Mexican Chocolate Cake with Milk Chocolate Frosting

Mexican Chocolate Cake

Baked Bree

1 cup unsweetened cocoa

2 3/4 cups flour

1 1/4 cups sugar

1 cup packed brown sugar

1 1/2 Tablespoon cinnamon

2 teaspoons baking soda

1/2 teaspoon cayenne pepper (would go up to 1 teaspoon next time)

1/2 teaspoon salt

2 cups whole milk

1/2 cup olive oil

1/2 cup vegetable oil

2 eggs

2 Tablespoons balsamic vinegar

1 1/2 Tablespoons vanilla

Put all of the dry ingredients in a large bowl.

Mix together the wet ingredients.

Combine wet with dry. Place in two, greased 9-inch cake pans fitted with parchment paper on the bottom.

Bake at 350 degrees for about 45 minutes. Let cakes cool in the pans for 10 minutes and then turn them out to let them cool completely.

Creamy Milk Chocolate Frosting

New Best Recipe

1/2 cup heavy cream

Pinch of salt

1 tablespoon light corn syrup

10 ounces milk chocolate, chopped (I used chocolate chips)

1/2 cup (2 ounces) confectioners' sugar

8 tablespoons cold unsalted butter, cut into 8 pieces

Heat the cream, salt and corn syrup in a microwave-safe measuring cup on high until simmering, about 1 minute.

Place the chocolate in a food processor. With the machine running, gradually add the hot cream mixture through the feed tube; process 1 minute after the cream has been added. Stop the machine; add the confectioners' sugar and process to combine, about 30 seconds. With the machine running, add the butter through the feed tube, one piece at a time; process until incorporated and smooth, about 20 seconds longer.

Transfer the frosting to a medium bowl and cool, stirring frequently, until thick and spreadable, about 1 hour. I ended up sticking it in the refrigerator to harden up a bit.

*doesn't make much frosting. Ended up making a second chocolate frosting recipe for the filling and the top decorations.

Rhubarb Berry Tart

This is really a mix between a tart and a crisp. The topping is that of a crisp, but there is a crust below the filling. I baked it in a 9 inch round cake pan. This was really the perfect mix between crust, filling and strudel topping. For the filling, I used mostly rhubarb and cherries. Yum, a really great, tart combo!

This tart was apparently from the LA Times. I will certainly make this again. It was the perfect summertime dessert. And I couldn't stop eating it. Winning!

Rhubarb Berry Tart
Baking with Lisa

For the almond crust:
2 sticks unsalted butter, softened
3/4 cup + 3tbsp sugar (I used half brown sugar and half granulated)
1 egg yolk
1 whole egg
1/3 cup almond meal (super easy to make: just grind whole almonds in a food processor or coffee grinder)
3 1/4 cup all purpose flour
1/2 tsp baking powder

1. Cream the butter and sugar in the bowl of a standing mixer fitted with a paddle attachment until creamy. Add the egg yolk until it is incorporated, then add the whole egg and mix until thoroughly combined, scraping down the bowl as needed.

2. In a separate bowl, sift together the almond meal, flour and baking powder. Add the dry ingredients to the mixing bowl slowly and continue mixing until the dough is thoroughly combined. The dough should be slightly sticky but not wet. Divide the dough in half and shape each portion into a disc. Refrigerate one portion for at least an hour, and freeze the remaining portion to use later (thaw in the fridge before using).

3. Preheat the oven to 350F. Remove the dough from the refrigerator, and place on a lightly floured work surface (or between two sheets of wax paper). Roll out the dough into a circle slightly less than 1/4 inch thick. Fit the dough into a 9-inch pie or tart pan, and trim off any excess dough. With a fork, prick holes all over the dough to allow steam to escape during baking. Bake until light golden brown, 15 to 25 minutes. Cool on a rack.

For the streusel topping:
1/2 cup all-purpose flour
1/2 cup packed light-brown sugar
1/2 stick cold unsalted butter, cut into 1/4-inch cubes
1/4 cup rolled oats
1/2 cup walnuts or pecans, coarsely chopped

1. Measure the flour and the brown sugar into the bowl of a food processor and pulse until combined. Add the butter all at once, and pulse until the mixture looks like damp crumbs.
2. Empty the crumbs into a large bowl. Add the oats and nuts. Work them in with your fingers until the topping is stuck together in big clumps. Refrigerate until needed.

For the tart:
1 1/2 pounds fruit (I used a combo of rhubarb and halved cherries)
1/3 cup sugar (if the fruit is really tart, you can increase to 2/3 cup)
1/2 tsp cinnamon
3 tbsp corn starch (If you like a runnier filling, you can reduce to 2)
1 par-baked tart crust
1 recipe streusel topping

1. Preheat the oven to 375F. Place the tart crust on a baking sheet lined with foil. In a small bowl, mix together the sugar, cinnamon, and corn starch. In a large bowl, gently combine the fruit and the dry ingredients. Dump the mixture into the tart shell and spread evenly (don’t worry if it looks over-full). With your fingers, sprinkle the topping over the fruit, making sure to cover the whole surface area.
2. Bake for 35-50 minutes, until the topping is golden and the fruit is bubbling at the edges.
3. Cool the tart on a rack before unmolding. Serve warm, with vanilla ice cream.

Baked: Sweet and Salty Cake

This was maybe the most ridiculous culinary adventure ever. Making this cake was quite the production, and, of course, I decided to undertake it the afternoon after I ran a half marathon. Smart. Real smart.

Spice got me the Baked cookbook for my birthday, and once I saw this cake, I knew it would be the first thing I made from it!

The cake itself is a classic, very moist chocolate. Maybe one of the best chocolate cakes I've ever had. Seriously. Even after a week and a half, the cake was STILL moist!

In between each layer is a layer of salted caramel. Whooo! I could've stopped here and just used the caramel sauce for everyday adventures in the kitchen. I licked the spoon more than once. The frosting is a whipped caramel ganache frosting. Definitely not your run-of-the-mill frosting here! This is so decadent and rich you may roll over in a chocolate induced coma. In a good way.


Sea salt is love. Honor it.


I can't find this recipe printed online with permissions, so I'm not sure I'm allowed to share the recipe, sorry! But you really should go get this cookbook, because it has some real gems in it!

Donuts

I got a donut pan for my birthday a few months ago (thanks Kali!) and just haaaad to make some donuts with them. I chose some very basic donuts for my first go-round.


The donut pan is perfect. I think you can fill the holes with most muffin mixes and they will come out as a donut! Pretty sweet if you ask me!


I sprinkled some chocolate chips on the top of a few as well as some flaked coconut. Both were delicious and a fun surprise for the donuts.

I dipped the glazed part in some chocolate and rainbow sprinkles, which would make them very fun for kids!


Donuts

2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
2 eggs, beaten
2 teaspoons vanilla extract
1 tablespoon shortening

Glaze:

1 cup confectioners' sugar
2 tablespoons hot water
Sprinkles

Preheat oven to 350 degrees F.

Lightly grease the doughnut pan. In a large bowl, mix the flour, sugar, baking powder and salt. Stir in milk, eggs, vanilla and shortening. Beat together until well blended.

Fill each donut cup approximately 3/4 cup full. Bake 8 to 10 minutes in the preheated oven, until doughnuts spring back when touched. Allow to cool slightly before removing from pan.

To make glaze, blend confectioners' sugar and hot water in a small bowl. Dip donuts in the glaze and dip into sprinkles if desired.

Chocolate Mousse Non-Mouse

In a little land, probably far far away from where you are now, there is a bakery. This may look like any ordinary bakery, but no! It houses my most favorite dessert find: The Mousse Mouse. Now, you may ask, what is a mousse mouse?! Well, its the most miraculous chocolate creation, with rich chocolate cake sandwiched with a decadent chocolate mousse. All coated in a layer of chocolate ganache. The cherry on top would have to be the pure chocolate mouse that sits atop the cake and the chocolate sprinkles scattered along the sides. Tah dah!

Needless to say, I just had to recreate this bad boy at home! Mine turned out a bit differently. First, I used a rich chocolate brownie for the bottom. Instead of cutting the brownies in half and sandwiching with the mousse, I simply topped it with the mousse followed by the ganache. I didn't go so far as to recreate the chocolate mouse, but I couldn't resist chocolate sprinkles.

The result? I think mine may have been a bit better. More chocolate flavors and mouse or not, super delicious!



Truffle Brownies
First Look then the Cook 

6 ounces bittersweet chocolate, chopped, divided
11 tablespoons unsalted butter, cut into 1-inch cubes
1 1/4 cups sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1/4  teaspoon salt
1 cup unbleached all-purpose flour 

Position rack in center of oven and preheat to 350°F. Line 9x9x2-inch metal baking pan with foil, leaving overhang. Spray foil with nonstick vegetable oil spray. Combine 6 ounces bittersweet chocolate and butter in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate and butter are melted and smooth. Remove bowl from over water and cool chocolate mixture until lukewarm, 5 to 10 minutes.

Whisk sugar, eggs, vanilla extract, and salt in large bowl to blend. Whisk in chocolate mixture. Stir in flour, then chopped toasted walnuts. Transfer batter to prepared baking pan. Bake brownies until tester inserted into center comes out with moist crumbs attached, 26 to 28 minutes. Transfer pan to cooling rack and let brownies cool completely.

Chocolate Mousse
Annie's Eats 

7 oz. bittersweet or semisweet chocolate, finely chopped
3 tablespoons water
4 large eggs, at room temperature, separated
pinch of course salt

Combine the chocolate and water in a heatproof bowl set over a pan of simmering water.  Heat until the chocolate is almost completely melted, stirring occasionally.  Remove the bowl from the heat and stir until the mixture is smooth.  Set aside and let cool to near room temperature.

In a clean, dry bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and the salt.  Whip on medium-high speed until stiff peaks form.  They should be thick and smooth.

Stir the egg yolks into the cooled chocolate mixture.  Add one third of the whipped egg whites to the bowl with the chocolate and fold gently to lighten up the mixture.  Fold in the remaining egg whites gently with a spatula just until no visible streaks are left.

Top the cooled brownies with chocolate mousse and spread into an even layer. Refrigerate until set, about 3 hours.

Ganache Topping
First Look then Cook 

6 ounces bittersweet chocolate
3/4 cup heavy whipping cream
Chocolate sprinkles

Bring cream to a simmer in small saucepan over medium heat. Remove from heat. Add remaining 6 ounces of chocolate to hot cream and let stand 5 minutes to soften, then whisk until melted and smooth. Pour chocolate ganache over mousse layer on brownies and spread to cover completely. Drop sprinkles over ganache and let stand a room temperature until set, about 4 hours.

New York Style Cheesecake

While I was at home for the holidays, I asked my dad if he could have one dessert what it would be. He answered cheesecake. Good 'ol New York style cheesecake. Of course, I couldn't leave the man who raised me cheesecake-less!



I made this cheesecake and froze it for him to enjoy after I left. Of course, I had a few bites as I was preparing it for the great freeze. MMmm! Delicious!

About a week and a half after I returned to New York, my Stepmom sends me a text saying how wonderful the cheesecake was and that they served it to some dinner guests, who were floored at how amazing it tasted!

Hehe. Daughter done good! I'll take it!

I made the cheesecake without a topping, but I heard it was enjoyed with caramel, strawberry and raspberry syrups. Although I couldn't be there to enjoy it with them, I am so glad it went over so well!

Shout out to the fam! Love you, miss you XOXO!



New York Style Cheesecake
Smitten Kitchen

Crumb crust
8 ounces (15 4 3/4 x 2 1/2-inch sheets of graham cracker; yes, I am crazy enough to both count and measure) finely ground graham crackers or cookies such as chocolate or vanilla wafers
8 tablespoons (1 stick or 4 ounces or 113 grams) unsalted butter, melted
1/2 cup sugar
1/4 teaspoon salt

Cheesecake filling:
5 (8-ounce) packages cream cheese, softened (Philadelphia is recommended for cheesecakes but if you’ve had success with other brands, feel free to use them again)
1 3/4 cups sugar
3 tablespoons all-purpose flour
1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest
5 large eggs
2 large egg yolks
1/2 teaspoon vanilla

For the crumb crust: Stir together crust ingredients and press onto bottom and up the sides, stopping one inch shy of the top rim**, of a buttered 9 1/2-inch (or 24 cm) springform pan. You can fill it right away but I like to pop my into the freezer so it quickly sets while I prepare the filling.

For the filling: Preheat oven to 550 degrees***. Beat together cream cheese, sugar, flour and zest with an electric mixer until smooth. Add vanilla, then eggs and yolks, one at a time, beating on low speed until each ingredient is incorporated. Scrape bowl down between additions; I cannot stress this enough as if you do not, you’ll end up with unmixed stripes of cream cheese. I always find at least one, despite my best efforts.

Put springform pan with crust in a shallow baking pan (to catch drips). Pour filling into crust (springform pan will be completely full) and baking in baking pan in the middle of the oven for 12 minutes or until puffed. Please watch your cake because some ovens will top-brown very quickly and if yours does too fast, turn the oven down as soon as you catch it. Reduce the temperature to 200 degrees (see Note below about my baking drama) and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about one hour more.

Run a knife around the top edge of the cake to loosen it and cool the cake completely in springform on a rack, then chill it, loosely covered, at least 6 hours.

Pumpkin Bread Pudding with Vanilla Bean Creme

I could pretend that this was just a dessert that I made a few days ago to enjoy pre-Christmas. But, the truth is, I am so behind on posting that I made this several days before Thanksgiving. I know, some of you may have gasped, but its all relative.

This was unbelievable. I do enjoy bread pudding as a whole (my love I think I inherited from my father, along with my sweet tooth. Thanks, Dad), but I'd hazard a guess that even if you don't like bread pudding, you would like this as well. Especially if you like pumpkin.

Do I need to tell you where this recipe came from? Well, in case you missed it, Pioneer Woman was on an episode of showdown with Bobby Flay and this was Bobby's dessert. Of course, I had the episode recorded so Spice and I could be SURE to watch it!

Pumpkin Bread Pudding with Vanilla Bean Creme
Bobby Flay, Food Network

Pumpkin Bread:

• 4 tablespoons unsalted butter, softened, plus more for greasing


• 1 3/4 cups all-purpose flour


• 1/2 teaspoon fine salt


• 1 teaspoon baking soda


• 1/2 teaspoon baking powder


• 1/2 teaspoon ground allspice


• 1 teaspoon ground cinnamon


• 1/2 teaspoon ground nutmeg


• 1/2 teaspoon ground cloves


• 1 1/2 cups sugar


• 1/4 cup vegetable oil


• 8 ounces (scant 1 cup) canned unsweetened pumpkin puree


• 2 large eggs


• 2/3 cup water

Preheat the oven to 350 degrees F. Butter or lightly spray the bottom and sides of a 9-inch loaf pan with nonstick cooking spray.

Whisk together the flour, salt, baking soda, baking powder, allspice, cinnamon, nutmeg, and cloves in a small bowl.

In the bowl of a standing mixer fitted with the paddle attachment, beat the 4 tablespoons softened butter, sugar, and oil at high speed until light and fluffy, about 1 minute, scraping down the sides and bottom of the bowl a few times.

Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. At low speed, slowly add the flour mixture and water and mix until just combined. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 60 to 75 minutes. Let cool in the pan on a baking rack for 10 minutes. Remove from the pan and let cool completely.

Once the bread is cool, slice in half lengthwise, and then slice each half into 1/2-inch cubes. Spread the cubes on a large baking sheet and bake in a 325 degree oven until lightly toasted, turning once, about 20 minutes. Let cool.



Bread Pudding:

• 2 cups heavy cream


• 1 cup whole milk


• 1 vanilla bean, seeds scraped


• 6 large egg yolks


• 1/2 cup granulated sugar


• 3 tablespoons pure maple syrup


• 1 cup pureed pumpkin


• 2 tablespoons bourbon

Preheat the oven to 325 degrees F. Combine the cream, milk, vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.

Whisk together the yolks, sugar, maple syrup, and pumpkin puree in a large bowl. Slowly whisk in the hot cream mixture until combined, remove the vanilla pod, and whisk in the bourbon. Strain the custard into a clean bowl.

Scatter the pumpkin bread cubes in a buttered 9 by 13-inch baking glass baking dish. Pour the custard over the bread, pressing down on the bread to totally submerge it in the custard. Let sit for 15 minutes to allow the bread to soak up some of the custard.

Place the pan in a larger roasting pan and pour hot tap water into the roasting pan until it comes half way up the sides of the glass dish. Bake until the sides are slightly puffed and the center jiggles slightly, about 1 hour.

Remove from the oven and water bath and cool on a baking rack for at least 30 minutes before serving.

Vanilla Bean Creme:

• 2 cups half-and-half


• 1/2 vanilla bean, seeds scraped


• 5 large egg yolks


• 1/3 cup pure cane sugar

Bring the half-and-half and vanilla bean and seeds to a simmer in a medium saucepan.

Whisk together the yolks and sugar in a medium bowl until at the pale ribbon stage. Slowly whisk in the hot half-and-half, return the mixture to the pot, and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon. Strain into a bowl and set over an ice bath. Stir until chilled. Cover and refrigerate at least 1 hour before serving.

Pumpkin Ginger Bundt

In case you were worried, I have finally stepped away from the peanut butter/cranberry spread/pumpkin butter canning extravanganza and made another bundt cake.

But, of course, it was pumpkin. Next time I go to the grocery store, I've promised myself I'm going to stock up on canned pumpkin and maybe I can enjoy some pumpkin baked goods next summer. Although I doubt they'll last that long!

This was a great bundt. It was pretty dense, so a little went a long way! But I just loved the pumpkin flavor!



Pumpkin Ginger Bundt
The Food Librarian from Fine Cooking

1/2 lb. (1 cup) unsalted butter, completely softened at room temperature; more for the pan
9 1/2 oz, (2 1/2 cups) cake flour; more for the pan
1 1/2 tsp. baking powder
1/2 tsp. table salt
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. freshly grated nutmeg
1/4 tsp. ground cloves
4 large eggs, at room temperature
2 tsp. pure vanilla extract
2 cups packed light brown sugar
1 cup unsweetened pumpkin purée
1/4 cup vegetable oil
2 tsp. minced fresh ginger
Powdered sugar for dusting 

Position a rack in the lower third of the oven and heat the oven to 350ºF. Butter and flour a 10-inch tube pan or 12-cup bundt pan, preferably nonstick. Tap out any excess flour.

Sift together the flour, baking powder, salt, cinnamon, ground ginger, nutmeg, and cloves; set aside. Separate the eggs, putting the yolks in a small bowl and the whites in a large mixing bowl.

Using a hand mixer or a stand mixer with the whisk attachment, cream the butter on medium speed until smooth, about 1 minute. With the mixer on low speed, gradually add the vanilla and the brown sugar, about 1/2 cup at a time. When all the brown sugar has been added, stop the mixer, scrape down the sides, and cream the mixture on medium speed until light and fluffy, about 3 to 4 minutes.

Use a fork to lightly beat the egg yolks; then, with the mixer on low speed, add them slowly to the butter-sugar mixture. Scrape down the sides of the bowl, increase the speed to medium, and beat for 1 minute. On low speed, add the pumpkin purée, oil, and fresh ginger. Beat until smooth.

Using a rubber spatula, stir in one-third of the flour mixture, and continue stirring just until the flour disappears (don't beat or overmix). Repeat, adding the remaining flour mixture in two more passes. Scrape down the sides of the bowl and set it aside.

Add a pinch of salt to the egg whites and beat with an electric mixer just until they hold soft peaks. Gently but thoroughly fold them into the batter. Spoon the batter into the prepared pan, spreading it evenly with a rubber spatula. Bake until the cake springs back when touched with a fingertip and a pick inserted into the center of the cake comes out mostly clean with a few moist crumbs clinging to it, 45 to 50 minutes. Set the pan on a rack to cool for 10 minutes. Carefully run a paring knife around the inside edge of the pan. Invert the cake onto the cooling rack and gently remove the pan. Let cool completely.

Lightly dust with powdered sugar if desired before serving.

Peanut Butter Sour Cream Bundt

I stumbled upon the Food Librarian's website the other day and noted that she was doing a segment called "I Like Big Bundts" where she makes a new bundt cake every day. What a great idea! I LOVE bundts! So please don't be surprised if there are many bundt cakes in the next month as there are so many great ideas for them on her site!

The first bundt I tried was this Peanut Butter Sour Cream Bundt. I have been slightly obsessed with nut butters lately, so this cake just jumped out of the computer at me. I loved how moist and melt-in-your-mouth this cake was. And the chocolate sauce really completed the ever favorite peanut butter and chocolate combo.

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Peanut Butter Sour Cream Bundt
The Food Librarian

1 cup sour cream
3 large eggs
2 teaspoon vanilla
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 c (1 stick) butter, softened
1 cup smooth peanut butter
1 1/2 cups light brown sugar

1. Preheat over to 350. Prep a 12-cup Bundt pan.
2. Whisk sour cream, eggs, and vanilla in measuring cup.
3. Whisk together flour, baking powder & soda, and salt in a bowl.
4. Using the paddle attachment, cream butter, peanut butter and brown sugar until fluffy (3-4 minutes). Scape down the sides.
5. With mixer on low, alternate 1/3 dry ingredients with the 1/2 sour cream mix; beginning and ending with dry ingredients. Scape down the sides of the bowl. Turn mixer onto medium-high and beat for 1 minute.
6. Put into Bundt. Bake for 40-45 minutes until toothpick comes out clean. Let cool for 10 minutes then invert onto cookie sheet until completely cool.

Chocolate Glaze

8 oz. semi-sweet chocolate, broken into chunks
2 tablespoons butter
3/4 cup heavy cream

Heat heavy cream and butter over medium-high heat. Place chocolate into a separate bowl. Just before boiling, remove the heavy cream from the heat and pour over the chocolate. Let sit for five minutes. Gently stir until chocolate is melted. Drizzle sauce over bundt.

Tres Leches Cake

Translation: 3 milks cake.

Thought I would help you out on that one. Awesome name for a cake, huh?

To be honest, I was veeeeery reluctant to make this cake. It made its rounds in the blog world several months ago during the summer, but I had some reservations. Isn't the dang cake going to get soggy soaking in milk? Will it keep for a few days, because I certainly can't eat an entire cake in one day (although I've been known to try). I'm not a huge fan of milk, does that mean I'm not going to like it? Does it taste like milk, or cake? Obviously I was confused about life at this point.

I suck it up, made the cake, and am glad I did!

I was a little worried that I screwed it up, because coming out of the oven, the cake was dry and very hard. Enter the three milks. Let that cake bathe in 'em and you've got yourself a very tasty, fluffy and not soggy, persay, cake. Of course, the cake is wet in texture, but I swear, its good! And it doesn't taste like milk. It tasted super sweet. Probably thanks to that can of sweetened condensed milk.

Also, here's a little known secret: I don't like maraschino cherries. I slapped them on for the photo shoot and then banished them away from my cake. Take from that what you will. Most people would love the cherries atop.

I liked this cake a lot. As a three milks cake. It by no means will substitute my favorite: chocolate cake. For that is ever etched in my heart. The end.



Tres Leches Cake
The Pioneer Woman Cooks

• 1 cup All-purpose Flour


• 1-½ teaspoon Baking Powder


• ¼ teaspoons Salt


• 5 whole Eggs


• 1 cup Sugar, Divided


• 1 teaspoon Vanilla


• ⅓ cups Milk


• 1 can Evaporated Milk


• 1 can Sweetened, Condensed Milk


• ¼ cups Heavy Cream


• 1 pint Heavy Cream, For Whipping


• 3 Tablespoons Sugar

Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.

Combine flour, baking powder, and salt in a large bowl. Separate eggs.

Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.

Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.

Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.

Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.

Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.

Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.

Pumpkin Apple Bundt Cake

In an effort to use up a few more apples from our apple-picking excursion, I made this Pumpkin Apple Bundt Cake. I had bookmarked about four different apple cake recipes, but the thing that drew me to this one was that it had apple butter, which I knew, in my all-encompassing pumpkin obsession, I could substitute with pumpkin butter! Pumpkin AND apples?! Heck ya!

My mastermind idea didn't disappoint, either! The cake was definitely pumpkin, with bursts of apple throughout. I kept the walnuts in, but next time, I don't think I will. I think I'd like the pumpkin and apple to shine more without nuts getting in the way. The cake itself was moist and I ended up with just a light layer of powdered-sugar on top. 



Pumpkin Apple Bundt Cake
Adapted from Dorie Greenspan's "Baking: From my Home to Yours" 

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cardamom
1/4 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature
1 1/2 cups sugar
1 cup pumpkin butter
2 medium apples, peeled, cored and grated
1 cup walnuts (optional)
Confectioners' sugar for dusting

Preheat the oven to 350 degrees F. Butter a 12 cup bundt pan.

Whisk together the flour, baking powder, baking soda, spices and salt.

Working with a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed, scraping the bowl as needed, for 3 minutes, or until the mixture is smooth, thick and pale. Add the eggs one at a time, beating for about 1 minute after each addition; you'll have a light, fluffy batter. Still on low, add the grated apples and mix to completely blend. Add the dry ingredients, mixing only until they disappear into the batter. Using a rubber spatula, fold in the nuts if desired. Turn the batter into the bundt pan and smooth the top of the batter with the rubber spatula.

Bake for 50 to 55 minutes, or until a knife inserted deep into the center of the cake comes out clean. Transfer the pan to a rack to cool for 5 minutes before unmolding and cooling the cake to room temperature. If possible, once the cake is completely cool, wrap well in plastic and let it stand overnight at room temperature to ripen the flavors.

Dust the cake with confectioners' sugar just before serving.

Caramel Apple Cheesecake Pie

Spice and I went apple picking several weeks ago. I had never been and was so excited to pick my own fresh apples! And not to mention all the goodies I was going to be able to make with all those apples! 



I ended up with about 14 pounds of apples and a bag almost too heavy to lug to the car. I had thoughts of apple desserts dancing around in my head on the way home and was faced with a HUGE stack of apple recipes I had printed out. What to try first?!

Well, it was not a very close contest with this dessert in the pack. Caramel? Check. Apples? Check. Cheesecake? Check. WELL! Don't mind if I do!



This dessert took a bit more time than some of my other desserts, but it was well worth it. There are several steps that take the extra time. The result is worth it! This pie was SO rich, with many flavors playing out in your mouth at once! I loved the cool, creaminess of the cheesecake mixing with the spicy apples and salty caramel. Let me talk for a second about this caramel...I have made caramel several times and never have I tasted such a perfect consistency and flavor. I will be using the caramel recipe for years to come. I had a lot left over after this dessert and have since used the leftover caramel for many recipes including cake balls and brownies. Definitely a great go-to caramel recipe.



Caramel Sauce
From Food Network Magazine October 2010

 4 tablespoons unsalted butter
3 cups sugar
5 tablespoons light corn syrup
1 cup heavy cream

Cook the sugar and corn syrup in a large skillet over medium-high heat, stirring occasionally, until the sugar is dissolved and the mixture is dark amber, 7 to 10 minutes.

Reduce the heat to medium. Carefully add the cream and 4 tablespoons butter and cook, stirring, until combined, about 3 minutes. Remove skillet from heat and let sit 1 minute.



Caramel Apple Cheesecake Pies
Annie's Eats

For the crust:
1½ cups graham cracker crumbs
3 tbsp. sugar
½ tsp. cinnamon
5 1/3 tbsp. unsalted butter, melted
½-¾ cup caramel
1 cup chopped pecans

For the apple filling:
5 tbsp. unsalted butter
½ cup light brown sugar, tightly packed
¼ tsp. salt
1 tsp. cinnamon
5-6 Granny Smith apples, peeled, cored and thinly sliced

For the cheesecake:
8 oz. cream cheese
¼ cup sugar
1 tsp. vanilla extract
1 large egg
1 tbsp. freshly squeezed lemon juice

For the topping:
¾ cup heavy cream
3-4 tbsp. confectioners’ sugar
¼-½ cup caramel
Chopped pecans (optional, I didn't add any extra)

To make the crust, preheat the oven to 375° F.  Line the bottom of a 9-inch round springform pan with parchment paper.  In a medium mixing bowl, combine the graham cracker crumbs, sugar, cinnamon and melted butter.  Toss with a fork until all the crumbs are moistened and the ingredients are evenly mixed.  Transfer the mixture to the prepared springform pan and press the crumbs in an even layer over the pan bottom and about half to two-thirds of the way up the sides of the pan.  Bake for 6-8 minutes, until golden in color.  Let cool for about 10 minutes.  Pour a layer of caramel into the bottom of the crust and sprinkle evenly with the chopped pecans.  Refrigerate the crust while you prepare the filling.

To make the apple filling, melt the butter in a large skillet over medium heat.  Mix in the brown sugar, salt and cinnamon and cook for 1 minute, until bubbling.  Mix in the apple slices and toss well to coat.  Cook over medium to medium-high heat until tender and most of the liquid has been reduced, about 15-20 minutes.  Let cool for a few minutes and pour into the prepared pie shell.  Set aside.

Reduce the heat of the oven to 350° F.  To make the cheesecake layer, combine the cream cheese and sugar in the bowl of an electric mixer and beat on medium speed until smooth, about 1 minute.   Mix in the vanilla, egg and lemon juice until fully incorporated and smooth, 1-2 minutes.  Spread the cheesecake filling into an even layer over the top of the cooked apples in the crust.  Bake until a knife inserted in the center comes out clean, about 30 minutes.  Remove from the oven, transfer to a wire rack and let cool to room temperature.  Refrigerate for at least 4 hours.

To serve, carefully remove the sides of the springform pan.  In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream and confectioners’ sugar on medium-high speed until stiff peaks form (being careful not to overbeat.)  Spread gently over the top of the chilled cheesecake layer.  Top with dollops of caramel sauce and swirl with a knife to create a marbled effect.  Sprinkle with a handful of chopped pecans if desired.  Slice with a long, thin knife to serve.

Carrot Cake Whoopie Pies

Spice likes to joke with me that I am 7/8ths correct a lot of the time. And its true. Most notably this happens with lyrics. We will be singing along to something and Spice will stop and listen to what I am singing and just shake her head. I can't help it, though. I get so into the song that I neglect to figure out the words and just sing what I think they are. Now, other times I get some brilliant ideas that really get a 10 out of 10 rating. And this is one of those times.

With my recent whoopie pie pan addition to the kitchen, I am on a whoopie pie kick. And with fall rolling in, I thought carrot cake would be just the ticket. Add some orange cream cheese frosting, a little salted caramel sauce and some candied pecans and, gosh darn it, you have got a mighty delectable little dessert!

These were very fun to make and extremely pretty to look at once the caramel was drizzled on. I used the same caramel recipe from the salted caramel milkshakes and it was swoon-worthy!



Carrot Cake Whoopie Pies

Carrot Cake:
Adapted from Martha Stewart

1 1/2 cups all-purpose flour
1/2 pound large carrots, peeled
2 large eggs, room temperature
2 Tablespoons plus 2 teaspoons nonfat buttermilk
1/2 teaspoon pure vanilla extract
1 cup sugar
3/4 cup vegetable oil
1/2 Tablespoon freshly grated ginger
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Heat oven to 375 degrees F. Spray whoopie pie pan with cooking spray.

Using the smallest holes (less than 1/4 inch in diameter) of a box grater, grate carrots, yielding 2 1/2 cups. Place carrots, eggs, buttermilk, vanilla, sugar, vegetable oil, and ginger in a large bowl; whisk until well combined.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, fold the flour mixture into the carrot mixture until combined.

Place about 2 tablespoons of batter into each whoopie pie hole in the pan. Bake about 10 minutes at 375 degrees. Remove from the oven and allow to cool on a wire rack for 5 minutes before removing the cakes from the pan. Wash pan and re-spray with cooking spray. Repeat until batter is finished.

Orange Cream Cheese Frosting
Adapted from Martha Stewart

3/4 stick unsalted butter, room temperature
12 ounces cream cheese (1 1/2 sticks), room temperature
1 1/2 cups confectioners' sugar
1/2 Tablespoon freshly grated orange zest
1/2 Tablespoon freshly grated ginger
Pinch of salt

Place butter in the bowl of an electric mixer fitted with the paddle attachment, and beat on medium0high speed until fluffy, about 2 minutes. Add cream cheese, and beat until well combined and fluffy, about 2 minutes more. Add the remaining ingredients and beat 5 minutes more.

Salted Caramel Sauce
Food and Wine

1 cup sugar
1/4 cup water
2 tablespoons light corn syrup
3/4 cup heavy cream
4 tablespoons unsalted butter
1 1/2 teaspoons sea salt

In a medium saucepan, combine the sugar, water and corn syrup and bring to a boil. Using a wet pastry brush, wash down any crystals on the side of the pan. Boil over high heat until a deep amber caramel forms, about 6 minutes. Remove the saucepan from the heat and carefully whisk in the cream, butter and salt. Let the caramel cool to room temperature.

Candied Pecans

1 cup pecan halves
1/4 cup brown sugar
1 Tablespoon olive oil

Heat sugar and oil in a large skillet over medium heat until sugar melts and starts to bubble. Mix in pecans and stir until nuts are toasted, about 5 minutes. Remove from heat and spread in an even layer to cool completely.

To Assemble

Pipe frosting onto half of the flat sides of the cakes. Top with the other half after all frosted.

Drizzle caramel sauce over cakes and top with candied pecans.

S'mores Whoopie Pies

I read an article awhile back (I can't even remember where it was from) that said whoopie pies are going to be the new cupcake. The argument is that everything people love about cupcakes (its portability and blend of cake and frosting to name a few), holds true for whoopie pies as well! And I LOVE me a good whoopie pie!

These are much more elegant than your average frosting sandwhiched between two cakey-cookies whoopie pie. It is made with a specialty pan that my dorky self picked up at Williams Sonoma. The "cookies" are made with a chocolate cake recipe, which would make it very difficult to do this without the specialty pan, although I'm sure you could use any cookie recipe and get great results!



I got to play around with our kitchen torch to brown the marshmallow filling, which always makes for a fun time in the kitchen. And when it is put together, the cake is topped with chocolate ganache and crumbled graham crackers.

This is definitely a whoopie pie that you will need a plate to eat, but you will certainly not be sorry! YUM!



S'mores Whoopie Pies
From My Baking Addiction

1 cup white sugar
3/4 cup and 2 tablespoons all-purpose flour
1/4 cup and 2 tablespoons unsweetened cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup boiling water

4 egg whites
1 cup of sugar
¼ teaspoon of cream of tartar
1 teaspoon vanilla extract

5 ounces of semisweet chocolate
½ cup heavy cream

graham cracker crumbs for garnish

For the cake:

Heat oven to 320 F. Spray your whoopee pie pan with non-stick cooking spray.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add egg, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour 1 ½ tablespoons of batter into each well of the whoopie pie pan.

Bake 8-10 minutes or until wooden pick inserted in the center comes out clean. Cool for 10 minutes in the pan then invert the pan and allow the whoopies to cool completely on wire racks.

Wash and dry the pan and re-spray with non-stick cooking spray and repeat with the remaining batter. You will end up with 36 whoopie cakes that once sandwiched will yield 18 whoopie pies.

Once your whoopies are cool, prepare the marshmallow frosting.

For the frosting:

Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.

Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined.

For the topping:

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and allow to sit for a few minutes. Whisk until smooth.

Assembly:

Pipe filling on the flat sides of half the cakes (18 of them).

Use a kitchen torch to lightly toast the marshmallow frosting. Top each with one of the remaining cakes; flat side down.

Place a spoonful of ganache on top of each whoopee pie and spread in a circular pattern; garnish with graham cracker crumbs and allow the ganache to set up.

Chocolate Cake Cupcakes with Pink Frosting

I killed two birds with one stone with these cupcakes. On one hand, I needed to get rid of the leftover frosting from Uncle Seth's Pink Cookies, and I FINALLY got to make Pioneer Woman's Chocolate Sheet Cake (in cupcake form, of course)!

These guys were dangerously delicious. I brought some to work in a tupperware and when I set them out in the kitchen, they'd kind of mushed together from the journey on the train. By the time I went to the bathroom and came back, however, they were all gone, so apparently they were still super good!

The chocolate cake is. um. well. to die for. It is very similar to a devil's food cake, with the same chocolate flavor. This is definitely not a dark chocolate kind of cake. But, boy! Could I just eat the whole thing or what?! And of course the frosting complimented the chocolate perfectly. Although I think ANYTHING would complement this cake. Sheesh!

I omitted the pecans, but still made the chocolate frosting. THEN I topped with my leftover pink frosting and a few pink sprinkles.



PW's Chocolate Sheet Cake Cupcakes
From the Pioneer Woman (if you don't already have her cookbook, you should immediately buy it. It's been my favorite reading material since March)

2 cups Flour

2 cups Sugar

¼ teaspoons Salt

4 Tablespoons (heaping) Cocoa

2 sticks Butter

1 cup Boiling Water

½ cups Buttermilk

2 whole Beaten Eggs

1 teaspoon Baking Soda

1 teaspoon Vanilla

1-¾ stick Butter

4 Tablespoons (heaping) Cocoa

6 Tablespoons Milk

1 teaspoon Vanilla

1 pound (minus 1/2 Cup) Powdered Sugar

In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into a muffin pan and bake at 350-degrees for 18-20 minutes.

While cake is baking, make the icing. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Pour over the warm cake.

Nutella and Orange Bundt Cake

I am always trying to find a way to add Nutella into things. I put it on my toast, in my cookies and more often than not, just eat it off a spoon. It's like peanut butter for those with a sweet tooth! =D

So, in the name of Nutella love, I made an orange spiced bundt cake with a Nutella swirl. Whew! It was nuts! Orange and Nutella are such a great flavor combination! And on a bundt it's even more perfect because there is almost a non-existent expectation for it to be frosted!

The cake is a Martha Stewart Vanilla cake that I added orange zest to. I combined a cup of Nutella with an egg to help break it up (Food Librarian's idea! Genius!), and swirled that into the vanilla cake batter. I, of course, had to raise the baking time and think I could have taken the bundt out a few minutes earlier, which I reflected below.

I loved this cake. The flavor combo is perfect and it is so soft and moist!



Nutella and Orange Bundt Cake
Adapted from Martha Stewart and Food Librarian

1 cup unsalted butter, room temperature
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups sugar
2 large eggs plus 3 large egg yolks
2 teaspoons pure vanilla extract
1 cup lowfat buttermilk
Zest from 1 large orange

1 cup Nutella
1 egg

Preheat oven to 350 degrees F. Butter and flour the bundt pan.

In a medium bowl, whisk the flour, baking powder, baking soda and salt together. Set aside.

In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix until just combined. Stir in the orange zest.

In a small bowl, combine the Nutella and the egg until the Nutella has broken up a bit.

Place about half of the vanilla cake batter into the bundt pan. Layer the Nutella and egg mixture on top and finish with the rest of the cake batter. Using a knife, gently mix the Nutella and cake batter together.

Bake for 45-50 minutes. Let cool on a wire rack for 5 minutes before inverting cake to cool completely.

White Cake with Lemon

It has been one heck of a Spring for me! There has been a lot going on, both good and bad. Just quite a bit all at once!

Nothing like a bit of comfort food for when your overwhelmed. At least that's what I'm telling myself! Oddly enough, chocolate is not my go-to comfort food. Lemon is. I think it's because my Dad made me lemon pie (sans meringue) for me when I was little and I always remember home when I have lemon. I stepped outside my little lemon pie comfort zone, however, and made a lemon-y cake! I can't say lemon cake because it's technically a white cake, but there is no way to miss the lemon in this one!

This is a Martha Stewart white cake, which blew me away. I will definitely be using it again. The cake is very soft and moist, without being mushy, and tastes very light (although its most certainly not!). I used my lemon curd as a filling between layers and made a lemon-butter icing to top it with. I think the icing might have been a little much (even for me). Next time, I will probably just use a whipped cream-type frosting with a little lemon juice added in!

White Cake with Lemon

Cake:
From Martha Stewart

3 cups cake flour (not self-rising)

2 teaspoons baking powder

1 teaspoon salt

1 1/2 cups (3 sticks) unsalted butter, room temperature

2 1/4 cups sugar

1/2 teaspoon pure vanilla extract

1 cup milk

8 large egg whites

Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper rounds. Butter parchment, and dust with flour, tapping out excess; set aside.

Into a medium bowl, sift together flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with milk and beginning and ending with flour; beat until just combined. Transfer mixture to a large bowl; set aside.

In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining whites.

Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until cakes are golden brown and a cake tester inserted in centers comes out clean, 30 to 35 minutes. Transfer pans to a wire rack to cool 20 minutes. Invert cakes onto rack; peel off parchment. Reinvert cakes, and let them cool completely, top sides up.

Lemon Butter Frosting
From Allrecipes.com

4 cups confectioners' sugar

1/2 cup butter, softened

2 tablespoons fresh lemon juice

1 teaspoon grated lemon zest

2 tablespoons milk

In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.

To Assemble:

Using a serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up on a cake stand or serving plate. Spread with lemon curd. Repeat with remaining layers. Frost top and sides of cake with frosting. Refrigerate cake.

Fresh Coconut Cake

Spice and I have a tradition (is it a tradition if it is 2 years and counting?) of having people over for Easter dinner. This year was no different, except we had a few extra people who came over to help bag cookies (see previous post). In leafing through our latest copy of Cooking Light, Spice and I decided a Coconut Cake would be just perfect!

Because it is Cooking Light, they go out of their way to highlight the important flavors and try to diminish the calories and fat. Rock on, Cooking Light!

Since this cake has little butter and less than half the fat of a regular coconut cake, I think it is absolutely a must to use fresh coconut. I was a bit apprehensive about the whole draining coconut milk and cracking the coconut, but Spice jumped right in and did it with little trepidation. And with ease, I might add!

I thought the cake was a little on the dry side, and almost had the consisency of an angel food cake. The frosting is an Italian meringue that gives the cake a fluffier texture. For a lower fat cake, I really enjoyed it as a whole! The coconut is definitely prevalent, which is how I like it! =)

Fresh Coconut 101:



1. Use a nail and small hammer to make 3 holes in the eyes of the coconut; Pour coconut water into a clean measuring cup. Have patience. Set the coconut on top of the measuring cup and let it sit there for an hour or so.

2. Warm the coconut in a preheated 350 degree oven for 25-30 minutes. Wrap the whole coconut in a kitchen towel. On a steady, hard surface, give the coconut several good raps all over to crack open. ( Cooking the coconut helps separate the coconut meat from the shell.)

3. With a small, sharp knife, cut the creamy white fresh from the shell and tough inner brown layer. Shave into large, thin pieces. Spice and I shredded the coconut on a cheese grater. Don't laugh at us. The next day we saw Martha using a peeler to shred her coconut. It makes the coconut shreds longer and prettier. =)

Coconut Cake:

Cooking spray
1 tablespoon cake flour
12 ounces sifted cake flour (about 3 cups)
2 teaspoons baking powder
1/4 teaspoon salt
1 3/4 cups sugar, divided
2/3 cup butter, softened
1 cup warm coconut water (from 1 small brown coconut)
1 teaspoon vanilla
6 large eggs whites

1. Preheat the oven to 350 degrees F.

2. Lightly coat 3 (9-inch) round cake pans with cooking spray; line bottom of pans with wax paper. Lightly coat wax paper with cooking spray; dust pans with 1 tablespoon flour.

3. Combine 12 ounces (about 3 cups) flour, baking powder, and salt; stir with a whisk. Place 1 1/2 cups plus 2 tablespoons sugar and butter in a large bowl; beat with a mixer at medium speed for 2 1/2 minutes or until well blended. Add flour mixture and coconut water alternately to sugar mixture, beginning and ending with flour mixture. Beat in 1 teaspoon vanilla. In a separate bowl, beat 6 egg whites on high speed until foamy using clean, dry beaters. Add reamining 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form (do not overbeat). Carefully fold egg whites into batter; pour batter into prepared pans. Bake at 350 degrees for 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Discard wax paper. Cool completely on wire racks.



Frosting:

4 large egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
2 tablespoons sugar
1 1/4 cups sugar
1/4 cup water
1 teaspoon vanilla
2 cups shaved fresh coconut, toasted

To prepare frosting, combine 4 egg whites, cream of tartar and 1/8 teaspoon salt in a large bowl; beat with a mixer at high speed until foamy. Add 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Combine remaining 1 1/4 cups sugar and 1/4 cup water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer register 250 degrees. With mixer on low speed, pour hot sugar syrup in a thin stream over egg whites. Gradually increase speed to high; beat 8 minutes or until thick and cool. Stir in 1 tablespoon vanilla.



To frost, place 1 cake layer on a serving plate, and spread with 1 cup frosting. Top with another cake layer. Repeat prodecure with 1 cup frosting and remaining cake layer, ending with cake layer on top. Spread remaining frosting over top and sides of cake. Gently press shaved coconut onto top and sides of cake. I found that pressing a wet spatula in the shaved coconut and pressing it onto the sides of the cake worked quite well!

Buttermilk Pound Cake

It was my birthday on Saturday and it just so happened that I went to Texas for the weekend to visit some family. The first time I ever went to visit them, my Aunt Gina made this poundcake and I could have sworn it was the best cake I had ever tasted! I always forget how good it is and then my Aunt sends me one every year for my birthday and I am taken back by how good it is again and again.

This year, as we ate this cake I found out the story about where it came from. Apparently, my Uncle John's secretary a looooong time ago made this cake and brought it to the office. My Uncle was sitting on one of those plastic chairs and as he was eating it, it broke in half and he fell on his bum! Not that this has anything to do with how awesome this cake is, but it's a funny story, nonetheless.

This year, I got the recipe from my cousin. Such an easy recipe and I promise you, this cake is so soft and the crust on it is just a dream come true. I am so glad I have this recipe in my repitoir now. My life is complete. Carry on.



Buttermilk Pound Cake from my Uncle John's Secretary

3 cups sugar

1 cup shortening

6 eggs

3 cups flour

½ teaspoon baking soda

1 cups buttermilk

1 teaspoon salt

2 teaspoons vanilla

Grease a large bundt pan and preheat the oven to 325 degrees F.

Cream the sugar and shortening together until creamy. Add the eggs, one at a time, and blending well after each addition. Add the vanilla.

In a separate bowl, combine the flour and salt.

In a small bowl, dissolve the baking soda in the buttermilk.

Add the flour, alternating with the buttermilk mixture, until completely combined.

Pour dough into pan and bake at 325 degrees for 85 minutes until a toothpick inserted in center comes out clean.

Snickerdoodle Bundt Cake

"I like big bundts and I cannot lie, you other brothers can't deny..."

I won't continue with the song because I have a lot to discuss with you, blog. Sing it to yourself if you must!

I made this cake for my friend, Kali's birthday. So a shoutout to the birthday girl! I heart you!

Now, on to the bundt. Before I made this cake I was a bundt virgin. It probably had to do with the fact that I didn't have a bundt pan. A quick trip to Bed, Bath and Beyond solved that problem! Whew! I was getting worried...

Everytime I mentioned that I was making a bundt this week, I kept referring to the scene in My Big Fat Greek Wedding where the Miller family brings a bundt cake and the greek family can't pronounce it. They keep saying "bonk, bonk ceke."  If you have NO earthly idea what I am talking about and think I have gone bananas (which I probably have as well), please watch this real quick. It'll make you laugh so hard you'll cry. And who doesn't want a good cry at the end of the week?

I digress: This cake was most excellent. The cinnamon and sugar were perfect for a snickerdoodle cookie lover and the cake itselt was very moist. All in all, one super delicious birthday cake! I ended up drizzling a white chocolate glaze over the top to make it more birthday-like. But it was also perfect the way it was before too! And the crust! Whooo! Divoon!



Snickerdoodle "Bonk" Cake from My Baking Addition

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

In a small bowl, combine 1 cup of sugar and 2 teaspoons of cinnamon. Mix together really well and Preheat oven to 325F. Here’s the exact way Julie made the crust: Using a spray product like Pam with Flour, generously spray a 9 inch Bundt pan, being careful to cover all the nooks and crannies, as well as the center tube. (Note: If you don’t want to use Pam with Flour, you can just grease the pan with shortening.) 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 you want to 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. aside.

And a picture of my favorite birthday girl enjoying a morning cake slice: