusting the cake
1/3 cups all-purpose flour
5 extra-large egg whites
3 tablespoons granulated sugar

Draping Ganache for 10-inch Cake:
4 ounces semisweet chocolate chips or finely-chopped chocolate
1/4 cup heavy cream
1/2 teaspoon instant coffee granules


Directions:

Preheat oven to 350 °F. Spread the hazelnuts on a baking sheet, and toast 12 to 15 minutes, until they’re golden brown and smell nutty. Let them cool. Cut out a circle of parchment paper to fit in the bottom of a 10-inch round cake pan. Brush the pan with a little melted butter and line the bottom with the paper.

Place the rest of the butter in a medium saucepan. Slice the vanilla bean lengthwise down the center, and using a paring knife to scrape the seeds and pulp onto the butter. To make sure not to lose any of the seeds, run your vanilla-coated knife through the butter. Add the vanilla pod to the pan, and cook the butter until the butter browns and smells nutty (about 6 to 8 minutes). It helps to frequently scrape the solids off the bottom of the pan in the last couple minutes to ensure even browning. Set aside to cool. Remove the vanilla pod and discard.

Grind the hazelnuts with the confectioners’ sugar in a food processor until they’re finely ground. Add the flour and pulse to combine. Transfer to a large bowl.
Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Add the granulated sugar and mix on high speed 4 to 5 minutes, until the mixture forms very stiff peaks. When you turn the whisk upside down, the peaks should hold. Transfer the whites to a large mixing bowl.

Alternate folding the dry ingredients and the brown butter into the egg whites, a third of a time. Remember to scrap the bottom of the brown butter pan with a rubber spatula to get all the little brown bits.
Pour the batter into the prepared cake pan, and bake for 40 minutes to 1 hour. Cool on a rack 30 minutes. Run a knife around the inside edge of the pan, and invert the cake onto a plate. Peel off the paper, and turn the cake back over onto a serving platter. Sprinkle it with powdered sugar or cover with ganache.

* I removed the skins (which are especially tough on the delicious Oregon hazelnuts I found) by toasted them on a baking sheet at 350°F for about 15 minutes then either (I tried both methods) wrapping the warm nuts in a dish towel, letting it steam for five minutes and then vigorously rubbing them together to remove the skins or by plunking them in a colander and using a hard, dry, clean scrub brush to brush their skins off.

Ganache:
Melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of the cake. (I usually use the boil cream and then stir in chips until they melt method, but found that this time it ended up too thick and hard to drizzle. Feel free to try either, though!)