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Tuesday, August 26, 2014

No Bake Chocolate Lasagna


Ingredients
  • 36 regular OREO's
  • 6 Tablespoons butter, melted
  • 1 (8 oz) package of cream cheese, softened
  • 1/4 cup sugar
  • 2 Tablespoons cold milk
  • 1 (12 oz) container Cool Whip, divided
  • 2 (3.9 oz) pkg. chocolate instant pudding
  • 3 1/4 cups cold milk
  • 1 cup mini chocolate chips
Instructions
  1. Butter a 9x13 dish and set aside.
  2. Crush OREO's in a zip top bag with a rolling pin. Add melted butter into the bag and mix until combined. Press OREO mixture into the bottom of the dish and place in the refrigerator for 5 minutes.
  3. In a medium sized bowl whip the cream cheese until fluffy. Add in 2 Tablespoons of milk and sugar. Mix until combined. Stir in 1 cup Cool Whip, then spread the mixture lightly over the crust. Place in the fridge for another 5 minutes.
  4. In a separate bowl combine the chocolate pudding and cold milk. Whisk together until thick. Then spread over the top of the cream cheese layer. Place back in the fridge for another 5-10 minutes to allow pudding to set.
  5. Once pudding has set spread remaining Cool Whip on the chocolate layer and then top with chocolate chips. Place in the fridge for 3-4 hours before serving.

Saturday, June 14, 2014

Double Chocolate Black Forest Cake


Chocolate Cake
  • 2 cups sugar
  • 2 cups all purpose flour
  • 3/4 cup cocoa
  • 2 tsp. baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 1 cup soured milk (just add a tablespoon of lemon juice or plain vinegar to a cup of milk)
  • 1 cup black coffee
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract

Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.
Pour into 2 greased and floured (or dusted with cocoa) 9 inch cake pans. Bake at 350 degrees F for 30-35 minutes or until toothpick inserted in the center comes out clean. Cool completely on a wire rack. When completely cooled, split the two layers into four with a sharp serrated bread knife.
Whipped Chocolate Ganache
To prepare the filling/frosting, melt together in a double boiler

  • 3 cups dark chocolate chips
  •  1/2 cup whipping cream

Stir constantly over a gentle simmer in the double boiler, just until melted and smooth throughout. You do not want this mixture to get hot, it should be just at the melting point and only lukewarm to the touch.
Transfer to a large mixing bowl.
In a separate bowl, whip to firm peaks:

  • 2 cups whipping cream
Add the whipped cream to the chocolate mixture in four portions, folding gently after each addition until the whipped cream is completely incorporated into the chocolate. 
At this point you will probably have to chill this frosting for a half hour or more in the fridge if it is too soft to work with. Just give it a quick fold with a rubber spatula every 10 minutes so that it cools evenly in the fridge.

Vanilla Whipped Cream
  • 2 cups whipping cream
  • 4 rounded tbsp icing sugar (powdered sugar)
  • 2 tsp vanilla extract
Whip together to firm peaks.
  • 1 pound ripe fresh cherries, pitted
  • chopped chocolate for garnish

To construct the cake, split the two layers of cake into four using a sharp serrated bread knife. Place the first layer of  cake onto the cake plate and cover with a little of the vanilla whipped cream followed by the next layer of cake. Spread a thin layer of the whipped chocolate ganache on this layer and place a layer of pitted cherries on top followed by more whipped ganache to completely cover the cherries.
Add the next layer of cake, more of the vanilla whipped cream and the final layer of cake. Frost the entire outside of the cake with the remaining whipped ganache frosting and place another layer of pitted cherries on top of the cake. Garnish with borders of vanilla whipped cream and with chopped chocolate on the sides.
 
credit to : nlrockrecipes


Oreo Caramel Brownie Bombs

The base is partially pre-baked so you will want to have the brownie batter, caramel and broken Oreo cookies all prepared and ready to quickly top the base and get it back in the oven ASAP.
Chocolate Chip Base 
Cream until light and fluffy:

  • ½ cup butter
  • 1 cup brown sugar
Add
  • 1 egg
  • 1 tsp vanilla extract
Beat well.

Sift together
  • 1 cup + 3 tbsp flour
  • 1 tsp baking powder
  • 1/8 tsp baking soda

Add dry ingredients to the creamed mixture, folding to combine well. Fold in
  • ½ cup chocolate chips
Spread in the prepared baking pan and bake for 15 minutes at 350 degrees F. (325 degrees for glass bake ware) Remove from oven and immediately sprinkle with

Brownie Batter

  • 3/4cup all-purpose flour
  • 2 tablespoon cocoa powder
  • 1/4teaspoon salt
  • 1/2cup butter
  • 5 squares unsweetened chocolate
  • 3/4cup granulated sugar
  • ¼ cup light-brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract

Sift together flour, cocoa and salt. Melt together butter and unsweetened chocolate over low heat. Remove from heat and cool to lukewarm. Add eggs,vanilla and sugars. Stir very well until sugars are dissolved.

Pour batter over the Oreos and caramel, return to the oven and bake for an additional 15-20 minutes or until the surface of the brownie batter is no longer glossy. Cool completely.

Top with a drizzle of chocolate ganache if desired. Cut in 2 inch squares.

Chocolate Ganache
In the microwave, scald, almost to boiling:
  • 1/3 cup whipping cream
Pour over
  • 1 1/3 cups chocolate chips
Let stand for 5 minutes, then stir until smooth. Spoon the ganache into a Ziploc bag and using sharp scissors, snip a small corner of the bag off and pipe a thin stream of the ganache in a continuous circular pattern over the squares.



Mango Ginger Carrot Cake with Candied Ginger Cream Cheese Frosting

Preheat oven to 325 degrees F Grease and flour two 8 inch cake pans.

  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 3/4 teaspoon freshly grated nutmeg
  • 2 tsp powdered ginger
  • 2 tbsp fresh ginger root, finely grated
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 1 cup vegetable oil
  • 3 eggs lightly beaten
  • 2 teaspoons vanilla extract
  • 1 1/2 cups grated carrots
  • 1 cup fresh ripe mango, diced small
  • 1/2 cup chopped lightly toasted macadamia nuts (optional)

Sift together flour, baking powder, baking soda, cinnamon, nutmeg, powdered ginger and salt.

In a large mixing bowl, beat the sugar, eggs and vanilla and oil until light and fluffy.
Stir in the grated carrots, mango, grated ginger root (and nuts if you are using them.)
Fold in the dry ingredients by hand.

Stir only until the dry ingredients are incorporated into the batter. Do not over mix.
Pour into prepared pans and bake for 30-35 minutes or until a wooden toothpick inserted into the center of the cake comes out clean.


Cream Cheese Ginger Frosting

  • 1/2 cup cream cheese
  • ½ cup butter
  • 2 tsp vanilla extract
  • 2 tbsp candied ginger (packed in syrup), very finely minced
  • 5 cups icing sugar (powdered sugar)
  • 1-3 tbsp milk (or ginger syrup from the candied ginger); only enough to bring the frosting to a spreadable consistency

Mix all the ingredients together and beat very well until smooth and fluffy. Add the milk or ginger syrup last to get the frosting to the right consistency.

If you can't find candied ginger, simply simmer gently 1/2 cup sugar and 1/2 cup water with peeled ginger slices in a small saucepan for about 20 minutes or until the liquid thickens to a cleat syrupy consistency. Watch this carefully, If you ignore it , it can burn quickly


credit to : nlrockrecipes.com

Lemon Marshmallow Coconut Cake

There are 5 elements to prepare for this cake; a vanilla cake, lemon syrup, toasted coconut, lemon curd and marshmallow frosting.
Vanilla Cake
  • 1 1/2 cups cake and pastry flour
  • 1 1/4 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
Cream together until fluffy:
  • 1 cup unsalted butter, at room temperature
  • 2 cups sugar
Add, one at a time, beating well after every addition;
  • 4 eggs at room temperature
Beat in
  • 4 teaspoons vanilla extract
Gently fold in the dry ingredients in three equal portions, alternately with
  • 1 cup undiluted evaporated milk
When adding dry and wet ingredients alternately in any baking recipe, always begin and end with the dry ingredients.
Pour batter evenly into 2 well greased and floured 9 inch cake pans. Bake in a 325 degree F oven for about 35-40 minutes or until a toothpick inserted in the center comes out clean. Watch it carefully, you will not want to overbake this cake, as soon as the toothpick comes out clean, remove the cake from the oven and let it rest in the pans for 5 minutes before turning it out onto a wire rack to cool completely.
Lemon Curd
In a mall saucepan combine:
  • 6 lightly beaten egg yolks
  • 1 cup sugar
  • 1/2 cup fresh lemon juice
  • zest of two lemons, finely minced
Cook slowly over medium low heat for about 10 minutes stirring constantly until the mixture thickens enough to coat the back of a wooden spoon. Remove from heat.
1/2 cup butter cut into small pieces
Stir in the butter a few pieces at a time until completely smooth. Cover with plastic wrap and chill completely in the fridge.
Lemon Syrup
  • 1/4 cup lemon juice
  • 1/4 cup water
  • 1/2 cup sugar

Simmer slowly together for about 5 minutes. Cool completely.

Toasted Coconut

On a cookie sheet, sprinkle

  • 1 cup unsweetened dried coconut
Bake at 350 degrees for only a few minutes, tossing every couple of minutes until the coconut turns golden brown. Watch the coconut closely, it can burn very easily and quickly. 


Marshmallow Frosting

  • 4 egg whites
  • 1/2 tsp cream of tarter
  • 3 tsp vanilla extract
  • 1 1/2 cups sugar
  • ½ cup corn syrup
  • 1/4 cup water

In a small saucepan combine sugar, corn syrup and water. Bring to a boil over medium heat and continue to cook until the mixture reaches 240 degrees F on a candy thermometer or when a teaspoonful of the mixture dropped into ice water forms a soft ball that holds its shape when cool.

Whip the egg whites, cream of tartar and vanilla extract to soft peaks in a large bowl. With the mixer on medium high speed, slowly begin to pour the sugar syrup down the side of the egg white bowl in a thin continuous stream. Continue to whip the frosting until it forms stiff peaks.

Frost your cake immediately with this frosting while it is still slightly warm as it is easier to spread smoothly than if allowed to cool completely.
To assemble the cake, split the two cake layers horizontally to create 4 layers of cake. Place the first layer on a cake plate and brush with 1/4 of the lemon syrup. Spread this layer with 1/2 of the lemon curd and top with a second layer of cake. 
Brush the second layer with 1/4 of the lemon syrup and top this layer with some of the marshmallow frosting. Top with another layer of cake and brush this third layer with 1/4 of the lemon syrup. Spread the remaining lemon curd over this layer and top with the remaining cake layer. Brush this final cake layer with the remaining lemon syrup.
Spread the remaining marshmallow frosting evenly over the sides and top of the cake. Finally press the toasted coconut onto the entire surface of the cake and serve.

Raspberry Velvet Cake

Raspberry Velvet Cake

Recipe by Barry C. Parsons
Raspberry Velvet Cake - developed from an outstanding Red Velvet Cake recipe, this beautiful cake is a perfectly moist and tender crumbed cake that would make an ideal birthday cake.
Prep time: Approximately 20 minutes
Cook time: 35 minutes
Total time: Approximately 1 hour.
Ingredients
  • 1 1/4 cups sifted all purpose flour
  • 1 1/2 cups sifted cake flour
  • 1/2 teaspoon baking soda
  • 1 1/2 tsp baking powder
  • 1 teaspoon salt
  • 1 1/2 cups sugar
  • 2/3 cup vegetable oil
  • 1/3 cup vegetable shortening at room temperature
  • 1 tsp good quality pure vanilla extract
  • 3 large eggs
  • 3/4 cup undiluted evaporated milk
  • 3/4 cup raspberry puree
Directions
  1. Make the raspberry puree by mashing fresh or frozen raspberries and pressing them through a fine sieve to remove the seeds. You will need at least 2 cups of raspberries or more to make sufficient puree
  2. Grease and flour 2 nine inch round cake pans and line the bottom with 2 circles of parchment paper. 
  3. Sift together both flours, baking soda. baking powder, salt and sugar, Set aside.
  4. In the bowl of an electric mixer beat together the vegetable oil, shortening and vanilla. Beat well at high speed with whisk attachment until light and fluffy
  5. Beat the eggs in one at a time.
  6. Stir together the undiluted evaporated milk and raspberry puree.
  7. Fold in the dry ingredients alternately with the raspberry and milk mixture.
  8. I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.
  9. Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.
  10. I've frosted this cake with Marshmallow Frosting but any good vanilla frosting is great on this cake. 

  11. CREDIT TO : www.nlrockrecipes.com

Pumpkin Tiramisu Layer Cake Recipe

Ingredients

Cake:
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup sugar
1 cup (packed) golden brown sugar
1 cup canola oil
4 large eggs, room temperature
1 15-ounce can pumpkin pie filling (includes all the spices)
1 tablespoon vanilla extract
1 tablespoon grated orange peel
Almond Syrup:
1 cup water
1 cup sugar
1/4 cup amaretto
Filling:
2 cups heavy whipping cream
3 tablespoons powdered sugar
pinch of cream of tartar
2 cups mascarpone
2 vanilla beans, seeds only, pods reserved for another use
2 tablespoons amaretto liqueur
1 bag of amaretti cookies, crushed (found at many grocery stores or at any Italian market)
Yield: Serves 12

Instructions

For Cake:
Position rack in center of oven and preheat to 350 degrees F. Butter two 9-inch cake pans. Spray with cooking spray, then line bottom of pans with parchment paper; spray again, and dust pans with flour. Sift flour and next three ingredients into a bowl. In the bowl of an electric mixer, beat both sugars and oil in large bowl until combined. Add eggs one at a time, beating until well blended after each addition. Add pumpkin pie filling, vanilla and orange peel; beat until well blended. Add flour mixture; beat on low just until incorporated. Divide batter between prepared pans and smooth tops.
Bake cakes until tester inserted into center comes out clean, 45 minutes to 1 hour. Cool cakes completely in pans on rack. Run knife around cakes to loosen. Invert cakes onto racks; remove parchment paper. Turn cakes over, rounded-side up. Using serrated knife, trim rounded tops of cakes to level, then divide cakes in half horizontally to make 4 thin layers.
For Syrup:
In a saucepan combine water and sugar. Bring mixture to a boil and continue boiling for 5 minutes. Strain into a sealable container, allow to cool, then cover and store in refrigerator.
When ready to use, mix in amaretto.
For Filling:
In the bowl of an electric mixer, beat whipping cream until soft peaks form. Add powdered sugar and cream of tartar, then beat until stiff peaks form.
Meanwhile, combine mascarpone, vanilla beans and amaretto in a small bowl. Beat with a whisk to combine, then fold into whipped cream.

Friday, June 13, 2014

Superb Stand Mixer :-)














Lemon Velvet Cakes

Lemon Velvet Cake

Recipe by Barry C. Parsons
Developed from an outstanding Red Velvet Cake recipe, this lemon cake is a perfectly moist and tender crumbed cake with a lemony buttercream frosting. An ideal birthday cake for the lemon lover in your life.
Prep time: Approximately 20 minutes
Cook time: 35 minutes
Total time: Approximately 1 hour.
Yield: 12 -16 servings
Ingredients
  • 1 1/4 cups sifted all purpose flour
  • 1 1/2 cups sifted cake flour
  • 1/2 teaspoon baking soda
  • 1 1/2 tsp baking powder
  • 1 teaspoon salt
  • 1 1/2 cups sugar
  • 2/3 cup vegetable oil
  • 1/3 cup vegetable shortening at room temperature
  • 1 tsp good quality vanilla extract
  • 2 tsp pure lemon extract
  • 3 large eggs
  • 1 1/2 cups buttermilk
  • zest of two small or one large lemons, grated and finely chopped
  • FOR THE FROSTING
  • 8 cups icing sugar (powdered sugar)
  • 2 cups unsalted butter
  • 1 tsp pure lemon extract
  • 1 tsp minced lemon zest (optional) 
  • aprox 4 tbsp milk
Directions
  1. Grease and flour 2 nine inch round cake pans and line the bottom with 2 circles of parchment paper. Sift together both flours, baking soda. baking powder, salt and sugar, Set aside.
  2. In the bowl of an electric mixer beat together the vegetable oil, shortening, vanilla and lemon extract. Beat well at high speed with whisk attachment until light and fluffy
  3. Beat the eggs in one at a time.
  4. Fold in the lemon zest.
  5. Fold in the dry ingredients alternately with the buttermilk.
  6. I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.
  7. Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.
  8. FOR THE FROSTING: mix together the icing sugar, lemon zest and butter until it becomes sort of crumbly.
  9. Add the lemon extract and a little of the milk.
  10. Beat until smooth and fluffy, adding only enough milk to bring the frosting to a creamy spreadable consistency.
  11. Fill and frost the cake. Garnish with candied lemon zest if desired.
  12. To make candied lemon zest, remove the zest with a sharp vegetable peeler in long strips, avoiding as much of the white pith as possible.
  13. Bring one cup of water and one cup of sugar to a slow boil.
  14. Add the pieces of lemon zest and boil for about 15 minutes. Drain the lemon zest on a wire rack.
  15. When cool, cut them in strips and roll in fine sugar. 
credit to nlrockrecipes.com

Strawberry Custard Tarts...aka.Timtarts!

Makes about 12 large tarts

Pastry
  • 2 1/4 cups flour
  • 1/4 teaspoon salt
  • 3/4 cup soft butter
  • 1/3 cup white sugar
  • 1 extra large egg, lightly beaten
Cream the butter and sugar well before adding the beaten egg and beating for an additional minute. Add the flour and salt and mix just until a dough forms. Separate the dough into two rounds, wrap them in plastic wrap and let them rest in the fridge for about an hour before rolling out the dough ans cutting out circles with a large biscuit cutter or something of sufficient size for the tart pans you are using. Chill the pans in the fridge for about 20 minutes before stabbing several holes in the bottom of each tart pastry and baking in a 400 degree F oven for about 15 minutes or until golden brown. Cool completely on a wire rack.

Vanilla Custard

Scald in the microwave or on the stovetop:
  • 3 cups whole milk
Microwave works best as there is no chance of burning the milk.


Meanwhile, in a saucepan combine:
  • 1/3 cup flour
  • 2/3 cup sugar
  • pinch of salt
Over medium flame slowly add the scalded milk whisking constantly.Continue to cook over medium heat until mixture begins to slightly thicken. At this point remove from heat and pour about a half cup of this mixture onto
  • 3 slightly beaten extra large egg yolks


whisking constantly. Pour the egg mixture immediately back into the pot, continuing to constantly stir. Cook for an additional minute or two until pudding consistency and remove from the flame.


Stir in:
  • 4 tbsp butter
  • 2 tbsp good quality vanilla extract
Cool completely in the fridge.
To Construct the Tarts
Place a whole strawberry in the center of each pastry shell. Transfer the custard to a piping bag or just a Ziploc bag with the corner snipped off. In a circular motion, starting at the base, pipe the custard all the way around the strawberry to completely conceal it. Next, place strawberry halves on top of the custard all over the surface of the tart.
At this point, you can brush a little strawberry  glaze on the strawberry halves if you like.
Strawberry Glaze
  • 1/2 cup strawberry jam
  • 1 tbsp water
Microwave for about 30 seconds, stir, and brush over the strawberry halves on top of the tarts.

Thursday, June 12, 2014

Cheesecake Rum Truffle Strawberry Cheesecake

Strawberry Compote Topping

  • 2 cups fresh or frozen strawberries
  • 1/2 cup sugar
Combine in a saucepan and bring to a very gentle boil. Thicken with 
  • 1 1/2 tbsp corn starch dissolved in 
  • ¼ cup cold water
which is added to the strawberries while stirring gently. Boil gently for 1 additional minute, stirring constantly. Cool completely for several hours in the fridge.

Cookie Crumb Crust

In a small bowl, combine:

  • 1 1/3 cups chocolate cookie crumbs
  • 3 tbsp sugar
  • 1/3 cup melted butter
Press into the bottom of a lightly greased or parchment lined 9 inch spring form pan. (Grease bottom only!) Parchment paper is ideal here because it makes it very easy to release the cheesecake from the bottom of the pan.

Cheesecake 


Cream together:
  • 3 eight ounce packages ounces cream cheese
  • 1 cup sugar
Add, one at a time
  • 3 eggs
beating well after each addition. Add:
  • 3 tsp vanilla extract
Finally blend in:
  • 1 cup whipping cream
Pour over the prepared base and bake in a bain marie at 300 degrees F for 60-70 minutes. (Learn about using a simple bain marie by clicking here.) The cheesecake does not have to brown at all in order to be fully baked; the surface of the cheesecake should lose any shine when the cake is properly baked. It can still be slightly wobbly just at the center at this point.

Remove the cake from the oven and run a sharp knife completely around the edge of the pan. This will allow for the cheesecake to shrink as it cools and hopefully not crack (but who cares if it does? I am never bothered by a crack or two in the surface) Allow the cheesecake to cool thoroughly on a wire rack at room temperature. (NOT in the fridge). Refrigerate after fully cooled. Chill for several hours or overnight.

Rum Truffle Ganache 


The rum truffle ganache is used to cover the cheesecake and to dip the strawberries.
  • 2 cups dark chocolate chips (or semisweet)
  • 1/2 cup whipping cream
  • 3 tbsp dark rum, optional (or 1 tsp rum extract) 
Melt together, just until smooth in a double boiler. Do not over heat. Just as it is melted remove from the heat. Dip in:
  • 10 -12 large strawberries
Place the dipped strawberries on a piece of parchment paper or wax paper and chill until ready to garnish. Pour the remaining ganache over the chilled cheesecake and spread very quickly and evenly over the top and sides with a flat spatula. Return the cheesecake to the fridge to chill again.

Vanilla Whipped Cream
  • 2 cups whipping cream
  • 3  rounded tbsp icing sugar (ie powdered sugar, confectioners sugar)
  • 1 tsp vanilla extract
Combine and whip until stiff mounds form. Using a piping bag (or a large Ziploc bag with the corner snipped off) pipe mounds of the vanilla whipped cream all around the border of the cheesecake, to form a sort of well for the strawberry topping. Spoon the Strawberry Compote Topping onto the center of the cheesecake and garnish with the chilled dipped strawberries. Refrigerate until ready to serve.

Jam Cake with Caramel Chocolate Ganache

Filled with spices, buttermilk, and jam, this moist cake has been in the baking repertoire of my husband's family for over a century. Although this particular recipe hails from Bowling Green, Kentucky, I found many other recipes for jam cake that originated further south. At first glance, I mistakenly thought the jam was merely a filling between the cake layers but to my happy surprise, the jam is actually an ingredient in the batter, creating a lovely berry hue to the cake and an even better berry taste. This down-home cake traditionally calls for a sweet caramel frosting, but I opted for a decadent caramel chocolate ganache. Make the ganache before you make the cake as it needs about 3 hours to firm up at room temperature (and is so much better when not refrigerated).

Ingredients

Pan
  • Three 8-inch round cake pans, greased and bottoms lined with parchment paper circles
  • 2 3/4 cups (13 3/4 ounces) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon fine sea salt
  • 1 1/2 cups (17 1/4 ounces) jam, preferably blackberry, raspberry, or apricot
  • 3/4 cup buttermilk, at room temperature
  • 3/4 cup (6 ounces) unsalted butter, at room temperature
  • 1 1/2 cups (10 1/2 ounces) sugar
  • 4 eggs, at room temperature
  • 1 cup (4 ounces) sliced natural almonds, toasted
  • Caramel Chocolate Ganache

Preparation

Center an oven rack and preheat the oven to 325°F.
In a large bowl, sift together the flour, baking soda, cinnamon, nutmeg, cloves, and salt, then whisk the mixture to ensure that the ingredients are well distributed.
In a small bowl, stir together the jam and the buttermilk.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until fluffy, about 
5 minutes. As you make the batter, stop the mixer frequently and scrape the paddle and the sides of the bowl with a rubber spatula. Blend in the eggs one at a time, adding the next one as soon as the previous one has disappeared into the batter. With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk mixture in two parts, beginning and ending with the flour. After each addition, mix until just barely blended and stop and scrape the bowl. Stop the mixer before the last of the flour has been incorporated and complete the blending by hand with a rubber spatula to ensure you do not overbeat the batter.
Divide the batter evenly into the prepared pans (there will be approximately 1 pound 4 ounces per pan) and smooth the tops. Bake in the middle of the oven until the centers are just barely firm when lightly touched, 32 to 34 minutes. Cool the cakes on a wire rack for 30 minutes before removing them from their pans. Once removed, continue to cool the cakes on the rack, top side up, until they reach room temperature. Leave the parchment paper on until you assemble the cake.
To assemble the cake, place one of the layers, top side up, on a flat plate or a cake board. Using a thin metal spatula, spread a thin layer of caramel ganache (a bit more than 1/2 cup) on top of the cake and out to the edges of the cake. Sprinkle 2 tablespoons of almonds evenly over the ganache. Align the next cake layer, top side up, on top of the first one, and repeat with another thin layer of ganache and almonds. Place the final layer of cake on top of the cake. Frost the top heavily and the sides lightly with the remainder of the ganache. Lightly press the remaining toasted almonds on the sides of cake.
This cake is best stored and served at room temperature. In an airtight container, it keeps for up to 5 days.

Salted Caramel "Ding Dong" Cake

 

Ingredients

Cake:
  • Nonstick vegetable oil spray
  • 1 cup natural unsweetened cocoa powder
  • 4 ounces semisweet or bittersweet chocolate, chopped
  • 1 cup hot strong coffee
  • 3/4 cup buttermilk
  • 1 1/2 teaspoons vanilla extract
  • 2 cups cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 cups sugar
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3 large eggs
Caramel ganache:
  • 9 ounces semisweet or bittersweet chocolate, chopped
  • 1 1/8 teaspoons kosher salt
  • 1 cup sugar
  • 1 1/2 cups heavy cream
  • 1 teaspoon vanilla extract
Filling and assembly:
  • 1 1/4 teaspoons unflavored gelatin
  • 1 1/2 cups chilled heavy cream
  • 1/2 cup powdered sugar
  • 1 vanilla bean, split lengthwise
  • Flaky sea salt (such as Maldon)
  • Special equipment: Two 9"-diameter cake pans with 2"-high sides; a 9"-diameter springform pan

Preparation

For cake:
Preheat oven to 350°F. Coat cake pans with nonstick spray. Line bottom of pans with parchment-paper rounds; coat paper. Place cocoa powder and chocolate in a medium metal bowl. Pour hot coffee over. Let stand for 1 minute. Stir until smooth. Stir in buttermilk and vanilla; set aside.
Whisk cake flour and next 3 ingredients in a medium bowl. Using an electric mixer, beat sugar and butter in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl. Beat until light and fluffy, about 4 minutes. Add dry ingredients in 3 additions, alternating with chocolate mixture in 2 additions, beginning and ending with dry ingredients. Divide batter evenly between pans; smooth tops.
Bake cakes until a tester inserted into the centers comes out clean, about 35 minutes. Transfer to wire racks; let cakes cool in pans for 10 minutes (cakes will deflate slightly). Run a knife around pans to loosen cakes; invert cakes onto racks. Peel off paper and let cakes cool completely. Turn cakes over.
If needed, use a long serrated knife to cut off bumps or trim dome from top of each cake to create a flat, even surface.
For caramel ganache:
Place chocolate and salt in a medium bowl. Stir sugar and 1/4 cup water in a medium deep saucepan over medium-low heat until sugar dissolves. Increase heat and cook without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until sugar is deep amber, about 9 minutes. Remove from heat and gradually add cream (mixture will bubble vigorously). Stir over medium heat until caramel bits dissolve. Pour over chocolate in bowl. Add vanilla; stir until mixture is smooth. Let cool slightly.
Place 1 cake layer in springform pan. Pour 1 cup ganache over. Chill until set, about 30 minutes. Cover remaining ganache and let stand at room temperature.
For filling and assembly:
Place 2 tablespoons cold water in a small heatproof glass or metal bowl. Sprinkle gelatin over; let stand until gelatin softens, about 10 minutes.
Pour water to a depth of 1/2" into a small skillet set over medium heat. Transfer bowl with gelatin to skillet; stir until gelatin dissolves, about 2 minutes. Remove bowl from skillet. Set aside.
Place cream and powdered sugar in a large bowl. Scrape in seeds from vanilla bean. Using an electric mixer, beat cream until soft peaks form. Add gelatin; beat filling until firm peaks form.
Spoon filling over chilled ganache on cake layer in pan; smooth top. Gently place second cake layer on top. Cover tightly with plastic wrap and chill until cream layer is set, at least 6 hours or overnight.
Remove sides from springform pan. Using a knife or offset spatula, scrape off any filling that may have leaked out from between cakes to form smooth sides. Transfer cake to a wire rack set inside a rimmed baking sheet.
Rewarm remaining ganache until just pourable. (Microwave in a microwave-safe bowl, or set a metal bowl over a large saucepan of simmering water until just warm, not hot.) Pour ganache over cake, tilting cake as needed to allow ganache to drip down sides and using an offset spatula to help spread ganache, if needed, to cover sides of cake. Chill until ganache is set, about 1 hour. DO AHEAD: Cake can be made 2 days ahead. Cover with a cake dome; chill. Let stand at room temperature for 1 hour before serving.
Sprinkle cake with flaky sea salt.

Gluten Free Chocolate Souffle Cake with Raspberry Fool

Gluten Free Chocolate Souffle Cake with Raspberry Fool

Recipe by Barry C. Parsons
A gluten free dessert cake for any occasion, topped with a raspberry whipped cream fool, fresh raspberries and a drizzle of chocolate ganache.
Prep time: Approximately 30 minutes.
Cook time: 30-40 minutes
Total time: Approximately 3 hours including cooling time.
Yield: One 12 inch or two 9 inch round cakes.

Ingredients
  • 1 pound + 1/2 cup dark chocolate, chopped or chocolate chips(at least 50% cocoa)
  • 1 cup unsalted butter
  • 10 extra large eggs
  • 1/2 tsp fine salt
  • 3/4 cup sugar (divided into 1/2 and 1/4 cup)
  • 1 tsp + 2 tsp vanilla extract
  • 1/2 cup cocoa
  • 3 cups + 2 tbsp whipping cream
  • 4 tbsp icing sugar (powdered sugar)
  • 2 1/2 cups frozen raspberries
  • 1.2 cup sugar
  • 1 tbsp corn starch
Baking Directions
  1. Preheat oven to 350 degrees F.
  2. Grease a 12 inch spring form pan and dust with cocoa. Line the bottom with parchment paper to easily release the cake when baked. (The cake can also be baked in two 9 inch round pans if you prefer.)
  3. Melt the butter and chocolate in a double boiler just until melted, set aside to cool almost to room temperature. Stir in the cocoa, vanilla and salt until smooth.
  4. Separate the eggs and beat the whites to soft peaks. Slowly beat in the 1/2 cup of sugar to form a meringue. Transfer to a large mixing bowl. 
  5. Beat the egg yolks and 1/4 cup sugar until light and foamy and fold into the meringue along with the chocolate mixture.
  6. Pour the batter  into the prepared cake pan and bake at 350 degrees F for about 30-40 minutes or until the center of the cakes spring back when lightly touched. Cool in the pans for about 20 minutes before removing them from the pan and cooling completely on a wire rack. NOTE: this cake will fall somewhat in the pans as it cools, this is perfectly normal for this recipe.
  7. Prepare a raspberry coolis by simmering together the frozen raspberries and 1/2 cup sugar for about 15 to 20 minutes
  8. Press the mixture through a fine sieve to remove the raspberry seeds. Return to the pot and simmer again.
  9. Add a thickening slurry by dissolving the 1 tbsp corn starch in a little water. Add it to the simmering coulis, stirring constantly. Remove from heat and cool completely, stirring occasionally as it cools so that he surface does not solidify.
  10. To prepare the raspberry fool, beat the 3 cups whipping cream, 2 tsp vanilla extract and 4 tbsp icing sugar together until firm peaks form.
  11. Fold the cooled raspberry coolis through the whipped cream. You don't need to completely incorporate the coolis, just swirl it through.
  12. Frost the top of the cake with the coolis.
  13. Garnish with fresh raspberries and a drizzle of chocolate ganache if desired.
  14. A chocolate ganache can be made by melting together the 2 tbsp whipping cream and 1/2 cup chocolate chips.   
credit to :  www.nlrockrecipes.com

Low Fat Oatmeal Banana Apple Breakfast Muffins

Here's a great weekend brunch baking idea that also makes a terrific alternative to the Monday morning quick granola bar breakfast if you have some left over. I think these are best served warm as a wholesome quick breakfast. These dense hearty muffins are very satisfying with very little added sugar or oil. The mashed bananas and grated apple keep these muffins particularly moist and a few seconds in the microwave to warm them make them just as good the next day.
Makes about one dozen.
Mix together and set aside:
  • 1 1/2 cups oatmeal
  • 1 cup all purpose or 60% whole wheat flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg

Beat together until fluffy:
  • 2 eggs
  • 4 tbsp vegetable oil
  • 6 tbsp sugar
Blend in:
  • 2/3 cup milk
Fold in the dry ingredients and when the flour is almost incorporated fold in:
  • 1 cup mashed ripe banana
  • 1 cup grated apple (approximately one large apple)
Do not over mix. Fold in only until the fruit is mixed through the batter.
Spoon into greased or paper lined muffin tins and bake at 350 degrees F for 20 -25 minutes or until a toothpick inserted in the center comes out clean. Serve warm. Makes about 10-12 muffins.

credit to : http://www.nlrockrecipes.com

The Pink Cake

This is a Baker & Spice original and it's our most popular cake—loved by men and women alike! The buttercream frosting is tinted pink by a raspberry puree (not food coloring)—be sure to save your extra whites from baking the cake to make the frosting. The cake itself is a rich, moist chocolate cake. If you want a go-to recipe for all your chocolate cake cravings, this is the one.

Ingredients

Pan
  • Three 8 by 2-inch round cake pans, greased and bottoms lined with greased parchment paper circles
  • 4 ounces unsweetened chocolate, chopped
  • 1/4 cup (1 ounce) lightly packed premium unsweetened Dutch-processed cocoa
  • 3/4 cup boiling water
  • 3/4 cup (6 3/4 ounces) full-fat sour cream
  • 1 tablespoon pure vanilla extract
  • 2 cups (10 ounces) all-purpose flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1/2 cup (4 ounces) unsalted butter, at room temperature
  • 1 cup (7 1/2 ounces) firmly packed light brown sugar
  • 3/4 cup (5 1/4 ounces) granulated sugar
  • 1/2 cup canola oil
  • 3 egg yolks, at room temperature
  • 3 eggs, at room temperature
  • Raspberry Buttercream

Preparation

Center an oven rack and preheat the oven to 350°F.
Put the unsweetened chocolate and the cocoa into a small bowl. Pour the boiling water over the chocolate and allow it to steep for 1 minute. Whisk the mixture together. Whisk in the sour cream and vanilla. Set aside.
Sift together the flour, baking soda, and salt in a bowl, then whisk the mixture by hand to ensure that the ingredients are well mixed.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars together on medium-high speed until light, about 3 minutes. As you make the batter, stop the mixer frequently and scrape the paddle and the sides of the bowl with a rubber spatula. On low speed, drizzle the oil into the mixture until blended. Turn the mixer up to medium-high speed and beat until the batter is fluffy, about 3 more minutes. Blend in the eggs and egg yolks one at a time, adding the next one as soon as the previous one has disappeared into the batter. With the mixer on low speed, add the flour mixture in three parts, alternating with the chocolate mixture in two parts, beginning and ending with the flour. After each addition, mix until just barely blended and stop and scrape the bowl. Stop the mixer before the last of the flour has been incorporated and complete the blending by hand with a rubber spatula to ensure you do not overbeat the batter.
Divide the thick batter equally among the prepared pans (there will be approximately 1 pound 2 ounces per pan). Smooth the tops and tap the pans on the counter to settle the batter and eliminate any large air bubbles. Bake in the middle of the oven until the centers spring back when lightly touched, 22 to 25 minutes. Cool the cakes in their pans on a wire rack for 30 minutes. Flip the cakes out of the pans, leaving on the parchment paper until you assemble the cake. Let them continue to cool on the rack, top sides up, until they reach room temperature.
To assemble the cake, lay one of the cakes top side up on a cake plate. Using a metal spatula, frost the top with 3/4 cup of buttercream, spreading it out to the edge of the cake (the filling will be about 1/4 inch thick). Stack the second cake top side up on top of the frosted cake and spread another 3/4 cup of buttercream on top of it. Stack the last layer of cake top side up on top. Look for any frosting that may have oozed out beween the layers and spread it along the sides of the cake. Apply a thin layer of frosting all over the cake to create a "crumb coat." Place the cake in the refrigerator until the frosting is firm, about 10 minutes. Take it out and frost the cake with the remaining buttercream, using your spatula to make decorative swirls.
Store the cake in an airtight container at room temperature for up to 
3 days.
Sugar Syrup to the Rescue At Baker & Spice Bakery, before frosting a cake we coat the layers with sugar syrup, which helps to keep the cake moist and adds flavor at the same time. This trick will also help to salvage a dry cake. To make a sugar syrup, combine 1/2 cup boiling water, 1/4 cup sugar, and 1 teaspoon pure vanilla extract or other flavoring (such as Kahlua or Grand Marnier) and stir until dissolved. Let the syrup cool, then brush a coat of it onto the top of each cake layer before you frost it. 

credit to : www.epicurious.com/recipes

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