Posted: April 26th, 2011 | Filed under: Cake | | 1 Comment »
Not sure if you remember or not – but four times a year I have the task of planning and cooking for our church’s elder led prayer dinner – I love it. Its a fun challenge (even if I do get a little freaked out right before). And this time around, I’ve started really early. I’m in charge of the June dinner – and I’m making lasagna, salad, bread and chocolate cake… but not just any chocolate cake – flour-less chocolate cake. (Well, there is one tablespoon of flour.) And here is the best part – this cake freezes well. I mean, it freezes really well. In fact, it gets better after its been frozen and then thawed. So I’m making a few cakes a week up until June so that I have enough cake for 250 people. So when June comes around – and I know it will come around faster than I’m ready for – I won’t be stressed out balancing baking in a hot kitchen covered in chocolate and boiling giant noodles for lasagna.
I love this cake – its dense and simple and delicious… and it is easy! Super easy! And it doesn’t require anything crazy… for real.
Flour-less Chocolate Cake
7 ounces bittersweet chocolate cake, finely chopped
1 3/4 sticks of unsalted butter cut into 1/2 inch cubes
1 cup plus 2 tsp granulated sugar
5 large eggs
1 tbsp unbleached all purpose flour
1 tsp kosher salt
1 tsp vanilla
Preheat the oven to 375 F. Prep an 8in cake pan with non stick spray and line with parchment paper – spray the parchment paper also. Put the chocolate and butter into a microwave safe bowl and microwave for 30 seconds at a time, stirring often, until smooth. Add the chocolate butter mixture to the sugar, salt, and vanilla. Set aside for 5 minutes to cool. After 5 minutes, add your eggs one at a time, mixing well after each addition. Add the flour and mix until the batter looks dark and silky. Pour into the pan and bake for 30 minutes. The cake is done when the center is slightly jiggly if jiggly at all.
Posted: November 16th, 2010 | Filed under: Cake | Tags: cream cheese icing, pumpkin and cream cheese, pumpkin bundts, pumpkin cake | 1 Comment »
So I know that all over the country people have been enjoying fall weather and colors for well over a month. Some places have even had snow… but here, in Denton we are just starting to enjoy all of the beautiful fall colors. The trees are turning reds and golds and beautiful oranges… and it really makes the drive around town surprisingly pleasant… and the cold isn’t too bad yet either. (We’ll go over my dislike of the cold another day.) So today I want to share something that is appropriate for the beautiful weather and the beginning of the holiday season we are all upon.
These litte bundts can be baked into bars, or mini loaves, but I just really really love them as the tiny bundt cake. It is the perfect little bite of pumpkin with the sweet tangy-ness of the cream cheese icing. It’s pretty great.
Pumpkin Bundts with Cream Cheese Icing
adapted from The Complete Magnolia Bakery Cookbook
1 1/2 c all purpose flour
1 1/2 tsp baking powder
1 1/2 tsp cinnamon
1 tsp baking soda
1 tsp salt
1 1/3 c canned pumpkin puree
1 1/2 c sugar
3/4 c vegetable oil
3 large eggs, at room temperature
Preheat oven to 350 degrees F. Grease and lightly flour a mini bundt pan. Sift together the flour, baking powder, cinnamon, baking soda, and salt in a small bowl. Set aside.
In a large bowl, on the medium speed of an electric mixer, beat together the pumpkin, sugar, oil and eggs until smooth, about 3 minutes. Add the dry ingredients and mix thoroughly. Pour the batter into the prepared pans – about 1/3 full. Bake for 15-20 minutes — keep a close eye on it — because baking times will vary — bake until set and the cakes bounce back. Remove and let cool to room temperature.
4 oz package cream cheese, softened and cut into small pieces
3 tbsp unsalted butter, softened and cut into small pieces
1 tsp vanilla extract
2 c sifted confectioners’ sugar
In a small bowl, on medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 5 minutes. Add the vanilla and beat well. Gradually add the sugar, beating until smooth and creamy.
Put the icing into either a piping bag, or a squeeze bottle and drizzle over the pumpkin bundts.
Enjoy with friends and apple cider!
Posted: November 4th, 2010 | Filed under: Cake, Candy | | No Comments »
I can’t believe that it is already November. I mean– it seems like summer was just here– is time just going to start going faster and faster and faster now? Last weekend we celebrated Halloween with friends. We let our Mad Men love get the best of us, and we dressed up as a 1960′s advertising executive and a housewife. We even put lipstick smudges on Ryan’s outfit – it was way scandalous slash adorable.
But other than that, I got to spend some great time in the kitchen last week also.
This fall has been full of apples. I not only have been playing with a few apple recipes, I was gifted a bag full of fresh local apples — so even more apple dishes made an appearance in the kitchen! Its been pretty awesome. So I wanted to share this recipe with you — the cake is just very lightly caramel-ish – slightly more than a regular white cake, but not overwhelming at all. The filling is super yummy and really balances out the cake and thick creamy icing. And don’t worry – there will be some left over caramel — which is amazing warmed poured over apple slices and ice cream. (Or, if you are me, just by the spoonful.)
For the Cake:
2 ¼ cups cake flour
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups whole milk or buttermilk
4 large egg whites
1 ½ cups sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
2 teaspoons vanilla extract
For the Filling:
2 large apples, grated
½ teaspoon cinnamon
½ cup sugar
2 teaspoons lemon juice
Center a rack in the oven to 350 degrees F. Butter two 9-x-2-inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.
Sift together the flour, baking powder and salt.
Whisk together the milk and egg whites in a medium bowl.
Put the sugar and the butter in the bowl of an electric mixer and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients.
Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Divide the batter between the two pans and smooth the tops with a rubber spatula.
Bake for 30 to 35 minutes, or until the cakes are well risen and springy to the tough – a thin knife inserted into the centers should come out clean. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up. (The cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to 2 months.)
For the Filling: Combine all ingredients in saucepan and cook until apples are tender.
For the Caramel:
1 c cold water
2 c heavy cream, at room temperature
In a medium size saucepan, combine the water and sugar. Set over medium low heat, stirring occasionally, until the sugar dissolves, about 3 minutes, making sure no sugar is sticking to the sides of the pan. Increase the heat to high and boil without stirring until the syrup becomes a deep amber color, about 15 minutes. Swirl the pan occasionally for even browning. Once the syrup turns deep amber in color, immediately remove from the pan. Slowly add the cream to the syrup (there will be lots and lots of bubbling, don’t be scared) whisking vigorously until the cream is incorporated. Return the pan to medium-low heat and stir until the sauce is smooth, about 1 minute. Remove from the heat and allow to come to room temperature before chilling. (This can be stored for up to a month in the refrigerator
For the Icing:
1 1b cream cheese, softened slightly, cut into pieces
1/2 c unsalted butter, softened slightly, cut into pieces
1 c cold caramel
1 tbsp kosher salt
In a medium sized bowl, on the medium speed of an electric mixer, beat the cream cheese and the butter until smooth, about 3 minutes. Gradually add the caramel and salt and beat until well incorporated. Spread onto and over the cake liberally.
Posted: October 12th, 2010 | Filed under: Cake | Tags: best carrot cake, best carrot cake cupcakes, carrot cake, carrot cake with cream cheese icing, cream cheese icing, fancy pecans, toasted pecans | No Comments »
This has been a crazy week… and its only Tuesday! So, I have a job, I’m a barista at Starbucks. (In case you didn’t know, I was a barista as I finished up college, and while I looked for a post grad job.) I have to say, I really am enjoying it more this time around. I think its because my mindset is different this time, I don’t feel the pressure of what I’m doing for my “real job” after college, I’m not worried about trying to work my way up in an imaginary career when I wasn’t even sure what I wanted to do for life. (Which, I am fully aware has the potential to change as often as seasons change.) But I’ll say this, I’m not terrible at it, I enjoy work, and its not stressful. Which I love. And its teaching me the things I need to learn the food industry better, especially since I’m paying closer attention this time around to the things I need to learn to be successful in the food industry, to the things I’ll need to run a small business one day.
Also in life, we are packing up for a quick trip to California! (I’m super excited, I love California.) But even more exciting — we are going for a wedding– a wedding we’ve been anxiously awaiting — a wedding we can’t wait to be present for. Ryan’s brother Jay and his long time girlfriend Melissa are getting married this Friday. We are so excited for them. It is just crazy that we got married almost three years ago, and one right after the other the brothers have all gotten paired off, entering into marriage with some amazing women. (It makes holiday and family get togethers much louder and way fun.) So as we pack and reflect on family, I’m also thinking of recipes that remind me of home, of family, of comfort in the fall, of tradition and warmth — and so there are carrot cake cupcakes. With flavors and spices that are warm and welcoming, these are the perfect cupcake for the beginning of fall. (I live in Texas, its still not exactly sweater weather all day yet. So yeah, the beginning of fall, not the middle or end quite yet.) Slathered in a smooth cream cheese icing and topped with toasty pecans — its beautifully delicious and moist and the flavors are perfect together in each and every bite.
Other things I like about this recipe is just how easy it is. It doesn’t take long to put everything together, the cake can all be done by hand, and the aromas from each component pour through the kitchen making it all the more inviting.
Alyssa’s Carrot Cake
For the Cake
2 1/3 c self rising flour
1/2 tsp kosher salt
1 tsp ground cinnamon
1 tsp nutmeg
1 tsp all spice
1 tbsp orange zest
3 large eggs
2 large egg yolks
2 c light brown sugar
1 c canola oil
1 tsp pure vanilla extract
1/4 c fresh orange juice
3 c carrot (very finely chopped in a food processor)
Preheat the oven to 350F, place liners in two cupcake/muffin tins. In a large mixing bowl combine the flour, salt, cinnamon, nutmeg, allspice, and orange zest. In another bowl, stir together the whole eggs, egg yolks, and brown sugar. Add the oil, vanilla and orange juice. Make a well in the middle of the flour mixture and stir in the egg mixture a little at a time, until just combined. Stir in the carrots. Scoop the batter into the cupcake liners, and bake for 12-15 minutes, or until the centers are set and a tester in the center comes out clean. Cool to room temperature before icing and topping.
Cream Cheese Icing
1/2 c unsalted butter, cut into pieces, room temperature
Two 8oz packages of cream cheese
4 c confectioners’ sugar
1 tbsp pure vanilla extract
1 tsp salt
In a large mixing bowl beat the butter until soft, add the cream cheese and beat until smooth. Blend in the sugar, vanilla and salt. Spread on top of each cupcake with an icing spatula.
2 c pecan pieces
2 tbsp butter
1 tbsp salt
Preheat an oven to 350F. On a large baking sheet spread the pecans and roast until fragrant, about 10 minutes. While the pecans are in the oven place the butter and salt in a medium mixing bowl. When the pecans are ready, take them from the oven and pour them directly into the bowl with the butter and salt. (Thats right, don’t let them cool.) Flip or stir the pecans in the bowl with the butter and salt, letting them melt the butter and allowing the butter and salt to coat every pecan. Let cool to room temperature before topping each cupcake with a few pecan pieces.
Posted: August 31st, 2010 | Filed under: Cake | Tags: blackberry jam cake, cream cheese frosting, jam cake, white chocolate cream cheese frosting, white chocolate frosting | No Comments »
I cooked a good bit last week. It was pretty much awesome. I can say this… being unemployed gives me a lot more room to be the little “home maker” that I am. And goodness — the days fill up so quickly, and even when I’m not working I’m super busy. But hey, thats okay, I like being busy. And now that we are closing the month and looking at my unemployed state and looking at the bills, we are seeing over and over again all of the ways that God is providing for us, caring for us, and loving us through amazing family and an amazing gospel community. We’re still seeking the Lord in figuring out what to do next… until then, we are encouraged by the Lord’s faithful provision.
So this weekend I made a cake. I love making a good layer cake, but it does take a lot of time, so I just don’t do it as often. But I had a good reason and a great recipe to try and pecans I needed to use in pantry and white chocolate cream cheese frosting just sounded so good. And it was. It was really tasty. I’ll soon be converting this into a cupcake. Look forward to that… but for now, please, please enjoy this cake. it is really moist and delicious and the flavors and sweetness are perfectly balanced.
Blackberry Jam Cake with White Chocolate Cream Cheese Frosting
adapted from At Home with Magnolia by Allysa Torey
2 2/3 c all purpose flour
1 tsp baking soda
1/2 tsp salt
1 c unsalted butter, softened
1 c granulated sugar
1 c firmly packed light brown sugar
4 large eggs, at room temperature
1 c buttermilk
1 tsp vanilla extract
1 c seedless blackberry jam
2 8oz packages cream cheese, softened
6 tbsp unsalted butter, softened
1 tsp vanilla extract
8 oz white chocolate, melted and cooled to room temperature (I used Lindt)**
1 1/2 c pecans
1 1/2 tbsp butter
1 tsp salt
Preheat the oven 350 F. Grease and lightly flour two 9×2 inch round cake pans, then line the bottom with a round of wax paper.
Cake: Sift together the flour, baking soda, and salt in a small bowl. Set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars gradually, and beat until fluffy. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the buttermilk and vanilla. With each addition, beat until incorporated but do not over beat, as this would cause toughness. Scrape down the sides of the bowl, making sure the ingredients are well blended. Fold in the jam until no large pieces of jam remain, but leave some small bits throughout the batter.
Divide the batter between the pans. Bake for 35 to 45 minutes, or until a cake tester in the center comes out clean. Let the layers cool in the pan for 1 hour. Remove from the pan and cool completely on a wire rack.
Icing: In a large bowl, on the medium speed of an electric mixer, beat together the cream cheese and the butter until smooth, about 3 minutes. Add the vanilla and beat well. Add the melted chocolate and beat well. Use immediately or store, covered at room temperature for up to 4 hours.
Topping: Toast the pecans on a baking sheet at 350 F for 10 to 15 minutes — or until lightly brown and fragrant. While the pecans are toasted put the butter and salt in a small bowl. When the pecans are done, put them directly into the bowl with the butter and salt and toss until well covered.
Assembly: When the layers are completely cooled, spread the icing between the layers, stack the layers, then ice the top and sides of the cake. Pile on the pecans on top.
**Note: to melt the white chocolate, place in a double boiler over simmering water over low heat, for approximately 5 to 10 minutes. Stir until smooth and no pieces of chocolate remain. Remove from the heat and let cool for 5 to 15 minutes or until lukewarm.
Posted: June 12th, 2010 | Filed under: Cake, Uncategorized | Tags: best peanut butter icing, chocolate and peanut butter, chocolate cake, cowboys cake, peanut butter icing | 1 Comment »
- Today I’m updating from Humble Texas, where we are celebrating the 1 year birthday of Tristan Jarrell… our cute little nephew! What a doll, all cute and round and amazing. So for the party we contributed some amazing little cupcakes, crowned with little Cowboys helmets. So we’ll update with photos now, and I’ll add a recipe later… here you go.
Barefoot Contessa Chocolate Cake
from Barefoot Contessa
Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Preheat the oven to 350 degrees F. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Scoop into prepared cupcake liners… and bake for 12-15 minutes. Cool on wire racks for at least an hour before frosting.
Peanut Butter Frosting
Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
Frost your sweet sweet cuppy cakes… and enjoy!
Posted: May 2nd, 2010 | Filed under: Cake | Tags: butter cream, chocolate buttercream, easy chocolate buttercream, lessons on buttercream, simple buttercream | 3 Comments »
I love getting to make a cake for a friend as a treat. It is fun for me – especially when I have planned it, and made time for it, and can enjoy the process. So this week for my friend Scherrie celebrated her birthday, I surprised her with a tasty golden yellow cake with chocolate buttercream.
Celebration cakes do not have to be super fancy. In fact, the birthday girl’s favorite cake is a yellow cake with chocolate icing. So that is what she got. Why does celebration have to mean fancy schmancy? It doesn’t. It should just mean super tasty. And not much is tastier than a simple tried and true cake recipe with a little extra pizzaz on top. Sweet, simple, celebration.
It was a tasty cake, especially since everyone in my office loves milk chocolate. But for my little dark chocolate loving tastebuds, it was a little lighter than I would have liked. I took a chance on trying a new buttercream recipe, but I’m not sure I made the right call. It was simple enough, but as far as depth and flavor go, it just wasn’t as dynamic as I would have liked. It was sweet and tasty, and smooth – but not deep enough to please me. It was definitely better than something out of a can though. However, the cake was beautiful, my layers were perfectly even – it was a hit! So happy birthday weekend dear Scherrie! And for the rest of you, enjoy a nice little celebration cake.
Easy Chocolate Buttercream
from Martha Steweart’s Cooking School
1 lb unsalted butter
1 tsp pure vanilla extract
3/4 c unsweetened dutch process cocoa powder
5 1/4 c sifted confectioners sugar
With an electric mixer, cream butter on medium-high speed until pale and fluffy, about 2 minutes. Add vanilla. Reduce speed to medium; add cocoa. Mix until smooth. Add sugar, 1 cup at a time, mixing well after each addition. Mix on high speed until well blended, 10 to 20 seconds more. (If not using immediately, cover with plastic wrap and refrigerate up to 3 days.)
Posted: March 28th, 2010 | Filed under: Cake | Tags: best strawberry buttercream, best strawberry cake, strawberry buttercream, strawberry cake, strawberry cupcakes | 3 Comments »
This weekend a friend was hosting a tea party with some international students here in Denton… and for this she needed cupcakes! Cupcakes… love cupcakes. Even better than that she needed some very spring-y tea party appropriate cupcakes. Love it. So we settled on strawberry cupcakes and lemon cupcakes. Because, lets face it, the pink and yellow would be too perfect to ignore.
So off I went yesterday baking away, carefully measuring and heating and whipping and icing. It was a great spring day. The sun was out, the windows were open, and a playlist was playing perfect spring tunes to channel into the cupcakes. And they were pretty darn cute. Not gonna lie.
I even saved one for myself so I could “test” it out today… man, perfect spring cupcakes to kick off the season.
These are perfect for an Easter party, brunch, or just to brighten up your day. Enjoy!
(P.S. Please don’t be fearful of the butter cream just because it involves a candy thermometer. Its really not hard, and the light, fluffiness of the butter cream is darn near perfect.)
Strawberry Cupcakes with Strawberry Buttercream
adapted from Martha Stuart
2 1/4 c all purpose flour
1/2 c cake flour
1 tbsp baking powder
1 tsp salt
8 oz unsalted butter, softened
2 1/4 c sugar
3 large eggs plus 1 egg white
1 c whole milk
2 tsp pure vanilla extract
2 c finely chopped strawberries
Recipe for Strawberry Buttercream
Preheat the oven to 350 degrees. Line standard baking pans with cupcake/muffin liners. In a large mixing bowl cream the sugar and butter until pale and fluffy (about 5min). In a small bowl combine your milk and vanilla. In a medium bowl combine the rest of your dry ingredients (flours, baking powder, salt). After you have creamed the butter and sugar, add one egg/white at a time on medium speed, mixing well after each addition. Lower the speed of your mixer and slowly add your wet and dry ingredients alternately starting and ending with the dry ingredients. Turn off the mixer and fold in the strawberries. Drop into the cupcake liners - about 3/4 full. Bake 15 to 20 minutes. Let cool on wire racks for at least 15 minutes, and make sure they are fully cooled before icing.
4 lg egg whites, room temperature
1 1/4 c sugar
3/4 pound unsalted butter, softened
1 1/2 c fresh strawberries, pureed
Place whites and sugar in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer.
Remove from heat, and attach bowl to mixer. Whisk on medium speed for 5 min. Increase the speed to high and whisk until stiff, glossy peaks form, about 6 min. Reduce speed to medium and add butter, 1 piece at a time, whisking well after each addition. With the mixer on low, add strawberry puree, and beat until smooth, 3 to 5 min. Use immediately, or cover and refrigerate for up to 3 days.
Posted: January 24th, 2010 | Filed under: Cake | Tags: Cake, Chocolate, Easy, Fudge, One bowl | 3 Comments »
Chocolate cake is a tricky little thing. It is no good if it is too dry (as is most cake), too moist (then it should just be a pudding), or just not very full of that delicious chocolate flavor (and we all know it can also go too far the other way). I remember very distinctly going to a birthday party for a friend a few years ago… she is a big chocolate lover, and chocolate cake was served at her party. It was bought from a grocery store bakery, decorated with scrolling letters, exclaiming the excitement of my friend turning another year older. She blew out the candles, licked the bottom of the pink one, and started cutting and passing. With my plastic fork I put a bite into my mouth… and slowly, but regretfully chewed and swallowed. Needless to say… I did not finish my piece of the cake. It was waxy, dry, with gritty icing, and no flavor. I think the plastic fork and the cake had plenty in common.
Two years ago Ryan bought me a cake from a grocery store bakery. Now this was not just your regular run of the mill grocery store… this was an all natural, organic foods, gourmet foods grocery store. A bakery we thought would be trusted and tasty. Now Ryan is an amazing man.. he knows that chocolate makes his little wife (me) happy. Very happy. But there is a such thing as overwhelmingly sweet and rich cake. And that is NOT a good thing. Not at all. This dark chocolate cake with ganache filling and chocolate butter cream icing looked very rich. Too rich. And it was. It was too sweet, it was too rich, it was too much chocolate flavor… it was an uncomfortable amount of chocolate. So much so that I couldn’t really enjoy the chocolate at all. All in all, that cake was a bust. (Sorry Ryan.) **I admit… I have made similar cakes before… and I apologize for that.
And then there are those cakes that I’ve made from complicated recipes, towering high with layers of icing, stacked and beautiful.. hours spent slaving away melting and stirring and whipping and measuring and checking to make sure that there is not a second of over cooking. But this cake… this cake is not that way. Thankfully. This cake is a new staple. One to keep on hand for the impromptu party or dessert (or chocolate craving). This recipe doesn’t call for fancy milks or fancy chocolate or fancy anything really. But its moist, its fluffy, its light enough. It does not beat you over the brow with chocolate. It introduces chocolate in a friendly “Hi, I’m Chocolate… nice to meet you again…” kind of way. And its easy. It is so easy. And this frosting… this is a new favorite. Not too milky, not too dark, nothing hard. Not gritty, not oily, not greasy, not too sweet, just perfect. This cake does not require a stand mixer, a hand mixer, or any fancy schmancy kitchen device and could be doubled or tripled, and baked in different pans and stacked or iced as a sheet or made into cute tiny cupcakes or bundts. But its pretty good this way. In fact, I suggest you try it this way first… let yourself be reintroduced to friendly chocolate first, before you get all crazy on it.
Chocolate Stack Loaf
From Better Homes and Gardens
1 c unbleached all purpose flour
1 c brown sugar
1/3 c unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, melted
1/2 tsp vanilla extract
1/2 c hot water
Preheat to 350 F and lightly grease a 13×9 inch pan. Line pan with wax paper and set aside.
In a mixing bowl, whisk together flour, baking soda, salt cocoa powder and brown sugar. Add butter, vanilla and eggs-mix. The mix will evolve into a thick paste.
Add hot water and carry on whisking. Pour into pan and bake for 15 minutes, or until a toothpick inserted into the center comes out clean.
Invert cake and cool for about an hour. Cut the loaf into three equal rectangles. Frost the cakes and stack, and frost the sides and top. Dust with cocoa powder if you so choose.
6 tbsp butter unsalted
1 c sugar
1 c unsweetened cocoa powder
Pinch of salt
1 c heavy whipping cream
1 tsp vanilla extract
Place all ingredients short of whipping cream and vanilla into a saucepan on the stove. Heat on low. Gradually add whipping cream while stirring. Do not boil… Remove from heat when smooth. Add vanilla and allow to cool completely before using. Fudge frosting will need an hour or two to cool before usage.
Posted: January 14th, 2010 | Filed under: Cake | Tags: almond, buttermilk, buttermilk poundcake, fewer calories pound cake, light, poundcake, Vanilla | 2 Comments »
So now that cake and I are a couple again…
I decided to try out a cake recipe that I flagged over a year ago. Man, I really regret waiting so long. Here is the thing… I like pound cake a lot… and I’ve made some excellent buttermilk cake before… but its the new year… and I don’t want to totally reverse my hours clocked at the gym… so this is really the perfect answer… a slightly adapted version of Cooking Light’s Vanilla Buttermilk Pound Cake… much “healthier” – because… come on… its still cake. Its not like I’m downing fresh apples and celery sticks over here. So if I’m going to eat cake– and lets face it–I don’t eat bad cake… this is still way tasty and not as terrible as the pound of butter, pound of sugar thing most pound cakes have going for them. (Although there is absolutely nothing wrong with that.)
However… I’m not sure I helped the calorie cutting at all when I covered them in a nice velvety ganache… but oh well.
Vanilla Almond Buttermilk Pound Cakes
Adapted from Cooking Light
13.5 ounces all-purpose flour (about 3 cups)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
3/4 cup butter, softened
1 teaspoon almond extract
2 teaspoon vanilla extract
3 large eggs
1 1/3 cups low-fat buttermilk
Preheat oven to 350°. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 3 ingredients (through salt); stir with a whisk. Place sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and buttermilk to sugar mixture, beginning and ending with flour mixture.
Spoon batter into mini bundt pans, or cupcake pans with liners. Bake at 350° for 18 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on a wire rack. Remove from pans. Cool completely on a wire rack.
8 oz semi sweet chocolate, chopped into small pieces
3/4c heavy whipping cream
2 tbs butter
Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth.