Been a long time....

So....it has been a while...okay, a LONG while. Have I been baking? OF COURSE!!!

The musical is over and was a success. A lot of time, a lot of work but sooooo worth it! So, here is what I have been up to......Friday I made a couple things. 1. Red Velvet cake...my first one! 2. Fudge puddle. Miles and miles of fudge puddles.

So, here it is...Red Velvet cake.

PICTURE

Ingredients

• Vegetable oil for the pans
• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, at room temperature
• 2 large eggs, at room temperature
• 2 tablespoons red food coloring (1 ounce)
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting.

FROSTING:

1 cup whole milk
2 TBSP cornstarch
1 cup white sugar
1 cup butter
1 tsp Vanilla

To Make Icing: In a saucepan, combine the milk and 5 tablespoons flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely. Cream together butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency.

Another Friday baking adventure

So, as I mentioned in my other post today...I found a new Chocolate chip cookie recipe that I kind of like...it is out a cookbook that my mother bought me from a rummage sale in New York City when she went last fall. The cookies themselves, are not pretty. But I will give you a picture.

And as long as I am here....I will include the picture and recipe of the whoopie pies that I made a couple weeks ago!!

Annie's Chocolate Chip Cookies
Cookbook: Trevor Family Favorite Cookbook

Prep Time: 10 minutes
Cook Time: 8 to 9 minutes
servings: 4 dozen (not in the Mazzara household....but that is what the book says!)

2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter at room temperature
3/4 cup white sugar
3/4 cup dark brown sugar firmly packed (you can use regular brown sugar, I have done both)
1 1/2 teaspoon vanilla extract
2 large eggs
2 cups chocolate chips

Preheat oven to 375 degrees F

Combine flour, baking soda, and salt in small bowl.

Beat butter, sugar, brown sugar and vanilla in a large bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture.

Drop by rounded tablespoon onto ungreased cookie sheets. Bake for 8 to 9 minutes or until barely brown for soft chewy cookies. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely.



NOW....a couple weeks ago, I decided to make whoopie pies. Another new adventure. But they were well received. :)

Recipe From: King Arthur's flour

Ingredients

Cakes

• 1/2 cup butter
• 1 cup brown sugar, packed
• 1 teaspoon espresso powder, optional
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 large egg
• 1/2 cup Dutch-process cocoa
• 2 1/3 cups King Arthur Unbleached All-Purpose Flour
• 1 cup milk

Filling

• 1 cup vegetable shortening
• 1 cup confectioners' sugar or glazing sugar
• 1 1/3 cups Marshmallow Fluff or marshmallow creme
• 1/4 teaspoon salt dissolved in 1 tablespoon water
• 1 1/2 teaspoons vanilla extract

Cakes

• 4 ounces butter
• 7 1/2 ounces brown sugar, packed
• 1 teaspoon espresso powder, optional
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 large egg
• 1 1/2 ounces Dutch-process cocoa
• 10 ounces King Arthur Unbleached All-Purpose Flour
• 8 ounces milk

Filling

• 6 1/4 ounces vegetable shortening
• 4 ounces confectioners' sugar or glazing sugar
• 5 7/8 ounces Marshmallow Fluff or 1 1/3 cups marshmallow creme
• 1/4 teaspoon salt dissolved in 1 tablespoon water
• 1 1/2 teaspoons vanilla extract

Directions

1) Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

2) To make the cakes: In a large mixing bowl, beat together the butter, sugar, espresso powder, baking powder, baking soda, salt, and vanilla till smooth. Add the egg, again beating till smooth.

3) Add the cocoa, stirring to combine.

4) Add the flour to the batter alternately with the milk, beating till smooth. Scrape down the sides and bottom of the bowl, and beat again briefly to soften and combine any chunky scrapings.

5) Drop the dough by the 1/4-cupful onto the prepared baking sheets, leaving plenty of room between the cakes; they'll spread. A muffin scoop works well here.

6) Bake the cakes for 15 to 16 minutes, till they're set and firm to the touch. Remove them from the oven, and cool on the pans. While still lukewarm, use a spatula to separate them from the pan or parchment; then allow to cool completely.

7) To make the filling: Beat together the shortening, sugar, and marshmallow till well combined.

8) Dissolve the salt in the water, and add to the marshmallow mixture. Add the vanilla, and beat till smooth.

9) Spread the flat side of half the cakes with the filling. Top with the remaining cakes, flat side towards the filling. Wrap individually, in plastic wrap, till ready to serve.

10) Yield: 8 large whoopie pies (about 4" dia., about 5 ounces each). To make smaller pies, see tips at right.

FRIDAY FRIDAY FRIDAY

Above you will see my little black cat who decided that it was necessary to make herself known while I was trying to take pictures of the fudge puddles.

Today was gloomy and yucky and a perfect day to bake.

I have once again taken up running. My new goal is to be able to run a 10K by June 15. Of to a good start this week...Tuesday was 4.95 miles, Wednesday was 5.3 miles and Thursday was 5.3 miles. Today is my day "off". So I decided to bake!

Last night...I made cut out cookies for Bella to take to school and this morning we frosted. Now...I say WE....that means that I frosted and she decorated....well...created a really big mess. So that is how my day started.

Then...I made rhubarb dessert to give to my grandmother who is currently not eating a whole lot...thinking that something high in calorie would be good for the 92 year old woman. Then on to Chocolate chip cookies...with a new recipe that I really kind of like...I will post it. THEN...because Shannon brought it up, I decided to make Fudge Puddles. Now this is a recipe that I found about 7 or 8 months ago when I first started this whole baking kick. And because Shannon raved about them so...I decided to try them. They are REALLY good. :) I would also like to try a few different variations as far as the chips are concerned, but here is the recipe....




Recipe adapted from: Fudge Puddles

Fudge Puddles
For the "crust" of the cookie:
1/2 c. butter, softened
1/2 c. creamy peanut butter
1/2 c. sugar
1/2 c. packed brown sugar
1 egg
1/2 t. vanilla extract
1-1/4 c. all-purpose flour
3/4 t. baking soda
1/2 t. salt

In a large mixer bowl, combine butter, peanut butter, and both sugars. Beat in egg and vanilla:


Next, in a seperate bowl, mix the flour, baking soda, and salt. Gradually add flour mix. to the creamy mixture:




Chill in the fridge for at least one hour (or if you're impatient like me, in the freezer for about 15 minutes). Remove from fridge and form into 1" balls. I use a small melon baller scoop to make mine a uniform size. Grease a mini-muffin pan and add 1 ball to each muffin cup:


Bake in a 325 degree oven for about 15 minutes or until very lightly browned. Remove from oven and make an indentation in the center of each ball:



Let them cool in the pan for at least 5 minutes and then move to a cooling rack. Once all of the cookies are done baking, it's time to make the fudge filling:

Filling:
1 c. semi-sweet chocolate chips
1 c. butterscotch chips (if you don't like butterscotch, just use milk chocolate chips)
1-14 oz. can sweetened condensed milk
1 t. vanilla
chopped nuts or sprinkles(optional)

In a microwave safe bowl or saucepan, combine all of the ingredients except the nuts/sprinkles. Microwave for 1 minutes. Stir well. If there are still unmelted chips, continue to melt in microwave for 15 second increments until all smooth:






Immediately start filling the cookie cups with the filling. It will start to harden just a bit as you do it, so make sure to give it a good stir once in awhile. Sprinkle with the nuts or just leave plain. Let set for an hour or so. When I filled these, I put the chocolate mixture into a ziploc bag and cut off the end. I do believe that it was easier than trying to use a spoon!!


Tip: You can use the extra chocolate mixture over ice cream later on. Just store in the fridge and heat when ready to use. It's so good!

Once again, time to catch up

BIRTHDAY!! Last week was Calvin's birthday. I made cakes. Yes...more than one. The first cake was made to take to the FCR. To celebrate. And I am told that they like things that contain alcohol....so off to the Cambridge cooler I went in search of Baily's Caramel Irish Cream. Yea....for $26 a bottle....not going to happen. Especially since I was only using a small amount. However...I found a box of four little bottles....for only $10. SOLD! Off I went. Back into the little red car and and home to make frosting. So....here is cake #1. Baily's Caramel Irish Cream Cake.

Bailey’s Caramel Irish Cream Cake
Chocolate Cake(recipe follows)
Chocolate-Caramel Ganache(recipe follows)
Bailey’s Buttercream Frosting(recipe follows)
Store bought Caramel Sauce



Deeply Dark Devils Food Cake
1 1/2 cups all-purpose flour

2 tsp baking powder

3/4 tsp baking soda

3/4 tsp salt

11 TBSP unsalted butter, softened

1 1/2 cups granulated sugar

2/3 cup Dutch-processed cocoa powder

2 large eggs

1 tsp vanilla

1 1/3 cups warm water


1. Preheat oven to 325F. Grease two 9 inch cake rounds and dust with flour.
2. Sift together the flour, baking soda, baking powder, and salt in a medium bowl. Mix to incorporate.
3. Beat the butter at medium speed until creamy. Gradually add the sugar and beat on high speed for about 3 minutes. Add the cocoa powder and beat for 1 minute. Scrape down the sides with a spatula. Beat in the eggs one at a time. Beat in the vanilla. On low speed, add the flour mixture in three additons alternating with the warm water in two additions. Scrape down the sides of the bowl and mix at low speed for 30 seconds. Pour batter into prepared pans.
4. Bake cake for 45-55 mintues. Cool cake for 20 minutes after baking.
5. Remove cake from pan and let cool completely before frosting.
Source: The Cake Book by Tish Boyle


Bailey’s Buttercream Frosting
3 large eggs

4 large egg yolks

½ cup water

2 cups sugar

3 cups of butter, at room temperature

½ tsp salt

4 TBSP Bailey’s Caramel Irish Cream

Using a mixer fitted with a whisk attachment, whip the eggs and yolks in a large bowl on high speed for about 5 minutes. In a medium saucepan, combine the water and sugar; simmer until it reaches the soft ball stage, registering between 234 and 240F on a candy thermometer. Immediately transfer the syrup to a large heatproof liquid measuring cup. In a slow, thin stream, add the sugar mixture to the egg mixture., mixing on low speed the entire time. Increase the speed to medium and beat about 7 minutes, until the syrup has cooled. Add the butter, half a stick at a time, beating on medium after each addition. Once all of the butter has been added, beat on medium speed until the frosting thickens slightly, about 3 minutes. Stir in the salt and Irish Cream.


Chocolate-Caramel Ganache
10 ounces bittersweet chocolate, finely chopped

1 cup heavy whipping cream

10 caramel candies, unwrapped

Place the chocolate in a medium bowl. Heat the cream and caramels over medium-low heat, stirring occasionally, until the caramels have melted completely. Pour the hot mixture over the chocolate and stir until melted.
Source: Both Ganache and Buttercream are adapted from The Pastry Queen by Rebecca Rather with Alison Oresman


To Assemble: .
Take your two 9-inch cake and cut each one of those layers horizontally in half(so you should have 4 layers). Place the bottom layer on a cake plate. Spread a thick blanket of frosting on top. Add the second layer. This time spread the chocolate-caramel ganache on that layer. Place third layer on top of that and spread more buttercream. Place forth layer and frost the top and sides of the cake with remaining frosting. Drizzle store bought caramel over the cake, however much you would like. Place cake in refrigerator until ready to serve.



CAKE #2.



This was our birthday cake for the family. We have a tradition that we go out for dinner as a family for everyone's birthday. So...off to Red Robin we went because the famirefused Shushi....me included!

Deeply Dark Devils Food Cake
1 1/2 cups all-purpose flour

2 tsp baking powder

3/4 tsp baking soda

3/4 tsp salt

11 TBSP unsalted butter, softened

1 1/2 cups granulated sugar

2/3 cup Dutch-processed cocoa powder

2 large eggs
1 tsp vanilla

1 1/3 cups warm water

I will post the frosting at a later date. It is from Dorie Greenspans cookbook. It is the marshmallow frosting for the devils food white out cake.
The cake is topped with Seroogys Dark chocolate curls. YUM!
1. Preheat oven to 325F. Grease two 9 inch cake rounds and dust with flour.
2. Sift together the flour, baking soda, baking powder, and salt in a medium bowl. Mix to incorporate.
3. Beat the butter at medium speed until creamy. Gradually add the sugar and beat on high speed for about 3 minutes. Add the cocoa powder and beat for 1 minute. Scrape down the sides with a spatula. Beat in the eggs one at a time. Beat in the vanilla. On low speed, add the flour mixture in three additons alternating with the warm water in two additions. Scrape down the sides of the bowl and mix at low speed for 30 seconds. Pour batter into prepared pans.
4. Bake cake for 45-55 mintues. Cool cake for 20 minutes after baking.
5. Remove cake from pan and let cool completely before frosting.
Source: The Cake Book by Tish Boyle

AND...Rhubarb Dessert....
Rhubarb Dessert:
Recipe adapted from: cooks.com

1 c. flour
1 teaspoon baking powder
1 egg
1/2 tsp. salt
1 tsp. butter
2 tbsp. milk
4 c. raw rhubarb, diced
1 (3 oz.) pkg. strawberry jello

TOPPING:

1 c. sugar
1/2 c. flour
3 tbsp. butter

Mix together flour, salt, baking powder, and butter; add egg and milk. Press into ungreased 9x9 pan. Cover with diced rhubarb. Sprinkle with dry gelatin.

Mix topping until crumbly. Sprinkle over top. Bake at 375 degrees for 40 minutes. Serves 9.

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So...just catching up on things that I have made....and there are several. :)



The first is a white cake that I made for Easter..it is from Dorie Greenspans cookbook. I did not use the raspberry preserves, I used Fresh strawberries instead.

Makes 12 to 14 servings

For the Cake

• 2 1/4 cups cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups whole milk or buttermilk
• 4 large egg whites
• 1 1/2 cups sugar
• 2 teaspoons grated lemon zest
• 1 stick (8 tablespoons) unsalted butter, at room temperature
• 1/2 teaspoon pure lemon extract

For the Buttercream

• 1 cup sugar
• 4 large egg whites
• 3 sticks (12 ounces) unsalted butter, at room temperature
• 1/4 cup fresh lemon juice (from 2 large lemons)
• 1 teaspoon pure vanilla extract

For Finishing

• 2/3 cup seedless raspberry preserves, stirred vigorously or warmed gently until spreadable
• About 1 1/2 cups sweetened shredded coconutGetting Ready: 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.

To Make The Cake: Sift together the flour, baking powder and salt.

Whisk together the milk and egg whites in a medium bowl.

Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter 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.)

To Make the Buttercream: Put the sugar and egg whites in a mixer bowl or other large heatproof bowl, fit the bowl over a pan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like shiny marshmallow cream. Remove the bowl from the heat.

Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes. Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth. Once all the butter is in, beat the buttercream on medium-high speed until it is thick and very smooth, 6 to 10 minutes. During this time, the buttercream may curdle or separate – just keep beating and it will come together again. On medium speed, gradually beat in the lemon juice, waiting until each addition is absorbed before adding more, and then the vanilla. You should have a shiny, smooth, velvety, pristine white buttercream. Press a piece of plastic against the surface of the buttercream and set aside briefly.

To Assemble the Cake: Using a sharp, serrated knife and a gentle sawing motion, slice each layer horizontally in half. Put one layer cut side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper. Spread it with one third of the preserves. Cover the jam evenly with about one quarter of the buttercream. Top with another layer, spread with preserves and buttercream and then do the same with the third layer (you’ll have used all the jam and have buttercream left over). Place the last layer cut side down on top of the cake and use the remaining buttercream to frost the sides and top. Press the coconut into the frosting, patting it gently all over the sides and top.

Serving: The cake is ready to serve as soon as it is assembled, but it’s best to let it set for a couple of hours in a cool room. Serve it at room temperature with anything from milk to sweet or bubbly wine.

Storing: The cake is best the day it is made, but you can refrigerate it, well covered, for up to 2 days.

The second...it scotcheroo cookies. Yes...they taste EXACTLY like the rice krispie treats that we all know and LOVE.

Scotcheroo Cookies (makes about 4 dozen)

1 1/2 cup whole wheat pastry flour (you can use regular all purpose flour if you want)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 stick (8 TBSP) unsalted butter, room temperature
1/2 cup peanut butter
3/4 cup packed brown sugar
1/4 cup light corn syrup
2 eggs
1 1/2 tsp vanilla
2 1/2 cup Rice Krispies
1 cup butterscotch chips
1 cup semi-sweet chocolate chips

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

In mixing bowl combine the butter, peanut butter and brown sugar. Beat with mixer until light and fluffy. Add in the corn syrup and mix, then scrape down beaters and bowl. Beat in the eggs, one at a time, then add the vanilla. Scraped down beats and bowl again, then add the flour mixture and mix well. Using sturdy spoon add the Rice Krispies and butterscotch and chocolate chips.

Cover dough and refrigerate dough for at least two hours.

Preheat oven to 375 degrees.

Remove the dough from the fridge and place tablespoons full of cookie dough two inches apart on an ungreased baking sheet. Place cookies immediately into preheated oven and replace unused dough back in fridge. It's important to keep the dough cold until right before you're ready to bake each pan of cookies and remember to always use a cooled baking sheet.

Bake for 9-10 minutes, until center is just set and the edges have just begun to brown. Remove cookies from oven and let cool for a few minutes on baking sheet before removing them to a cooling rack to cool completely.

Last night, I was in the mood to bake...so I decided on these....

Millionaire’s Shortbread

Source: Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito

For the shortbread:

½ cup sugar

1 ¼ cups (2 ½ sticks) unsalted butter, softened

1 large egg yolk, slightly beaten

For the caramel filling:

28 ounces sweetened condensed milk

For the chocolate glaze:

6 ounces dark chocolate, (60% cacao), coarsely chopped

1 teaspoon light corn syrup

½ cup (1 stick) unsalted butter, softened, cut into cubes

Make the shortbread:

Preheat the oven to 350 degrees. Butter the bottom and sides of a 9×13-inch baking pan.

In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and butter together until blended.

Add 2 cups of the flour and beat until well combined. Add the egg yolk and beat for a few seconds, or until just combined.

Turn the dough out onto a lightly floured work surface. Dust the top off the dough and your hands with a little flour. Use your hands to gently work the dough into a 6×6-inch square. You will have to turn the dough and sprinkle the top with flour as you go. Sprinkle the remaining ½ cup flour on the surface of the dough. Fold the dough over and knead until incorporated, then flatten the dough into a rectangle. Transfer the rectangle to the prepared pan and press it into the pan.

Prick the dough all over with a fork and bake in the center of the oven for 20 to 22 minutes, until golden brown. Transfer to a wire rack and let cool completely.

Make the caramel filling:

Put the sweetened condensed milk in a medium heatproof bowl and set it over a saucepan of boiling water over low heat. Cook for 1 to 1 ½ hours, until thick and caramel colored. Remove the bowl from the pan and beat until smooth. (alternately, you could just bake the sweetened condensed milk in a roasting pan at 350 degrees for the same amount of time).

Make the chocolate glaze:

In a large nonreactive metal bowl, combine the chocolate, corn syrup, and butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly. Pour the mixture over the chilled caramel layer and use an offset spatula to spread it into an even layer.

Put in the refrigerator for 1 hour, or until the glaze hardens.

Remove the pan from the refrigerator 30 minutes before serving so as not to crack the chocolate glaze. Cut into squares and serve.

The bars can be stored in the refrigerator, tightly covered, for up to 4 days.

And last but not least....the peanut butter chocolate chip cookies. I used chunky peanut butter and Seroogy dark chocolate candy bars for the top. YUM!

Ingredients

Makes 36

* 1 1/2 cups all-purpose flour (spooned and leveled)
* 1 teaspoon baking soda
* 1 cup peanut butter (smooth or chunky)
* 4 tablespoons ( 1/2 stick) unsalted butter, room temperature
* 1/2 cup packed dark-brown sugar
* 1/2 cup granulated sugar
* 2 large eggs
* 1 teaspoon pure vanilla extract
* 8 ounces semisweet chocolate, cut into chunks

Directions

1. Preheat oven to 350 degrees. In a bowl, whisk together flour and baking soda; set aside. In a large bowl, using an electric mixer, beat peanut butter, butter, and sugars until light and fluffy. Add eggs and vanilla, and beat until smooth. With mixer on low, gradually add flour mixture, beating just until combined. Stir in chocolate chunks.
2. Drop dough by heaping tablespoons, 1 inch apart, onto two large baking sheets. Bake until golden, 13 to 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.

Birthday cake....

I never make something for an occasion without trying it first. So, yesterday I dove into a Lemon Lust Cake...thinking that I could make it for my mother's birthday which is Friday. While the cake turned out well and my Mom really liked it....my children turned their nose up and walked away and never even asked for a TASTE! So, it will be a no go for birthday party cake....must find something that the children will eat as well. So perhaps today, I will try a German chocolate or something coconut....that is yet to be determined!

So, here it is...Lemon Lust Cake....everything is from scratch. whooo hoooo my kind of cake!
Recipe from: eatmedelicious.com

The lemon cream cheese filling and lemon buttercream each call for 1 cup of lemon curd, but I think the lemon curd recipe here makes a little less than 2 cups so just split the lemon curd evenly for the filling and the icing.

Lemon Cake
3 cups (342 g) cake flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup (2 sticks/8 oz) unsalted butter, softened
1 3/4 cups (350 g) granulated sugar
4 large eggs
2 tsp finely grated lemon zest
1/4 cup strained freshly squeezed lemon juice
2/3 cup whole milk

Lemon Curd
8 large egg yolks
1 1/4 cups (250 g) granulated sugar
2 tsp finely grated lemon zest
3/4 cup freshly squeezed lemon juice
pinch of salt
1/2 cup (4 oz) unsalted butter, cut into tablespoons

Lemon Cream Cheese Filling
3/4 cup heavy cream
4 ounces (113 g) cream cheese, softened
1/2 tsp vanilla extract
1 cup Lemon Curd

Lemon Soaking Syrup
1/3 cup (80 mL) water
1/4 cup freshly squeezed lemon juice
1/2 cup granulated sugar

Lemon Buttercream
1 1/2 cups (12 oz) unsalted butter, softened
1 cup Lemon Curd
Pinch of salt

Make the lemon curd:
1. Set a fine mesh sieve over a medium bowl and set aside. In a medium heavy nonreactive saucepan, whisk together the egg yolks, and sugar until blended. Stir in the lemon zest and juice, salt, and butter and cook over medium heat, whisking constantly, until the mixture thickens, 7 to 10 minutes (do not let the custard boil, or it will curdle). The mixture should leave a path on the back of a wooden spoon when you draw your finger across it. Immediately strain the mixture through the sieve, pressing it through with a rubber spatula.

2. Set the bowl containing the lemon mixture in a large bowl filled about one-third of the way with ice water (be careful that the water doesn't splash into the lemon mixture). Stir the mixture frequently until it is slightly chilled, about 15 minutes. Cover the surface of the curd with plastic wrap and refrigerate until ready to use. Ashley note: I didn't use plastic wrap, just put it in an airtight container as is. (The curd can be made ahead and refrigerated for up to 3 weeks in an airtight container.)

Make the cake:
3. Position a rack in the center of the oven and preheat the oven to 350F. Grease the bottom and sides of two 9 inch round cake pans. Dust the pans with flour and tap out the excess.

4. Sift together the cake flour, baking powder, and salt into a medium bowl. Whisk to combine, and set aside.

5. In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until creamy, about 30 seconds. Gradually add the sugar and beat at high speed until well blended and light, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula. Reduce the speed to medium and add the eggs one at a time, beating well after each addition and mixing until blended. Beat in the lemon zest and lemon juice until blended. Reduce the speed to low and add the flour mixture in three additions, alternating it with the milk in two additions and mixing just until blended. Scrape the batter into the prepared pans, dividing it evenly, and smooth the tops with a rubber spatula.

6. Bake the cakes for 22 to 25 minutes, until they are golden brown around the edges and a toothpick inserted into the center comes out clean. Cool the cakes in the pans on wire racks for 15 minutes.

7. Invert the cakes onto the wire racks and let cool completely.

Make the filling:
8. In the bowl of an electric mixer, using the whisk attachment, beat the heavy cream at high speed until firm peaks form. Transfer the whipped cream to a smaller bowl, cover and refrigerate.

9. In the same mixer bowl (no need to wash it), using the paddle attachment, beat the cream cheese at medium speed until very creamy, about 2 minutes. On low speed, beat in the vanilla extract. Add the lemon curd and beat at medium speed until well blended and smooth, about 1 minute. Remove the bowl from the mixer stand and, using a rubber spatula, gently fold in the whipped cream until almost completely blended. Cover the bowl and refrigerate while you make the syrup and buttercream. (The filling can be made ahead and refrigerated for up to a day.)

Make the syrup:
10. In a small saucepan, combine the water, lemon juice, and sugar and bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar. Remove the pan from the heat and set aside at room temperature.

Make the buttercream:
11. In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until creamy and light, about 2 minutes. At medium speed, gradually add the lemon curd, a large spoonful at a time, then add the salt and beat at medium-high speed until creamy and light, about 1 1/2 minutes. Set aside at room temperature while you assemble the cake.

Assemble the cake:
12. Using a long serrated knife, trim off the domed tops of the cakes so that they are even (save any cake pieces and crumbs for snacking). Cut each cake horizontally into 2 layers. Reserve one of the flat bottom layers for the top of the cake. Place another layer cut side up on a cardboard cake round or flat serving plate. Generously brush with some of the lemon syrup. Spoon a scant cup of the filling onto the cake and, suing a small offset metal spatula, spread it into an even layer, leaving a 1/2 inch border around the edge of the cake. Top with another cake layer and brush it with more syrup. Top with another scant cup of filling. Repeat with another layer, more syrup, and the remaining filling. Brush the cut side of the reserved cake layer with the remaining syrup. Place the layer cut side down on top of the cake.

13. Frost the sides and top of the cake with the buttercream. Serve the cake or refrigerate it. If it has been refrigerated, let stand at room temperature for about 45 minutes before serving.

Store in the refrigerator for up to 3 days.

Baking weekend

So today, I was going to make a pumpkin pie for Bella, when she informed me that she would rather have cake...and not just from a box....she wanted a marble cake that she could help me make.....so.....off I went in search of a recipe. I found this one in a folder on the computer of things to try....so I figured that today was the day! WHooo hoooo



CHOCOLATE ORANGE BUNDT CAKE
recipe from: Joy the Baker
The cake is loaded with sour cream, and is incredibly moist. The orange zest adds brightness and chocolate and chocolate chips add richness. It’s absolutely delicious.

Chocolate Orange Bundt Cake

adapted from the Gourmet Cookbook

Print this recipe!

3 1/2 cups cake flour

1 Tablespoon baking powder

3/4 teaspoon baking soda

1 teaspoon salt

2 sticks (1/2 pound) unsalted butter at room temprature

2 cups sugar

4 large eggs, left at room temperature for 30 minutes

2 teaspoons vanilla extract

2 cups sour cream

1/2 teaspoon orange extract

zest of 1 large orange

4 tablespoons cocoa powder

1/2 cup chocolate chips

Put rack in the oven and preheat oven to 350 degrees F. Butter and flour a 12 cup Bundt pan and set aside.

Sift together flour, baking powder, baking soda and salt and set aside.

Beat together butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition, then beat in vanilla. Reduce speed to low, add half of flour mixture, and mix until just blended. Add sour cream, mixing until just combined, then add remaining flour mixture and mix until smooth.

Divide the batter evenly into two bowls. In one bowl add the orange zest and orange extract and stir to combine. In the other bowl add sifted cocoa powder and chocolate chips and stir to combine.

First pour the orange batter into the buttered Bundt pan, spreading it evenly around the bottom of the pan. Next, simply add the chocolate batter on top of the orange to cover. No swirling is necessary, although you can swirl the batters together if you like.

Bake until cake is springy to the touch and a wooden pick inserted in the center comes out clean, 45 minutes to 1 hour.

Remove from oven and cool cake in the pan for 30 minutes. Invert onto a cooling rack and cool completely.