Halloween Pumpkin Cakes

Happy Halloween!  These fun and festive little cakes are super cute and fairly easy to make.  I made mine using large chocolate cupcakes, but you could really use any flavor you like. 

HALLOWEEN PUMPKIN CAKES

DIRECTIONS
1. Depending on how big you want your pumpkins, make a batch of large cupcakes, regular cupcakes, or mini bundt cakes.
2. Make a batch of your favorite white icing while the cupcakes cool.  Tint the icing orange.  Make sure to serve a small portion of the icing to tint green for the tops, or just buy some green icing in a tube from the grocery store.
3. Take one large cupcake and cut the top off so it is flat.  Cover the flat top with orange icing.  Take another large cupcake and cut the top off.  Place the cut side down on top the icing.  Trim around the edge with a knife to make the cake more round.  Finally, cover the cakes with orange icing and make a stem with green icing.

Key Lime Pie

Last weekend we had a dinner party to attend and I offered to make dessert.  We were having a big Southern meal so I wanted to make something that wouldn't be too heavy.  I love key lime pie, but have never actually made it, and this seemed like the perfect opportunity.  This recipe really is fabulous and everyone seemed to enjoy it.  If you don't want to take all the time necessary to juice the key limes, Nellie & Joe's Key Lime Juice is a surprisingly delicious substitution and really speeds up the process.

KEY LIME PIE
Adapted from Joe's Stone Crab

INGREDIENTS - CRUST
1 1/4 cup graham cracker crumbs
5 tablespoons melted butter
1/3 cup sugar

INGREDIENTS - FILLING
3 large egg yolks
1 1/2 teaspoons key lime zest (zest of 2 key limes)
1 14-ounce can sweetened condensed milk
2/3 cup freshly squeezed key lime juice

INGREDIENTS - TOPPING
1 cup cold heavy cream
2 tablespoons confectioners' sugar
1/4 teaspoon vanilla extract

DIRECTIONS
1. Preheat the oven to 350 degrees F. Butter a 9-inch round pie plate.

2. Combine the graham cracker crumbs, melted butter, and sugar.  Press the mixture into the bottom and up the sides of the pie pan.  Bake the crust until set and golden, about 8 minutes.  Set aside on a wire rack.  Leave the oven on.

3. Using the high speed of an electric mixer, beat the egg yolks and lime zest at high speed for 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Add the lime juice and stir until combined, then pour the mixture into the crust.

4. Bake pie for 10 minutes or until the filling has just set.  Cool on a wire rack, then refrigerate.

5. Once the pie has cooled, whip the cream and confectioners' sugar, and vanilla until stiff peaks form.  Spread whipped cream over the pie or pipe around the edges.

6. Before serving, freeze the pie for about 20 minutes, then cut and serve.

Texas Sheet Cake

Since I have lived in Texas for more than two years now, I figured it was about time that I make a Texas sheet cake.  This recipe definitely makes a lot of cake and would be good for a picnic or cookout.  I knew it was dangerous for me to keep this much cake in the house, so my husband and I each ate a piece and then I took the rest of the cake to work.  It was well received at the office, and I will not hesitate to use this recipe again.

TEXAS SHEET CAKE
Adapted from Cookie Madness

INGREDIENTS - CAKE
2 cups all-purpose flour
2 cups minus 1 tablespoon granulated sugar
1/2 teaspoon salt
2 sticks unsalted butter
1/3 cup unsweetened natural cocoa powder
1 cup water
2 large eggs
1/2 teaspoon vanilla
1/2 cup buttermilk
1 teaspoon baking soda

INGREDIENTS - FROSTING
1 pound (about 3 3/4 cups) confectioners' sugar
1 stick unsalted butter
1/8 teaspoon salt
4 tablespoons unsweetened natural cocoa powder
7 tablespoons milk
1 teaspoon vanilla extract

DIRECTIONS
1. Preheat oven to 375 degrees F. Grease a 15x10 inch jelly roll pan.

2. Mix the flour, sugar, and salt in a large mixing bowl and set aside.

3. Melt butter in a small to medium size saucepan. Stir in the cocoa powder and water and bring to a boil. Pour the boiling cocoa mixture into the bowl with the flour mixture and mix with a spoon until blended.

4. In a second bowl, whisk together the eggs, vanilla, buttermilk, and baking soda. Add the egg mixture to the cocoa mixture and stir until blended - do not overmix.

5. Pour batter into the pan and bake for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. As soon as you pull the cake from the oven, start making the frosting.  To get a head start, you may want to sift the confectioners' sugar while the cake bakes.

6. For the icing, sift confectioners' sugar into a mixing bowl and set aside. Melt the butter in a saucepan over medium heat. When butter is almost melted, add the 4 tablespoons cocoa powder and 7 tablespoons milk and bring just to a boil. As soon as the mixture reaches a boil, remove from heat. Stir in vanilla extract. Pour the cocoa mixture into the bowl of sifted confectioners' sugar and whisk together until smooth.  Work quickly so that the frosting does not start to set up in the bowl.  Once the frosting is smooth, pour the frosting over the warm cake.  Allow cake to cool and frosting to set up before serving.

Marble Cupcakes

I recently baked some banana cupcakes for a baby shower, but I felt like I should also bake some cupcakes that were a more traditional flavor to take along as well.  That's where Martha Stewart comes in.  I baked her marble cupcakes.  They were fine, but nothing memorable or spectacular.  These are versatile and can be covered in a variety of icings.  I chose to use a chocolate icing and added some matching decor.

MARBLE CUPCAKES
From Martha Stewart's Cupcakes

YIELD - 16 CUPCAKES

INGREDIENTS
1 3/4 cups cake flour, sifted
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk, room temperature
1/3 cup heavy cream, room temperature
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
1/3 cup unsweetened Dutch-process cocoa powder
1/4 cup boiling water

DIRECTIONS
1. Preheat oven to 350 degrees F. Line standard muffin tins with paper lines. Sift together cake flour, baking powder, and salt. Combine milk and cream.

2. With an electric mixer on medium-high speed, cream butter and granulated sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Add flour mixture in three batches, alternating with two additions of milk mixture, and beating until combined.

3. To make chocolate batter, measure out 1 cup batter, and transfer to another bowl. Combine cocoa and the boiling water in a bowl. Stir into reserved 1 cup batter.

4. Fill prepared cups with alternating spoonfuls of vanilla and chocolate batter, filling each three-quarters full. Run the tip of a paring knife or wooden skewer through batter in a figure-eight motion to make swirls. Bake, rotating tins halfway through, until tops are golden and a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Unfrosted cupcakes can be stored overnight at room temperature, or frozen up to 2 months in airtight containers.

Banana Cupcakes

For some reason, my husband and I have been doing a terrible job of eating bananas before they become overripe.  I have developed a habit of tossing the overripe bananas into the freezer, intending to use them at a later date for some unknown purpose.  The bananas are taking over, so I have drawn the line.  No more bananas can be added to the freezer supply!  Luckily, there was a baby shower at work just as my bananas were approaching that deliciously overripe stage.  I decided to make banana cupcakes for the shower and they turned out to be quite tasty.  I used a cream cheese icing, but you could also use vanilla or chocolate.  These cupcakes would also be good with a handful of mini chocolate chips thrown into the batter as well.

BANANA CUPCAKES
Adapted from allrecipes.com

YIELD - 18 CUPCAKES

INGREDIENTS - CUPCAKES
1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas
1/4 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt

INGREDIENTS - ICING
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract

DIRECTIONS
1. Preheat oven to 350 degrees F.

2. For the cake: In a large mixing bowl, cream shortening and sugar. Add eggs, vanilla, bananas, and buttermilk. Combine the flour, baking powder, baking soda, and salt.  Add flour mixture to banana mixture until just combined. Pour batter into 18 paper-lined muffin cups until cups are two-thirds full. Bake for 15-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.  Remove from oven, let stand for 10 minutes, then remove cupcakes from pan and cool on a wire rack.

3. For the icing: Beat softened cream cheese and butter until well blended. Add powdered sugar and vanilla and beat until smooth and creamy.  Ice cupcakes only after they have cooled completely.

Peanut Butter Chocolate Layer Cake

I had a birthday in July and this is the cake I chose to make to celebrate.  I absolutely love the combination of peanut butter and chocolate and this cake fits the bill.  The peanut butter icing is rich without being too sweet, and would also taste delicious spread over a pan of chocolate brownies.

 PEANUT BUTTER CHOCOLATE LAYER CAKE

For the Cake - I used this classic Hershey's recipe that never fails:  http://www.hersheys.com/recipes/recipes/detail.asp?id=184. I made one and a half times the recipe and baked as directed in three 9-inch round pans.

INGREDIENTS - PEANUT BUTTER ICING
1 cup butter softened

2 cups creamy peanut butter (not natural)
1 teaspoon vanilla extract
6 tablespoons milk, or more as needed
5 cups powdered sugar

INGREDIENTS - GANACHE GLAZE
8 ounces semi-sweet chocolate, chopped
8 ounces heavy cream
1 teaspoon corn syrup

DIRECTIONS:
1. Bake cake and set aside to cool completely.

2. For the icing: Beat butter and peanut butter until creamy.  Add vanilla and beat until incorporated. Gradually beat in powdered sugar, adding milk as icing becomes stiff. Use more milk if necessary to achieve desired consistency. Beat for 2-3 minutes until fluffy.

3. For the ganache glaze: Place chopped chocolate in a bowl. Heat heavy cream until almost boiling, then pour cream over the chocolate. Let stand for one minute, then whisk until smooth and silky.  Whisk in corn syrup. Set aside to come to room temperature.

4. To assemble: Frost the three layer cake with the peanut butter icing. Place the frosted cake in the refrigerator while the ganache cools. Once ganache comes to room temperature, remove cake from refrigerator.  Pour some of the ganache onto the center of the top of the cake. Gently spread the ganache until it runs down over the sides. Work quickly because the ganache will begin to harden on the cold cake. You may not need to use all of the ganache to get a nice glaze.

5. Store cake in the refrigerator. Bring to room temperature before serving.

Strawberry Cream Cake

My husband and I went to a potluck a few weeks ago, so as usual, I volunteered to make dessert.  This recipe turned out to be a nice summer treat, and it makes for a lovely presentation.

STRAWBERRY CREAM CAKE

FOR THE CAKE:  I used this recipe: http://hannahinthekitchen.blogspot.com/2009/07/yellow-bundt-pound-cake.html.  The only changes I made were to bake the cake in a tube pan, and then cut the cake into three layers after it had cooled completely.

INGREDIENTS - CAKE
1 Yellow Bundt Pound Cake, cut into three layers

INGREDIENTS - FILLING
2 Quarts strawberries, hulled and cut in half length-wise
1 (8 ounce) package cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
2 cups heavy cream

DIRECTIONS:
1. Set the layers of cake and the hulled and cut strawberries aside.

2. For the cream filling:  In a large bowl, whip the cream cheese, sugar, vanilla, and salt together with an electric mixer on medium-high speed until light and fluffy, 1 to 2 minutes.  Reduce the mixer speed to low and gradually add the heave cream until combined. Increase the mixer speed to medium-high and whip until the mixture forms stiff peaks, about 2 to 3 minutes.

3. To assemble:  Place one of the cake layers on a platter. Arrange a ring of strawberry halves around the outside edge of the cake.  Fill in the rest of the layer with strawberry halves. Gently spread one-third of the cream filling (about 1 1/2 cups) over the top of the strawberries.  Repeat with the middle layer, layering cake, strawberries, and cream.  Place the final cake layer on top and spread with the remaining cream filling.  Arrange strawberries on top in a decorative pattern.

4. This is best served right away, but can be refrigerated for up to four hours.  Bring cake to room temperature before serving.

Cranberry Orange Scones

This was my first attempt at making any type of scone and they turned out surprisingly well.  I've never really been a big scones eater, but I felt like I should give scones a try since people seem to like them and they are a coffee house staple.  I would say I can now officially add scones to my repertoire.

CRANBERRY ORANGE SCONES
From Hannah's Kitchen

INGREDIENTS
2 cups unbleached all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons orange zest
8 tablespoons unsalted butter, frozen
3/4 cup dried cranberries
1/2 cup sour cream
1 large egg
1/2 teaspoon vanilla extract
coarse sugar for sprinkling

DIRECTIONS
1. Adjust oven rack to lower-middle position and heat to 400 degrees F.

2. In a large food processor bowl, combine flour, sugar, baking powder, baking soda, salt, and zest.  Pulse a few times to combine.  Cut frozen butter into chunks and add to the food processor.  Process until butter is incorporated and the mixture resembles coarse crumbs.  Stir in dried cranberries.

3. In a small bowl, whisk the sour cream, egg, and vanilla until smooth.

4. Pour the sour cream mixture into the flour mixture and pulse until just incorporated and the dough begins to clump together.  Do not overmix!

5. Place dough on a lightly floured work surface and form into a 7 to 8-inch circle about 3/4 inch thick. Sprinkle with the coarse sugar.  Use a sharp knife to cut dough into 8 triangles.  If the dough is too sticky to cut, spray the knife with cooking spray and then cut the dough.

6. Place the dough triangles about 1 inch apart on a parchment-lined baking sheet.  Bake until golden brown, about 15-17 minutes.  Cool for 5 minutes and serve warm, or cool completely and serve at room temperature.

Red Velvet Cake

This should have been posted long ago, but somehow got lost in the shuffle.  Several of my co-workers were starting a major diet plan on January 1, 2010, so everyone wanted one last piece of cake before the fasting began.  I made this red velvet cake and brought it to work on December 31, and it quickly disappeared.  I particularly enjoyed the icing, as it complements the cake well without being as sickeningly sweet as some other cream cheese icings I have tried.

Another photo for good measure...

RED VELVET CAKE
From America's Best Lost Recipes

INGREDIENTS - CAKE
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
Pinch salt
1 cup buttermilk
1 tablespoon white vinegar
1 teaspoon vanilla extract
2 large eggs
2 tablespoons natural cocoa powder
2 tablespoons (one 1-ounce bottle) red food coloring
2 tablespoons (1 1/2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar

INGREDIENTS - ICING
16 tablespoons (2 sticks) unsalted butter, softened
4 cups confectioners' sugar
16 ounces cream cheese, cut into 8 pieces, softened
1 1/2 teaspoons vanilla extract
Pinch salt

DIRECTIONS
1. FOR THE CAKE: Adjust an oven rack to the middle position and heat the oven to 350 degrees. Grease and flour two 9-inch cake pans. Whisk the flour, baking soda, and salt in a medium bowl. Whisk the buttermilk, vinegar, vanilla, and eggs in a large measuring cup. Mix the cocoa with the food coloring in a small bowl until a smooth paste forms.

2. With an electric mixer on medium-high speed, beat the butter and granulated sugar together until fluffy, about 2 minutes. Add the flour mixture and the buttermilk mixture alternately in two batches, beating after each addition until combined. Add the cocoa mixture and beat on medium speed until completely incorporated. Divide the batter evenly between the prepared pans and bake until a toothpick inserted in the center comes out clean, about 25 minutes.  Cool the cakes in the pans 10 minutes, then turn out onto a rack to cool completely, at least 30 minutes.

3. FOR THE ICING: With an electric mixer on medium-high speed, beat the butter and confectioners' sugar until fluffy, about 2 minutes. Add the cream cheese, one piece at a time, and beat until incorporated. Beat in the vanilla and salt.

4. Spread about 2 cups frosting on one cake layer. Top with the second cake layer and spread the top and sides of the cake with the remaining frosting. Serve. (The cake can be refrigerated for up to 3 days.)

Lower Fat Granola

I have recently become interested in making homemade granola.  It is so incredibly expensive to buy, yet so easy (and much cheaper) to make at home.  Plus, it fills your house with a divine aroma as it bakes!  I like to use the oat mixture as a base, and then add different nuts and dried fruit to make new flavor combinations.  You can make lots of substitutions here - just make sure to keep the ratio of oat mixture to liquid mixture about the same.  This recipe is lower in fat than most because it uses only one tablespoon of oil.  If you don't have agave nectar you can substitute additional honey.

LOWER FAT GRANOLA
From Hannah's Kitchen

INGREDIENTS
2 1/2 cups old fashioned rolled oats
1/2 cup almonds, coarsely chopped
1/2 cup walnuts, coarsely chopped
1/4 cup wheat germ
1/4 cup light brown sugar
1 teaspoon cinnamon
1/2 teaspoon sea salt (omit if your nuts are salted)
6 tablespoons unsweetened applesauce
3 tablespoons agave nectar
2 tablespoons honey
1 tablespoon vegetable oil
1/4 cup dried apricots, diced
1/4 cup dried cranberries

DIRECTIONS
1. Preheat oven to 300 degrees F.

2. In a large bowl, mix together the oats, almonds, wheat germ, brown sugar, cinnamon, and salt.

3. In a small saucepan, warm the applesauce with the agave nectar, honey, and oil.

4. Mix the liquid into the dry ingredients until thoroughly combined, then spread the mixture evenly onto a rimmed baking sheet.

5. Bake granola for about 45 minutes, stirring every 10 minutes until the granola is deep golden brown.

6. Remove from oven and cool completely.  Add dried fruit and store in an airtight container for up to one month.

Cinco Leches Cake

My husband celebrated his birthday this past week and he always wants something unique for his birthday cake.  This year he decided tres leches was not enough, and that the magic number of leches was cinco.  So instead of the traditional three milks in a tres leches cake, I kicked it up a notch with two additional milks.  I also made the cake into a layer cake instead of the traditional pan size since I was trying to create a more impressive presentation.  The results were delicious and my husband has declared this to be one of his favorite cakes ever.

One happy hubby.

The inside of the cake.

Delicious!

CINCO LECHES CAKE
Adapted from The America's Test Kitchen Family Baking Book

INGREDIENTS - CAKE
3 cups all-purpose flour
3 teaspoons baking powder
1 1/2 teaspoons salt
3/4 teaspoon ground cinnamon
1 1/2 cups whole milk
12 tablespoons unsalted butter, cut into pieces
3 teaspoons vanilla extract
6 large eggs, room temperature
3 cups sugar

INGREDIENTS - MILK MIXTURE
1 can (14 ounces) sweetened condensed milk
1/2 can (7 ounces) dulce de leche
1 can (12 ounces) evaporated milk
1 cup heavy cream
1/2 cup half and half

INGREDIENTS - FROSTING
2 cups heavy cream
6 tablespoons light corn syrup
2 teaspoons vanilla extract

DIRECTIONS:
1.  Adjust an oven rack to the middle position and heat the oven to 325 degrees.  Grease and flour three 9-inch round cake pans.  Line pans with parchment.

2. Whisk the flour, baking powder, salt, and cinnamon together in a medium bowl. Heat the milk, butter, and vanilla together in a small saucepan over low heat until the butter is melted.  In a large bowl, whip the eggs with an electric mixer on medium-high speed and gradually add the sugar, about 1 minute. Continue to whip the mixture until very thick and voluminous, 4 to 8 minutes.

3.  Reduce the mixer speed to low and add the melted butter mixture until combined, about 30 seconds. Add the flour mixture, in two additions, until incorporated, about 30 seconds. Increase the mixer speed to medium and whip the batter until fully combined and smooth, about 30 seconds.

4. Scrape the batter evenly into the prepared pans, smooth the tops, and gently tap the pans on the counter to settle the batter.  Bake the cakes until a toothpick inserted in the center coems out with a few crumbs attached, 25 to 30 minutes. Let the cake cool in the pan for 10 minutes.

5.  While the cake is cooling, whisk all ingredients for the milk mixture in a large bowl.  Set aside.

6. Using a toothpick, poke about 50 holes in each warm cake - you do not need to poke all the way through. Slowly pour the milk mixture evenly over the three cakes. Let the cakes cool slightly at room temperature for about 15 minutes, then refrigerate them until the milk mixture is completely absorbed and the cakes have cooled, about 3 hours.

7. Let the cake sit at room temperature for 30 minutes. Beat the heavy cream, corn syrup, and vanilla together in a large bowl with an electric mixer on medium speed to stiff peaks.

8. To assemble, soak each cake pan in a hot water bath for 30 seconds to help in the unmolding process.  Turn the first cake out onto a serving platter and top with a thin layer of the whipped cream frosting.  Repeat with the next two cake layers.  Then frost the sides and smooth out the top.  Decorate with maraschino cherries, if desired.

Chocolate Blackout Cake

My nephew, Brady, recently celebrated his 3rd birthday so I of course volunteered to bake the cake.  Since he loves chocolate pudding and chocolate cake, the chocolate blackout cake seemed like it would be right up his alley.  This cake uses a rich homemade choclate pudding as both a filling and icing between layers of dark chocolate cake.  One of the layers of cake is broken up into small pieces and sprinkled over the pudding to create the cake's signature look.  It was definitely very rich and very chocolatey!

Here is the birthday boy getting ready to blow out his candle!

A cake slice on a Cars plate.

CHOCOLATE BLACKOUT CAKE
From America's Best Lost Recipes

INGREDIENTS - PUDDING
1 1/4 cups granulated sugar
1/4 cup cornstarch
1/2 teaspoon salt
2 cups half-and-half
1 cup milk
6 ounces unsweetened chocolate, chopped
2 teaspoons vanilla extract

INGREDIENTS - CAKE
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter
3/4 cups Dutch-processed cocoa powder
1 cup brewed coffee, room temperature
1 cup buttermilk
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

DIRECTIONS
1.  For the pudding - Whisk the granulated sugar, cornstarch, salt, half-and-haf, and milk in a large saucepan. Set the pan over medium heat. Add the chocolate and whisk constantly until the chocolate melts and the mixture begins to bubble, 2 to 4 minutes. Stir in the vanilla and transfer the pudding to a large bowl. Place plastic wrap directly on the surface of the pudding and refrigerate until cold, at least 4 hours or up to 1 day.

2. For the cake - Adjust an oven rack to the middle position and heat oven to 325 degrees. Grease and flour two 8-inch cake pans. Whisk the flour, baking powder, baking soda, and salt in a medium bowl.

3.  Melt the butter in a large saucepan over medium heat. Stir in the cocoa powder and cook until fragrant, about 1 minute. Off the heat, whisk in the coffee, buttermilk, and sugars until dissolved. Whisk in the eggs and vanilla, then slowly whisk in the flour mixture.

4. Divide the batter evenly between the prepared pans and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool the cakes in the pans 15 minutes, then invert onto a wire rack to cool completely, at least 1 hour.

5.  To assemble the cake - Cut each cake in half horizontally. Crumble one cake layer into medium crumbs and set aside. Crumble one cake layer into medium crumbs and set aside. Place one cake layer on a serving platter or cardboard round. Spread 1 cup pudding over the cake layer and top with another layer. Repeat with 1 cup pudding and the last cake layer. Following the photos, spread the remaining pudding evenly over the top and sides of the cake. Sprinkle the cake crumbs evenly over the top and sides of the cake, pressing lightly to adhere the crumbs. Serve. The cake can be refrigerated for up to 2 days.

Nanaimo Bars - January Daring Bakers' Challenge

The January 2010 Daring Bakers' Challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca.  Nanaimo bars are a classic Canadian dessert, and so very appropriate with the 2010 Winter Olympics in Vancouver just around the corner. I opted to use gluten in my bars, but otherwise followed the recipe. These are very rich!

 

NANAIMO BARS

INGREDIENTS - BOTTOM LAYER
1/2 cup unsalted butter
1/4 cup granulated sugar
5 tablespoons unsweetened cocoa powder
1 large egg, beaten
1 1/4 cups graham wafer crumbs
1/2 cup almonds, finely chopped
1 cup shredded sweetened coconut

INGREDIENTS - MIDDLE LAYER
1/2 cup unsalted butter
2 tablespoons and 2 teaspoons heavy cream
2 tablespoons vanilla pudding mix
2 cups powdered sugar

INGREDIENTS - TOP LAYER
4 ounces semi-sweet chocolate
2 tablespoons unsalted butter

DIRECTIONS
1. For Bottom Layer: Melt butter, sugar, and cocoa in the top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts, and coconut. Press firmly into an ungreased 8 x 8 inch pan.
2. For Middle Layer: Cream butter, heavy cream, pudding mix, and powdered sugar in a mixer bowl. Beat until light in color. Spread over bottom layer.
3. For Top Layer: Melt chocolate and butter over low heat. Cool. Once cool, pour over middle layer and chill.

Snickerdoodle Cookies

Snickerdoodles are a classic cinnamon sugar cookie, and happen to be one of my husband's favorites.  I have tried several recipes and this is the one that he likes best.  These cookies bake up nice and crispy around the edges and chewy in the center.

SNICKERDOODLE COOKIES

INGREDIENTS
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

DIRECTIONS
1. Preheat oven to 375 degrees F.

2. In a large bowl, cream together the butter, shortening, 1 1/2 cups sugar, eggs, and vanilla.

3. In a small bowl, whisk together the flour, cream of tartar, baking soda, and salt. Add flour mixture to butter mixture and mix until just combined.

4. Mix the 2 tablespoons sugar and 2 teaspoons cinnamon in a small bowl.

5. Shape rounded tablespoonfuls of dough into balls. Roll balls in cinnamon mixture and place 2 inches apart on ungreased baking sheets. Bake for 8 to 10 minutes or until edges are set.  Remove cookies to wire racks to cool.

Lemon Bundt Cake

Happy New Year! The holidays were busy so I fell a little behind in my postings. I made this cake back in December. It has a lovely, fresh lemon flavor and would be great for brunch, tea, or dessert.LEMON BUNDT CAKE

INGREDIENTS - CAKE

3 cups unbleached all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 cup buttermilk, room temperature

1 tablespoon vanilla extract

3 tablespoons fresh lemon juice

3 tablespoons fresh grated lemon zest

2 1/4 sticks unsalted butter, cut into chunks and softened

2 cups sugar

3 large eggs, room temperature

1 large egg yolk, room temperature

INGREDIENTS - GLAZE

1 3/4 cups confectioners' sugar

1/4 cup fresh lemon juice

1 teaspoon fresh grated lemon zest

pinch salt

DIRECTIONS

1. Adjust an oven rack to the lower middle position and heat the oven to 350 degrees F. Grease and flour a 12-cup Bundt pan.

2. Whisk flour, salt, baking powder, and baking soda together in a medium bowl. In a small bowl, whisk the buttermilk, vanilla, lemon juice, and lemon zest together.

3. In a large bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs and egg yolk, one at a time, until combined, about 1 minute.

4. Reduce mixer speed to low and beat in one-third of the flour mixture followed by half of the buttermilk mixture. Repeat with half of the remaining flour mixture and the remaining buttermilk mixture. Beat in the remaining flour just until incorporated.

5. Scrapte the batter into the prepared pan and smooth the top. Gently tap the pan on the counter to settle the batter. Bake the cake until a toothpick inserted in the center comes out with a few moist crumbs attached, about 50-60 minutes, rotating the pan halfway through baking.

6. Let the cake cool in the pan for 10 minutes, then flip it out onto a wire rack to cool completely, about 2 hours, before serving.

7. While cake cools, whisk together all glaze ingredients in a small bowl until smooth. Let sit until thickened, about 25 minutes. Pour glaze over the top of the cake after it has cooled completely, letting the glaze drip down the sides. Let glaze set before serving, about 25 minutes.

Italian Cream Cake

This was my first attempt at an Italian cream cake. My sister-in-law loves this kind of cake, so of course I volunteered to make one for her birthday. Not only had I never baked this type of cake before, I somehow had never even tasted this kind of cake before! I searched for recipes, and ended up going with what looked to be a fairly standard recipe from Southern Living. The cake is pretty rich, but I think we all agreed that it turned out to be tasty. The cream cheese frosting with toasted pecans is amazingly good. I am offically a fan of Italian cream cakes!

I decorated the top with some frosting I had reserved before adding the pecans.It looks good enough to eat!ITALIAN CREAM CAKE

Adapted slightly from Southern Living

INGREDIENTS

1/2 cup butter, softened

1/2 cup shortening

2 cups sugar

5 large eggs, separated

1 tablespoon vanilla extract

2 cups unbleached all-purpose flour

1 teaspoon baking soda

1 cup buttermilk

1 cup flaked coconut

DIRECTIONS

1. Preheat oven to 350 degrees F. Grease and flour three 9-inch round cake pans, and line with parchment.

2. Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, one at a time, beating until blended after each addition. Add vanilla, beating until blended.

3. Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut.

4. Beat egg whites in a separate bowl until stiff peaks form; fold into batter. Pour batter evenly into the three prepared pans.

5. Bake for 20-25 minutes, or until a wooden pick inserted in the center comes out clean. Cool pans on wire racks for 10 minutes; remove from pans and cool completely on wire racks.

6. Spread nutty cream cheese frosting between layers and on top and sides of cake.

NUTTY CREAM CHEESE FROSTING

From Southern Living

INGREDIENTS

1 cup chopped pecans, toasted and cooled

1 (8 ounce) package cream cheese, softened

1/2 cup butter, softened

1 tablespoon vanilla extract

1 (16 ounce) package powdered sugar, sifted

DIRECTIONS

1. Beat cream cheese, butter, and vanilla at medium speed with an electric mixter until creamy. Add powdered sugar, beating at low speed until blended.

2. Beat frosting at high speed until smooth; stir in pecans.

**NOTE: I used one and one half times the frosting recipe for my cake.

Banana Snack Cake

I had an abundance of overripe bananas on my banana rack, so instead of making more banana bread I made this tasty cake. You can frost the cake with the cream cheese icing as I did, top it with Cool Whip, or just sprinkle it with powdered sugar.
BANANA SNACK CAKE
Adapted slightly from Cafe Zupas

INGREDIENTS

1/2 cup butter, softened

1 1/2 cups white sugar

2 eggs

1 cup sour cream

1 teaspoon vanilla extract

2 cups unbleached all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon cinnamon

1 cup mashed ripe banana

DIRECTIONS

1. Preheat oven to 350 degrees F. Grease a 9 x 13 inch pan.

2. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs until combined, then add the sour cream and vanilla and beat until combined.

3. In a separate bowl, stir together the flour, baking soda, salt, and cinnamon. Beat flour mixture into the wet batter until just combined. Stir in the mashed banana with a spatula. Spread batter evenly into prepared pan.

4. Bake for 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean. Allow bars to cool completely before frosting.

Dark Chocolate Cake with Chocolate Mousse Filling

My brother-in-law, Jay, had a birthday this past weekend and I offered to make a cake. He requested a chocolate cake, so I tried to make it special with dark chocolate frosting and a chocolate mousse filling. This cake recipe never fails me, and the dark chocolate frosting was simple but divine.

The cake (in a photo with horrible lighting...).Jay prepares to blow out the candles as Leslie (who finished a half marathon earlier that morning) and Brady look on. CHOCOLATE CAKE

From Hershey's

INGREDIENTS

2 cups sugar

1 3/4 cups all-purpose flour

3/4 cup Hershey's Cocoa

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt
2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

DIRECTIONS

1. Preheat oven to 350 degrees. Line three 9-inch pans with wax paper and spray pans with cooking spray.

2. Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl. Add eggs, milk, oil, and vanilla, a beat on medium speed of mixer for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 25-30 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely before frosting.

DARK CHOCOLATE FROSTING

From Hershey's

INGREDIENTS

1/2 cup butter
2/3 cup Hershe's Special Dark Cocoa

3 cups powdered sugar

1/3 cup milk

1 teaspoon vanilla extract

DIRECTIONS

1. Melt butter, stir in cocoa.

2. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount of additional milk, if needed. Stir in vanilla. Makes about 2 cups frosting.

French Macaroons

I waited until the last minute, but somehow managed to complete another Daring Bakers' challenge. The challenge was to make French macaroons, which as I learned, are completely different than the coconut macaroons that are common in America. This was probably my least successful challenge so far. The macaroons were delicious, but they did not turn out to have "feet" (which as I have learned are a distinguishing characteristic of a French macaroon). I will have to try to figure out what may have caused my lack of feet, although it may remain a mystery forever. I chose to fill my macaroons with chocolate ganache, but they would also be delicous filled with jam.

The 2009 October Daring Bakers' challenge was brought to us by Ami S. She chose macaroons from Claudia Fleming's The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.
The Process:
The confectioners sugar and almond flour are combined.

The egg whites are beaten to stiff peaks.

The almond flour and sugar are sifted and folded into the egg whites.
The batter is piped onto parchment-lined pans...

...and baked until just golden.

The ganache filling.

The final product, a ganache-filled macaroon.

FRENCH MACAROONS

From Claudia Fleming's The Last Course: The Desserts of Gramercy Tavern

INGREDIENTS

2 1/4 cups confectioners sugar

2 cups almond flour

2 tablespoons granulated sugar

5 egg whites, room temperature

DIRECTIONS

1. Preheat the oven to 200 degrees F. Combine the confectioners sugar and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of confectioners sugar in the bowl of a food processor and grind until the nuts are very fine and powdery.

2. Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks.

3. Sift a third of the almond flour mixture into the meringue and fold gently to combine. If you are planning on adding zest or other flavorings to the batter, now is the time. Sift in the remaining almond flour mixture in two batches. Be gentle. Do not overfold, but fully incorporate your ingredients.

4. Spoon the mixture into a pastry bag fitted with a plain half-inch tip or a zipper bag with a corner cut off.

5. Pipe one-inch sized mounds of batter onto baking sheets lined with parchment paper.

6. Bake the macaroon for 5 minutes. Remove the pans from the oven and rasie the temperature to 375 degrees F. Once the oven is up to temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or until lightly colored.

7. Cool on a rack before filling.

Toffee Chocolate Chip Bars

My husband volunteered to bring a dessert to a potluck at work this week, which really means he volunteered me to make a dessert for him to bring to the potluck. Lucky for him, I am always looking for reasons to bake so I set out to make these bars. I always seem to have an excess of toffee bits on hand, so these bars turned out to be a great use for the toffee bits. Plus, the bars were well received at the potluck and the hubby returned home with an empty container.

TOFFEE CHOCOLATE CHIP BARS
From Hannah's Kitchen

INGREDIENTS
2 1/2 cups all-purpose flour
2/3 cup firmly packed light brown sugar
3/4 cup cold butter
2 cups (12 ounce pkg.) semi-sweet chocolate chips, divided
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package toffee baking bits, divided

DIRECTIONS
1. Preheat oven to 350 degrees F. Coat a 9 x 13 inch pan with non-stick spray, or coat pan with foil and spray foil with non-stick spray.

2. In a large bowl, stir together flour and brown sugar. Cut in cold butter with a pastry blender until the mixture resembles coarse crumbs. Reserve 1 1/2 cups crumb mixture and press remaining crumb mixture into bottom of prepared pan to form a crust. Bake crust for 10 minutes.

3. Remove crust from oven and pour sweetened condensed milk evenly over the partially baked crust. Reserve 1/4 cup of the toffee bits, and sprinkle the remaining toffee bits evenly over the sweetened condensed milk.

4. Stir 1 1/2 cups chocolate chips into the reserved crumb mixture and sprinkle evenly over the toffee layer. Sprinkle the remaining 1/2 cup of chocolate chips over the top.

5. Bake for 25-30 minutes or until golden brown. Remove from oven and sprinkle with reserved 1/4 cup of toffee bits. Cool completely before cutting into bars.

Peanut Butter Chocolate Chip Cookies

My parents came down to visit us from Iowa a few weeks ago and, as always, I had to have homemade cookies waiting when they arrived. This time around I opted for peanut butter chocolate chip cookies. These are not only great looking cookies, but they turn out soft and chewy when baked properly.PEANUT BUTTER CHOCOLATE CHIP COOKIES
From Hannah's Kitchen

INGREDIENTS
1/2 cup unsalted butter, softened
1 cup creamy peanut butter
1 cup granulated sugar
1 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
2 cups semi-sweet chocolate chips

DIRECTIONS
1. Preheat oven to 325 degrees F and line baking sheets with parchment paper.

2. In a large mixer bowl, cream butter until smooth. Add peanut butter, granulated sugar, and brown sugar and beat until well combined. Add in egg and vanilla and mix until combined.

3. In a small bowl, mix flour, salt, and soda until combined. Gradually add flour mixture to peanut butter mixture until just incorporated. Stir in chocolate chips.

4. Using a cookie scoop (approximately one tablespoon capacity), drop dough two inches apart onto prepared baking sheets.

5. Bake for 12-13 minutes or until cookies are just firm around the edges, being careful not to overbake. Allow cookies to cool on baking sheet for 5 minutes before removing to wire racks to cool completely.

Carrot Cake

I absolutely love carrot cake and this recipe does not disappoint. The pineapple keeps it really moist, and the coconut and nuts can be omitted depending on your preferences. I have also made this recipe into cupcakes with success. The shredded carrots.

The dry ingredients are mixed together.

The wet ingredients are stirred into the dry ingredients.

The pineapple, carrots, and coconut are then mixed in.

The batter is poured into the pans.

A slice of the finished carrot cake.

CARROT CAKE

INGREDIENTS

2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 teaspoons ground cinnamon

1 3/4 cups white sugar

1 cup vegetable oil

3 eggs

1 teaspoon vanilla extract

2 cups shredded carrots

1 cup flaked sweetened coconut

1 cup chopped walnuts

1 (8 ounce) can crushed pineapple, drained

12 ounces (1 1/2 packages) cream cheese, softened

6 tablespoons butter, softened

4 1/2 cups powdered sugar, sifted

DIRECTIONS
1. Preheat oven to 350 degrees F. Grease and flour a 9 x 13 inch pan.

2. Mix flour, baking soda, baking powder, salt, cinnamon, and sugar in a large bowl. Make a well in the center and add oil, eggs, and vanilla. Mix with wooden spoon until smooth. Stir in the carrots, coconut, walnuts, and pineapple.

3. Pour into 9 x 13 inch pan and bake at 350 degress for about 45 minutes, or until toothpick in center comes out clean. For two 9-inch pans bake for 30-35 minutes, and for cupcakes bake 18-20 minutes. Allow to cool on wire rack. For round pans and cupcakes, remove cake from pans after 10 minutes and then cool completely. The center may sink a little, but this can be easily covered up with some extra icing.

4. To make the icing, cream the butter and cream cheese in a large mixer bowl until smooth and fluffy. Add the sifted powdered sugar and beat until creamy. Chill icing for 10-15 minutes in refrigerator before using.

Vols-au-Vent

I successfully completed another Daring Bakers' challenge this month! This was my first-ever attempt at making puff pastry from scratch. I normally buy the frozen stuff from the grocery, but it was pretty satisfying to make it myself (not to mention super delicious). The September 2009 Daring Bakers' challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan. First, the dry ingredients are placed in a food processor bowl. The dry ingredients and water are pulsed until a ball forms. The pastry dough is rolled into a square before being filled with butter. The butter-filled dough is rolled into a long rectangular shape to begin the layering process. The pastry dough is folded into thirds between each rolling. The shapes are cut from the chilled pastry dough. The vols-au-vent are assembled and brushed with an egg wash. The baked shells and tops are cooled. Once the shells are cooled they can be filled with the mousse. Yum!