Apple Cinnamon Bundt Cake

This year Easter was a quiet one, my Popie was here visiting for the first time since Grandma passed away, my husband was out of town for most of the weekend working, and Violet had her first ear infection along with pink eye. I never had a chance to go buy Easter basket fillers, never made it to the grocery store for Easter dinner ingredients, and had a big birthday cake to finish up, it was a little stressful!

  But luckily, "dada!!!" was home Easter morning, the little sicky rallied, and we ended up having a really nice day. Violet participated in the Easter egg hunt at church, we skyped family all around the country, went out for a nice dinner at J Alexanders, and when Oma and Pops arrived the next day, we got our Easter baskets.

This cake was a last minute, what do I have in my pantry to make something type situation. I made it a month earlier for a friend, and when all I could find at home were apples, I made it again! I love bundt cakes because they are so easy to make, but look a little more special with minimal decoration. I had a small problem with the apples sticking to the bundt pan and sinking, so next time I'd dredge them in flour before mixing them into the batter. Other than that, I'd make this recipe as is for Martha Stewart's Apple Cinnamon Bundt Cake (sorry for just the link and no post, I'm short on time this morning!)

Chocolate Truffle Layer Cake/Blue Shower for Baby Benjamin!

Last month, I hosted a baby shower for one of my friends who was pregnant with her first child, a baby boy! Yesterday was his birthday, so I'm sharing this post today in honor of the most adorable baby Ben! I asked Leah for some suggestions on the food, and more importantly, the cake. She told me that it's not dessert unless there's chocolate involved, so I tried my best to deliver! I made a basic chocolate cake, filled it with white and dark chocolate ganache, then iced it in dark chocolate buttercream, and decorated with ombre blue gumpaste flowers. The cake felt like it weighed 20 lbs., and there was enough to send the whole top tier home with the expectant Mama. I feel like that far outweighs any gift she got that day, am I right pregnant ladies?! 

When planning the shower, I knew it would be an intimate group of just a dozen or so, so I tried to make it a classy luncheon. I didn't want a theme, necessarily, but incorporated soft blues with gray and silver.  I tried a few new DIY projects, and then stuck with the party essentials, like flowers and candles. 

I'm not on pinterest, but I've seen blogs link to the yarn wreaths that seems to be sweeping the craft world. I made this one very simply using a straw wreath (though, next time I'd use styrofoam) wrapped in wool yarn. I looked at a few blogs for directions on making the felt flowers, and sewed a few petal flowers and then winded felt roses. The invitations were from http://www.tinyprints.com/, and then a simple white baby's breath bouquet filled the foyer.

The mantle was simply decorated with a deep blue vase with more baby's breath and white hydrangeas. I had an Anthropologie candle on hand that matched the glass color, and smells divine, so I also placed it up there. The favor for the day was chocolate chip M&M cookies with blue and grey M&M's (I found these at Party City).

I know games can be overdone when it comes to showers, so I just made one simple game, Baby Price is Right. I tried to pick higher priced items and told guests to round to the nearest $10, which made adding up the difference easy. I used stock photos of each item, hooked my laptop up to the TV and showed the photo of each item so the guests had a better idea of what they were pricing. Of course, the mom-to-be and another pregnant guest were the winners, they each got a gourmet chocolate bar.

For drinks, I kept it simple but added variety by purchasing a few types of Italian Sodas from World Market. I also had champagne for mixing, as well as soda water, and garnishes like marischino cherries, blood oranges and limes. I found cute paper straws at Michaels for just $1

I don't have wine charms, so I printed each guests name and tied it to their glass. 

 For the table decor, I found some silver and blue Christmas bulb ornaments on clearance at Target, and just filled a hurricane vase with them and added a silver tape candle to the center.

While I didn't blog all of the food, I will share the menu (non-vegetarian):

Chicken and Artichoke Melt Crescents 

Crabcake Sliders with Avocado and Chipotle Aioli

Warm Spinach Salad with Bacon Vinaigrette

Mini Caramelized Onion and Cheddar Twice Baked Potatoes

Quinoa Salad with Cranberries, Feta and Pepitas

This cake is 2 tiers, with 4 layers of cake and 3 layers of ganache in each tier. It's chocolate to the extreme! I made the cake layers somewhat thin rather than bake fat layers and slice them, I think it's just easier to bake off thinner layers. I also used 2 layers of white and 1 dark ganache on the bottom, and reversed the top, but you can also just use all dark or all white. I served it with coffee, but you might also want to offer milk! 

Chocolate Truffle Layer Cake

cake slightly changed from Hershey's, Truffle filling from Food and Wine, Buttercream is standard

Dark Chocolate Cake (doubled)

2 c. granulated sugar

1 3/4 c. all purpose flour

3/4 c. dark cocoa powder

1 1/2 tsp. baking powder

1 tsp. salt

1 1/2 tsp. baking soda

2 eggs

1/2 c. vegetable oil

1 c. buttermilk

2 tsp. vanilla extract

1 c. hot coffee

Preheat oven to 350*

Line 2-11" pans and and 2-8" pan with parchment paper.

In the bowl of a stand mixer, whisk together eggs, oil, buttermilk and vanilla.

Stop the mixer and sift in sugar, flour, cocoa powder, baking powder, salt and baking soda.

Turn mixer back on low and mix for 10 seconds, slowly add the hot coffee while the mixer runs.

Once all the flour is absorbed, turn mixer off, scape down the sides and turn the mixer back on for another 10 seconds, do not overmix! 

Pour batter into pans until it is equally distributed.

Bake for 25-27 minutes, until puffed and center is set. 

Cool on a wire rack for 10 minutes, then invert and remove from pan, cooling to room temperature.

Repeat process until you have 4 cakes in each of the 2 sizes.

Truffle Ganache:

white chocolate:

1 lb. white chocolate, chopped

3/4 c. plus 2 tbsp. heavy cream

2 tbsp. unsalted butter

dark chocolate:

3/4 c. plus 2 tbsp. heavy cream

1 lb. bittersweet chocolate, chopped

In a medium glass bowl over simmering water, melt white chocolate, stirring frequently.

In a small saucepan, heat cream and butter until it bubbles at the edges, slowly pour into melted white chocolate, whisking at the same time.

Set aside to cool for 1-2 hours, until ganache holds its shape.

Chop dark chocolate and place in a mixing bowl.

Heat the cream until it bubbles around the edges, pour directly on chocolate, stir slowly and melt chocolate, whisk as it becomes incorporated, then set aside and cool for 1-2 hours, until ganache holds its shape.

Chocolate Buttercream:

1/2 lb. butter, at room temperature

8 oz. melted semi-sweet chocolate, melted and cooled

2 lbs. confections sugar, sifted

1/2 tsp. salt

2 tsp. vanilla extract

1/4-1/2 c. heavy cream

In the bowl of a stand mixer, cream butter and chocolate.

Slowly add half of the confections sugar, then the salt and vanilla extract.

If icing is already too thick, add a splash of cream.

Add the remaining confectioners sugar, and more cream if necessary.

Keep the icing covered well in a cool place until you ice the cake, refrigerate if it will be more than a few hours, then bring to room temperature before using. 

Banana Chocolate Chip Bundt Cake

One of my coworkers recently told me she was tired of coming to my blog and seeing green beans. While they were delicious, I've decided to post something new, just for her. And you all get to reap the benefits, because this cake is delicious! 

In case you didn't know, the best week of the year is going on right now. Not only is it the week leading up to my birthday, but it's the week before my 1st Mother's Day as a mom, and, best of all, It's Frappy Hour week! The lovely people at Starbucks bless us with a week of half-price Frappuccinos from 3-5pm each year. And I have to admit that I've been each day since the promo began. Since everyone else and their mom is also going, the drive-thru line is a mile long, and I'm forced to go get my coffee inside, where I'm tempted by the pastry case. Specifically, the Reduced-Fat Banana Chocolate Chip Cake. 

Back in the days of my barista service, this cake was introduced (along with the banana mocha frappuccino, which was actually delicious!) and I took my job of cutting up samples for patrons (okay, myself) very seriously! I loved this cake then, and I love it now. But rather than spend $3 on one slice, I decided to use up the browning bananas at home and make this cake for free with pantry staples. It was moist, chocolatey, and subtly flavored with banana. It goes perfectly with my 4 o'clock coffee frappuccino pick-me-up! 

For the recipe, I went to a trusty source, Dorie Greenspan! I used her Banana Bundt Cake and simply added a handful of chocolate chips!

Banana Chocolate Chip Bundt Cake

a few slight changes from Dorie Greenspan's Baking From My Home to Yours

3 cups all-purpose flour

2 tsp. baking soda

2 sticks salted butter, at room temperature

2 cups sugar

2 tsp. vanilla extract

2 large eggs, at room temperature

4 ripe bananas, mashed (1 1/2+ cups)

1 cup sour cream or plain yogurt

1 cup semi-sweet mini chocolate chips

Preheat oven to 350*

Butter a 12 c. bundt pan and set aside.

In a stand mixer with the paddle attachment, beat butter and eggs until light and fluffy, about 2 minutes.

Add eggs one at a time until mixed well, then add vanilla and bananas.

Turn mixer off, scrape down sides.

Add the baking soda and sift in half the flour.

Beat until absorbed. 

Add the sour cream, then the rest of the flour and beat until just absorbed and batter is no longer curdled.

Turn the mixer off, fold in chocolate chips.

Pour batter into bundt pan and smooth out top with a spatula. 

Bake 60-75 minutes, until a knife inserted into the center comes out clean.

Transfer to a wire rack and cool for 10 minutes, invert on a place and cool to room temperature. 

Gingerbread Loaf Cake

Last weekend, my husband and I hosted an Ugly Sweater Christmas Party. I told everyone there would be a prize for the winner. After the votes came in, my husband won! However, I didn't want him to get the prize, so I gave it to his two friends tied for second. When I told them what the prize was, a loaf of delicious gingerbread, they were less than excited. Crazy talk, right? 

JJ told them that it was really good, and they should at least try it. He cut them each a piece, and of course, they loved it! Silly boys - what's not to love, spicy ginger and cinnamon, tender cake all topped with cream cheese frosting and bits of candied ginger. This loaf cake is reminiscent of my favorite Starbucks loaf cake, but it's a bit less dense. Perfect to whip up with simple ingredients from the pantry and spice rack. I love it as a holiday breakfast treat without the icing, but it's a little more fancy and dessert worthy with it. 

Old Fashioned Gingerbread

adapted from allrecipes.com

1/2 c. granulated sugar

1/2 c. butter, softened

1 egg

1 c. molasses

1 tsp. vanilla extract

2 1/2 c. unbleached all purpose flour

1 1/2 tsp. baking soda

2 tsp. ground ginger

1 tsp. ground cinnamon

1/2 tsp. ground cloves

1/4 tsp. ground nutmeg

Pinch of salt

1 c. Guinness or hot water

Optional:

Cream Cheese Frosting

(cream together 2 oz. cream cheese with 2 tbsp. butter, add 2 c. powdered sugar and a splash of vanilla, whip until incorporated, thinning with milk if necessary)

Candied ginger pieces

Preheat oven to 350*

Grease a loaf pan, line with parchment.

In a stand mixer, cream sugar and butter.

Add egg, molasses and vanilla, mix until light and fluffy.

Turn mixer off, add flour, baking soda, ginger, cinnamon, cloves, nutmeg and salt, turn mixer on slow until flour is just absorbed, add the Guinness or water and mix until it's absorbed, do not overmix!

Pour batter into loaf pan and place in the oven.

Bake for 60-70 minutes, until a toothpick inserted into the center comes out clean.

Cool for 10 minutes in the pan, then remove and cool on a rack until room temperature.

Smear with frosting and dot with ginger pieces.

Lemon Scented Pull Apart Coffee Cake

I knew I wanted to make a delicious coffee cake for brunch while our company was here, so I began browsing blogs. I found a blog that I'd never read before, 17 and Baking. Now I began baking from scratch when I was around 18, but I was nowhere near as skilled as Elissa! Not only does she bake very technical pastry, she takes beautiful photographs and is a skilled writer. I practically scrolled through her entire blog in a trance, starring many recipes to make in the future. 

When I saw this Lemon Scented Pull Apart Coffee Cake, I was intrigued. It's very clean and fresh in flavor, and though it looks impressive, it's fairly simple to make. There aren't many ingredients and the finished product is really fun! 

I followed the directions exactly up until the very end when it came time to make the icing. I was being extremely lazy, and decided to whisk the ingredients in a bowl with a fork rather than use a mixer. It's evident by the tiny bits of cream cheese that didn't whip in the icing. Looking back, I'm mad at myself for not taking the extra few minutes to finish the coffee cake correctly, but I had a quiche in the oven and a few other things I was working on. I know I'll make this again (maybe with a different fruit, add some nuts, etc.) so I'll be sure to make it right. 

Lemon Scented Pull Apart Coffee Cake

seen on 17 and Baking, from Baking for All Occasions

Dough:

2 3/4 c. AP Flour (12 1/4 oz)

1/4 c. granulated sugar (1 3/4 oz)

2 1/4 tsp. instant yeast (1 envelope)

1/2 tsp. salt

1/3 c. whole milke

2 oz. unsalted butter

1/2 c. water

1 1/2 tsp. pure vanilla extract

2 large eggs at room temperature

Lemon Sugar Filling:

1/2 c. granulated sugar

3 tbsp. finely grated lemon zest

1 tbsp. finely grated orange zest

2 oz. unsalted butter, melted

Cream Cheese Icing:

3 oz. cream cheese, softened

1/2 c. powdered sugar

1 tbsp. milk

1 tbsp. lemon juice

To make dough:

Mix two cups flour, sugar, yeast and salt in the bowl of a stand mixer with a spatula.

In a small saucepan combine milk and butter, heat until butter is just melted. 

Add the water, and let it cool until just warm (120-130*), add vanilla extract.

Pour the milk and butter into the flour and mix with the paddle attachment until the flour is moistened, beat in eggs one at a time.

Stop the mixer, add the remaining flour and resume mixing until dough is smooth, about 5 minutes.

Dust a work surface with flour, dump out dough and knead until smooth and no longer sticky, adding flour as necessary, 1-2 tbsp. at a time.

Place the dough in a large bowl, cover with plastic and let it rise until doubled in size, about 60 minutes.

Make lemon sugar filling:

Mix the sugar, lemon zest and orange zest with a fork, set aside.

Preheat the oven to 350*, grease a 9x5 loaf pan.

Deflate the dough, flour a large work surface. Roll the dough to a 20x12 rectangle and smear with 2 tbsp. softened butter. (I rolled mine on a silpat with a ruler on the edges to make sure it was the correct size)

Use a pizza cutter and cut the dough crosswise into 5 strips, 12x4 each.

Sprinkle lemon sugar over the first rectangle, top it with the second, sprinkle with more sugar, and continue until all 5 strips are stacked and layered with sugar.

Slice this stack crosswise through all 5 layers, creating 5 equal rectangles. 

Transfer the strips into the loaf pan, cut edges up.

Cover with plastic wrap and rise for 30 minutes.

Bake until golden brown, about 40 minutes. 

Transfer to a wire rack, cool for 15 minutes.

Make icing: Beat cream cheese in a small bowl, add sugar, milk and lemon juice, beat until creamy and smooth.

Turn loaf out onto a serving dish, smear with icing and serve warm.

Sour Cream Coffee Cake

I absolutely love walking in the kitchen and seeing a beautiful cake on a crystal pedastel under a dome. It looks so elegant, but also homey at the same time. However, these cakes have a magical way of disappearing quickly in my home, so I don't make them often. Since we had a house of six last week, I thought a coffee cake on the counter would be nice for anyone to eat for breakfast, snack on with a cup of tea, or cut a small slice for dessert. The cake was gone in 2 days!

When I was a barista at Starbucks (best job ever), one of my favorite things to snack on was the reduced fat cinnamon swirl coffee cake. When I stumbled upon this Ina recipe, it brough back memories of that cake. It's simple and clean in flavor, but is so tender with a great crunch. I think next time I make it, I'll double or 1.5x the strudel portion because I would have liked a more defined swirl layer in the middle, but other than that, this was the perfect coffee cake. I did omit the icing just because I didn't think it needed more sugar, and my family prefers icing-less pastries.

Also, I realized I had no tube pan when it was time to make this, so I improvised! I used a spring form pan lined with parchment, then placed a soda water can full of water in the center, wrapped the bottom in parchment and greased it. The center wasn't perfect looking, but it held its shape well!

Sour Cream Coffee Cake

adapted from Ina Garden

For the cake:
12 tablespoons unsalted butter at room temperature
1 cup granulated sugar
1/2 cup light brown sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour 
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt


For the streusel:
1/3 cup light brown sugar, packed
2/3 cup all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
5 tablespoons cold unsalted butter, cut into pieces
1 cup chopped pecans


Preheat the oven to 350 degrees F.
Grease and flour a 10-inch tube pan (or a 9" springform pan with soda can in the center...)
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light.
Add the eggs 1 at a time, then add the vanilla and sour cream.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
With the mixer on low, add the flour mixture to the batter until just combined.
Finish stirring with a spatula to be sure the batter is completely mixed.
For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble.
Mix in the pecans.
Spoon half the batter into the pan and spread it out with a knife.
Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top.
Bake for 50 to 60 minutes, until a cake tester comes out clean.
Let cool on a wire rack for at least 30 minutes.
Carefully transfer the cake, streusel side up, onto a serving plate.

Improvised tube pan

Bourbon Pumpkin Cheesecake

For Thanksgiving I was put in charge of desserts, as I noted in my previous menu post. Well the day has passed, and the desserts are finished, but the memory of this cheesecake is everlasting. As I was bringing the desserts in and out of the kitchen, the family's reponse to this one was amazing. Not just because of the appearance, but you tell someone a cheesecake has pumpkin AND bourbon, and they're on board!


This recipe was recommended to me by Bridget, and she did not steer me wrong! I used her adaptation for the filling and my own creation for the crust.... which was not so much a creation as just a simple crumbly crust made from grahams and butter. I was planning to use a honey or cinnamon graham crackers, but when my mom found ginger cat cookies for people at TJ's, I told her they sounded perfect and to go ahead and buy them!
The cheesecake turned out great! It cracked slightly as it cooled because my swirl on top was pretty wet. The pumpkin puree my mom got for me (Libby's) seemed much wetter than what I've been using (whole foods organic pumpkin puree), so that could be part of the reason. Nonetheless, it was fantastic! I served it with a homemade cinnamon-vanilla whipped cream, which I'll post later on.

Bourbon Pumpkin Cheesecake

(filling adapted from Gourmet via epicurious.com by Bridget)

Crust:

2 cups crushed ginger cat cookies or graham crackers

8 tbsp. (1 stick) melted butter

1 tbsp. granulated sugar

Filling:

1½ cups canned solid-pack pumpkin

3 large eggs

½ cup (3.5 ounces) packed light brown sugar

2 tablespoons heavy cream

1 teaspoon vanilla

1 tablespoon bourbon liqueur or bourbon (optional)

½ cup (3.5 ounces) granulated sugar

1 tablespoon cornstarch1

½ teaspoons cinnamon

½ teaspoon freshly grated nutmeg

½ teaspoon ground ginger

½ teaspoon salt

3 (8-ounce) packages cream cheese, at room temperature

Adjust oven rack to lower-middle position and heat oven to 350F.

Spray bottom and sides of 9-inch springform pan evenly with nonstick cooking spray.

Transfer crumbs to medium bowl, drizzle melted butter over, and mix with rubber spatula until evenly moistened.

Turn crumbs into prepared springform pan and, using hand, spread crumbs into even layer. Using flat-bottomed ramekin or drinking glass, press crumbs evenly into pan bottom, then use a soup spoon to press and smooth crumbs into edges of pan. Bake until fragrant and browned about the edges, about 12 minutes.

Cool on wire rack while making filling.

2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese on medium speed, scraping down the bowl often, for about 4 minutes, or until it is velvety smooth.

In a medium bowl, stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt.

Add granulated sugar mixture to cream cheese and beat for another 2 minutes.

In a medium bowl (or the same one), whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) until combined.

Beat at medium speed until combined, about 2 minutes.

3. Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks).

*To make the swirl, I removed 1/2 c. batter before pouring it into the crust and mixed it with 1/4 c. pumpkin in a seperate bowl, then piped it and used a knife to make the swirl on just the very top of the cheesecake.

Bake until center is just set and measures 140 to 150 degrees on an instant-read thermometer, 50 to 60 minutes.

4. Cool cheesecake completely in pan on rack, about 3 hours.

Chill, covered, until cold, at least 4 hours.

Remove sides of pan and bring to room temperature before serving.

Strawberry Charlotte

For my bookclub meeting last night, the host asked me to bring a dessert. I wanted to do something pretty and girly as it was a group of women. I have been wanting to make a strawberry charlotte for the longest time, so this seemed like the perfect time!

I looked up quite a few recipes, but couldn't find a comprehensive one that I liked, so I decided to create my own from other recipes. I had planned to make the lady fingers, but some things came up and I ran out of time. However, in the time it took to locate some lady fingers, I could have made them!

This cake was delicious, and the filling was amazing. I always wondered what ingredients were used to make this type of filling, so I'm happy to know how to now many a whipped cream filling that's stabilized and like a pastry cream. In the end, I ran out of strawberries and filled my holes with blueberries, but I wish I had enough strawberries!

Strawberry Charlotte

Cake - Simple White Cake from allrecipes

This is by far my new favorite go-to white cake recipe! It was moist and tender, like a pound cake, but fluffier and more spongey.

2 cups white sugar
1 cup butter
4 eggs
3 teaspoons vanilla extract
3 cups all-purpose flour
1 tablespoons baking powder
1 cup milk

Dash of salt

Preheat oven to 350 degrees.

Line 2 10" cake pans with parchment and grease.

In a medium bowl, cream together the sugar and butter.

Beat in the eggs, one at a time, then vanilla, salt and baking powder.

Alternately add the flour and milk, starting and ending with flour.

Pour into the cake pans, smooth out.

Bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean.

Strawberry Cream from the Joy of Baking

3/4 cup strawberry puree (from frozen berries in juice)
1 cup heavy whipping cream
1 envelope (1/4 ounce) unflavored powdered gelatin

3 tbsp. powdered sugar

Chill your mixing bowl and whisk in the freezer for about 15 minutes.

Meanwhile, in a small measuring cup stir together the gelatin and 1/4 cup of the strawberry puree.

Let this mixture sit for 5 minutes and then microwave for a few seconds to dissolve the gelatin.

Once the gelatin has dissolved, stir the gelatin mixture into the remaining 1/2 cup of strawberry puree.

Set aside while you whip the cream.

Remove the mixing bowl and whisk from the freezer, and beat the cream until soft peaks form.

Add the strawberry puree mixture and continue to beat the cream until stiff peaks form.

Taste and fold in a little sugar, if needed.

In the future, I'd double the cream recipe so I could use some to stick the ladyfingers on.

I also used fresh strawberries tossed in sugar to mascerate them and top the cake.

For assembly, I cut each cake layer in 2 and had a 4 layer cake with 3 layers of filling.

Grandma's Orange Cake

On Saturday afternoon, JJ and I went to a family party. JJ's dad is one of 5 boys, I can't imagine what his mom went through! I was assigned to bring a dessert to the party, but wasn't sure what everyone would like. When we were at JJ's birthday dinner, his mom suggested I try making Big Grandma's Orange Cake. I never had the opportunity to try Grandma's cake, she passed away almost 4 years ago and I had only met her a few times. However, when Mom mentioned the cake, JJ and his brother both said I had to try it. There had been a few attempts by other family members, but it didn't turn out exactly right. Since they know I'm a decent baker, they figured I'd be up for the challenge!
Well, I did them proud! The cake is a simple sponge cake, baked with orange juice rather than milk or water. The filling is an orange curd, and the icing is a basic buttercream, again with orange juice rather than water or milk.
I didn't want to change the integrity of the cake as it's famous and I was trying to perfect it, but I did make a few adjustments to boost flavor and help with the scientific portion of the recipe. For example, Grandma used self-rising flour, but I'm not a fan, so I opted to use cake flour and add leaveners. I also added vanilla to give a little more flavor to contrast with the in-your-face orange notes. Finally, I made the curd a more traditional recipe and used a bit less to fill my layers as JJ told me at times, all you could taste was the sweet filling. Oh, and I was told mine was a bit fancier looking with the little white royal icing orange blossoms and a piped border!
Even if you're not a fan of orange cake, I'd still try the curd on toast or an english muffin. I love lemon and lime curd, but the orange was so different in a very good way!

Grandma's Orange Cake

Cake:

2 1/2 cups cake flour

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1/2 tsp salt

1 1/2 cups sugar

2 eggs

2/3 cup canola oil

1 tsp vanilla extract

2 cups orange juice

Sift together flour, baking powder, soda and salt.

In a large mixing bowl, whisk together sugar, eggs, oil and vanilla on medium speed for 2 minutes.

Alternately add flour mixture and orange juice, starting and ending with flour.

Beat until just combined.

Pour into 3 8" cake pans lined with parchment, greased and floured.

Bake for 25 minutes, or until a toothpick through the center comes out clean.

Cool in pans for 10 minutes, then cool on a baking rack for another 30, or until the cakes come to room temperature.

Orange Curd Filling:

2 cups orange juice

1 cup sugar

1/2 tsp salt

1/3 cup cornstarch

2 egg yolks

2 tbsp. butter

Bring orange juice and sugar to a simmer in a small pot, turn to medium heat.

Whisk together sifted cornstarch and egg yolks.

Add 1/4 cup of the hot juice to the eggs and cornstarch, whisk to create a slurry and temper.

Add the slurry to the pot of juice, whisk over medium heat.

Continue to whisk until mixture becomes thick.

Remove from heat, whisk in salt, then whisk in butter 1/2 tbsp at a time.

Place in a glass dish, cover with plastic and refrigerate until chilled.

Orange Icing:

1/2 cup butter, at room temperature

1/2 cup butter flavored shortening (use if cake will be in heat, if not, use all butter)

2 lbs. confectioners sugar

1/4 - 1/2 cup orange juice (I squeezed in the juice from the orange I zested)

1/2 tsp. salt

1 tsp. vanilla extract

1 tsp. orange zest

Cream together butter and shortening, add salt, vanilla and zest.

Keep mixer running on low, add powdered sugar 1/2 cup at a time.

Squeeze in orange juice when icing gets too thick.

Continue to mix until all of the sugar is mixed in, adding orange juice as necessary.

Icing should be whipped and spreadable but not too wet.

Use immediately or refrigerate until using.

(I used about 2/3 of the icing to create a 1/4" thick layer of buttercream on the cake)

To assemble, place a cake on a plate, pipe an icing border around the edge. Fill with 1/2 cup orange curd. Add another cake layer and another curd layer. Top with final cake and ice with buttercream.

Blueberry Crumb Coffee Cake

When I first got Baking, From My Home to Yours, by Dorie Greenspan, I was amazed at how many recipes had photos. I hate cookbooks that don't have photos because I am such a visual person. When I flipped to the page that had this Blueberry Crumb Coffee Cake, I dog earred the page and knew I'd be making it at some point.

I seriously considered it for my TWD week when I was part of the group, but I know blueberries can be hard to find and expensive in the off season, so I went with the WONDERFUL banana marble loaf.

Well I'd forgotten about the recipe until I was packing up my cookbooks on Friday and saw it. Since I was going blueberry picking on Saturday, it seemed like fate. I made it as soon as I could! This recipe was good, the cake was nice, but it's the crumbs that make it something special! My cake was a bit dry, and I only cooked it for 50 minutes, so I don't know that I'd go as long as Dorie says to.

I also didn't have walnuts, so I used rolled oats instead. I think the oats made the crumble even more delicious and healthier! I served this with a scoop of vanilla bean ice cream.

Blueberry Crumb Coffee Cake

by Dorie Greenspan

For the Crumbs:

5 tbsp unsalted butter at room temp

1/4 cup sugar

1/3 cup light brown sugar (packed)

1/3 cup all purpose flour

1/4 tsp salt

1/2 cup rolled oats

For the Cake:

1 pint blueberries

2 cups plus 2 tsp all purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp ground cinnamon

1/8 tsp freshly ground nutmeg

2/3 cup sugar

grated zest of 1/2 lemon

3/4 stick (6 tbsp) unsalted butter at room temp

2 large eggs, at room temp

1 tsp vanilla extract

1/2 cup buttermilk

Preheat oven to 350.

Butter an 8-inch square pan and put it on a baking sheet.

To make the crumbs:

Put all the ingredients except the nuts in a food processor and pulse just until the mixture forms clumps and curds and holds together when pressed.

Scrape the topping into a bowl, stir in the nuts and press a piece of plastic wrap against the surface.

Refrigerate until needed.

To make the cake:

Using your fingertips, toss the blueberries and 2 tsp of the flour together in a small bowl just to coat the berries; set aside.

Whisk together the remaining 2 cups flour, baking powder, baking soda, salt, cinnamon and nutmeg.
Working in the bowl of a stand mixer or in another large bowl, rub the sugar and zest together with your fingertips until the sugar is moist and aromatic.

Add the butter and, with the paddle or whisk attachment, or with a hand mixer, beat the sugar with the butter at medium speed until light, about 3 minutes.

Add the eggs one by one, beating for about 1 minute after each addition, then beat in the vanilla extract.

Don’t be concerned if the batter looks curdled — it will soon smooth out.

Reduce the mixer speed to low and add the flour mixture and the buttermilk alternately, the flour in 3 parts and the buttermilk in 2 (begin and end with the dry ingredients.)

You will have a thick, creamy batter.

With a rubber spatula, gently stir in the berries.
Scrape the batter into the buttered pan and smooth the top gently with the spatula.

Pull the crumb mix from the fridge and, with your fingertips, break it into pieces.

There’s no need to try to get even pieces — these are crumbs, they’re supposed to be lumpy and bumpy and every shape and size. Scatter the crumbs over the batter, pressing them down ever so slightly.
Bake for 55 to 65 minutes, or until the crumbs are golden and a thin knife inserted into the center of the cake comes out clean.

Transfer the cake to a rack and cool just until it is warm or until it reaches room temperature.

KU Cake and Cupcakes for Pumpkin!

I was asked to make a combo grooms cake/rehearsal dinner cake/30th birthday cake for my mom's friend's daughter over the weekend. The groom is from Kansas, and is a big KU and Chiefs fan, so she wanted me to incorporate that somehow and she wanted a red velvet sheet cake. I decided to put a big Jayhawk on the cake, and pipe arrows with the KC logo on the sides (you can just barely see them). I used my favorite Red Velvet cake, and baked off 2 - 1/2 sheet cakes. I used 1.5 batches of cake batter in each layer, and iced it in cream cheese frosting. I was so paranoid the cake would droop, colors would run and it would melt because it was in the upper 80's on Saturday, but it survived! (The space in the upper right corner is for the "3" and "0" candles, but they were put on after I delivered it.

Also over the weekend Pumpkin's new collar and leash arrived! She's had the same ladybug collar for 3 years, so I thought I'd get her something new for her birthday (June 1), and also, she was beginning to eat through her leash. She's spastic, have I mentioned that before???

So I was looking for dog collars on etsy (check it out if you've never shopped there, it's all homemade!), and I found this ADORABLE cupcake collar. Pumpkin has been known to jump on the table and eat cake/icing! (my graduation cake....) The only food she ever begs for is popcorn and buttercream - weird, I know. She can smell it from a mile away and stares a hole in me!

Anyway, the collar and leash were very well priced, and they look very durable. Also, I think I ordered them on Wednesday and got them Saturday, so Kerrie is very quick!

Her etsy page is: http://www.codyscreations.etsy.com/

I didn't photograph the leash because if I pick it up, she'll think we're going on another walk :)

Lemon Raspberry Swirl Cheesecake

For Easter dessert, I decided to make a cheesecake since the one I made for Valentine's Day was so good. I used lemon zest in the batter and swirled in 2 layers of raspberry jam, and the flavor was fantastic.

Lemon Raspberry Swirl Cheesecake

adapted from Dorie Greenspan's Tall and Creamy Cheesecake

Crust:

2 packages of Chocolate Graham crackers (out of a box of 3), crushed

1 1/2 sticks of butter, melted

Filling:

4 8 oz. bricks of Cream Cheese

1 1/3 c. sugar

1/2 tsp Salt

1 tsp. pure vanilla extract

4 eggs

1 c. sour cream

1 lemon, zested

1 c. Rasberry Jam

Preheat oven to 350 degrees.

Melt butter in a bowl, toss in graham cracker crumbs and sugar.

Line the springform pan with a parchment paper circle.

Spray a springform pan wrapped in foil with nonstick spray.

Press graham cracker mixture into the bottom and up the sides, about 2" (I use a glass to help me press in the sides).

Bake for 10 minutes.

Remove, set aside.

Reduce oven temp. to 325 degrees.

While crust bakes, prepare filling.

Boil a kettle full of water.

Beat the cream cheese at a medium speed until soft and creamy (about 4 minutes).

With the mixer still running add the sugar and salt and continue to beat for another 4 minutes or so, the cream cheese should appear light and creamy.

Add the vanilla and the eggs one by one, beating well after each addition, about 1 minute.

Reduce speed to low, add the sour cream and lemon zest and beat for 1 minute.

Pour the water into a large roasting pan (I used a steel sautee pan with high sides)

Place the spring form pan in, then pour half the batter in the crust.

Put the jam in a piping bag and make a swirl of it over the batter.

Pour the remaining batter in, it will go above the crust.

Pipe a cross-hatch pattern on the top with jam, use a toothpick to swirl at a 45 degree.

Bake the cheesecake for about 1 hour and 30 minutes. It will be a little golden on top, and will puff up above the rim.

Turn off the oven, prop open, and allow to cool gently for a further hour.

Remove the tin from the oven and allow to cool to room temperature on a cooling rack, about another hour.

When the cake has cooled to room temperature refridgerate for a minimum of 4 hours or overnight.

Chocolate Chip Cookie Cake

Isn't our CFO so cute?? She turned as red as her jacket!

Earlier this week, it was announced that my boss, Shannon, was promoted from Controller to CFO! It is a huge milestone for her career, and a goal she has had for 5 years! My co-workers and I were so proud of her, and so happy that she accomplished it, we threw her a surprise party!

Shannon loves Chocolate Chip cookes, and usually has them for breakfast, so when I said I'd make a cake, I thought a chocolate chip cookie cake would be fitting. I love the cookie bar recipe Trish gave me, and decided that would probably work best. I used a little less baking soda so it would spread a little more, and not rise as much, and it came out perfectly! I baked it in a 14" cake pan lined with parchment, and it was very easy to transfer to my stand.

I iced it with buttercream and used little royal flowers for decorations. Of course, we served sparkling grape juice with it. Have I mentioned I LOVE MY JOB AND COWORKERS?!

Chocolate Chip Cookie Cake

based off chocolate chip cookie bars

2 1/2 cups all-purpose flour

1/2 tsp baking soda

3/4 tsp salt

1 c vegetable oil

1 c light brown sugar

1/2 c granulated sugar

2 eggs

1 tsp vanilla extract

1 cp semi-sweet chocolate chips

1. In a bowl, mix together the flour, baking soda and salt. Set aside.

2. In a large bowl, mix together the sugars with the oil.

3. Add vanilla and eggs one at a time, mixing well.

4. Gradually add dry ingredients.

5. Stir chocolate chips.

6. Line a 14" cake pan with parchment paper, spray with nonstick spray.

7. Spread the dough into the pan.

8. Bake in preheated 350 degree oven for 20 minutes until light golden brown.

The Lost Shower Cake!

Back in August, my mom co-hosted a bridal shower for a friend's daughter. They asked me to make the cake, so I brought my supplies home to my parents house, and made the cake there, and forgot my digital camera! I was so sad about it, but my mom said she'd have one of the other women take a photo for me. So here it is, I absolutely loved this cake! They gave me a napkin (which you can see in the top left corner) as something to design the cake around.
I made it with Paula Deen's Almond Sour Cream pound cake recipe, and made a lemon curd and raspberry filling and iced it with vanilla buttercream.
I heard it was better than Bon Bonnerie's! (a big, local bakery)


Unfortunately, the photo was taken with a flash, so Tricia offered to photo shop it and take away some of the brightness, so here is her awesome photoshop work, and then the original!

Nutella Swirl Cheesecake

For Valentine's Day, my co-workers and their husbands and JJ and I went to dinner at a Japanese Hibachi Restaurant, then we went back to Michele's to play games and have dessert, which I offered to make. I asked what everyone would like, and they all said whatever, so I started throwing out ideas. I said how about cheesecake, and everyone said YES! Then I said well, I want it to have chocolate and fruit, so I asked them if they liked Nutella. Vickie said she and her husband love it, but the other's hadn't had it, so I knew I'd have to introduce them to it!

I decided to make a plain, New York style cheesecake, but with a chocolate graham crust, rather than plain, and then swirl in the Nutella so it didn't completely overpower the cheesecake.

I think the Nutella could have actually been a little stronger, it wasn't completely overshadowed by the cheesecake batter, but it wasn't a very predominant flavor. Maybe next time I'd swirl it on top after cooking, as well, because I think cooking it might have reduced some of the flavor. Also, I'd use the whole jar, rather than a jar less 2 giant spoonfulls that I ate :)

This cheesecake is SO amazing, decadent, but really light, super creamy, and wonderful, another Dorie classic I'll go back to from now on! Just be sure all of your ingredients are at room temperature, and make sure you listen to the directions about how long to whip and cream the ingredients (something I tend to rush)! Also, I used a 3" high springform pan, I think 9" in diameter, and I had the perfect amount of batter.

Nutella Swirl Cheesecake

adapted from Dorie Greenspan's Tall and Creamy Cheesecake

Crust:
2 packages of Chocolate Graham crackers (out of a box of 3), crushed, about 2 c.
1 stick of butter, melted
2 tbsp. sugar

Filling:
4 8 oz. bricks of Cream Cheese
1 1/3 c. sugar
1/2 tsp Salt
1 tsp. pure vanilla extract
4 eggs
1 c. sour cream
1 c. Nutella hazlenut chocolate spread
6-8 Strawberries, halved (optional)

Preheat oven to 350 degrees.
Melt butter in a bowl, toss in graham cracker crumbs and sugar.
Spray a springform pan wrapped in foil with nonstick spray.
Press graham cracker mixture into the bottom and up the sides, about 2" (I use a glass to help me press in the sides).
Bake for 10 minutes.
Remove, set aside. Reduce oven temp. to 325 degrees.

While crust bakes, prepare filling.
Boil a kettle full of water.
Beat the cream cheese at a medium speed until soft and creamy (about 4 minutes).
With the mixer still running add the sugar and salt and continue to beat for another 4 minutes or so, the cream cheese should appear light and creamy.
Add the vanilla and the eggs one by one, beating well after each addition, about 1 minute.
Reduce speed to low, add the sour cream and beat for 1 minute.

Pour the water into a large roasting pan (I used a steel sautee pan with high sides)
Place the spring form pan in, then pour half the batter in the crust.
Put the nutella in a piping bag and make a swirl of it over the batter.
Pour the remaining batter in, it will go above the crust.
Pipe a cross-hatch pattern on the top with nutella, use a toothpick to swirl at a 45 degree.
Bake the cheesecake for about 1 hour and 30 minutes. It will be a little golden on top, and will puff up above the rim.

Turn off the oven, prop open, and allow to cool gently for a further hour.

Remove the tin from the oven and allow to cool to room temperature on a cooling rack, about another hour.
When the cake has cooled to room temperature refridgerate for a minimum of 4 hours or overnight.
Before serving, top with strawberries.

Twilight Cake/Cookies and Party!

Last fall, one of my co-workers, Cindy, began reading the Twilight series. She eventually talked the 3 of us into reading the series, and we were all hooked. For about 2 months, we were talking about Twilight 24/7!

Cindy's birthday was December 31, and Vickie wanted to get a carboard cutout of Edward to put in the office, but it wasn't going to be shipped on time. Vickie told me about it, and I said how about we do it on Valentine's Day.

Well the ideas snowballed, and we decided to have an all out Twilight themed Valentine's Day party. We surprised Cindy with it, and it was so much fun.

In this post, I'm going to have directions to make the Twilight cake, which has many elements, and took me all week to make (but could probably be made in one marathon day)!

To plan the perfect Twilight party, we had the cutout, a cake, cookies, apples with caramel and chocolate dip, "Blood" punch, then for decorations we had red, black and white balloons, red and while tulips (like the New Moon cover), banners with the Twilight font, and we listened to the Twilight soundtrack all day.

So here is how to make the cake, with the cookie decorations, fondant, icings, cake, filling, and assembly.

This post will be LONG, with lots of photos!

Twilight Cake!

I made this cake over 4 days, each day I did a part of it, taking about 3 hours each day.

Day 1 was making the sugar cookies and royal icing.

Step #1 - Cookie Decorations

My Famous Sugar Cookies!
1 1/2 cups butter
1 1/2 cups granulated sugar
1/2 cup powdered sugar
4 eggs
1 tsp. vanilla
1/2 tsp. almond extract
1 tbsp. lemon zest
5 1/2 cups flour
1/2 tsp. baking powder
1 tsp. salt
Powdered sugar, for rolling

Preheat oven to 400 degrees.
Cream butter and sugars in a mixer for 5 minutes.
Add in eggs one at a time, mixing thoroughly.
Add in vanilla, almond, and lemon zest.
Beat for 10 seconds.
Add in baking powder and salt, beat again.
Add in flour 1 c. at a time, mix for 15 seconds between each addition.
Do not over mix, this process should take about one minute.
Chill dough for up to a week in the fridge, or roll out and cut right away.
Bake on a parchment lined cookie sheet for about 7 minutes, or until golden brown on the bottom.

This recipe made about 50 cookies - I made 6 small sized of each cover icon (3 total cookies, on sticks, sandwiched), and 4 large to give away to my co-workers. Then I also made 16 skinny hearts (8 total cookes on sticks)

To make the sugar cookies, I used the following

Twilight Apple - pumpkin cookie cutter, bottom pinched in to make it apple shaped

New Moon Tulip - upside down tulip cookie cutter

Eclipse Ribbon - cancer ribbon cookie cutter

Breaking Dawn Chess Piece - I used a baby bottle cookie cutter with the sides cut out

To make the cookies on sticks, I rolled them out really thin, brushed warm water on the top, then pressed the other cookie on top. These baked for about 9 minutes.

I made 3 (only used 2 though) in case one broke or the icing was messed up.

I made a large batch of Royal Icing to ice the cookies, and to pipe on the cake:

Wilton Royal Icing:
3 tablespoons Meringue Powder
4 cups (about 1 lb.) confectioners' sugar
6 tablespoons warm water

Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).
NOTE: Keep all utensils completely grease-free for proper icing consistency.

I put half the icing in one container, left white, and the other half in another container, and dyed it red with Christmas Red gel food coloring.

I filled bags with each icing, then piped the outside edges of each cookie.
I made sure the bags still had lots of icing in them, then I added a few TBSP of water to the containers holding the icing so I could use it to flood the cookies. You want it to be like maple syrup in consistency.

I like to use squeeze bottles to fill my cookies, it's easier to control the flow.

To make the tulips, I filled them with white, then made 3 stripes of red with the flooded red in a squeeze bottle. I used a toothpick to make the red run like feathers.

Since the apples and tulips have a few elements, I left them with just the icing. With the ribbon and chess pieces, since they're somewhat plain, I used sanding sugars to give them a bit more dimension. Make sure you sprinkle them right away or the icing will dry and it won't stick.

It's optional to pipe leaves on the apples, they don't need it, but it does add some color. Use folled fondant to make the stem (which we'll make later...) Here are the final cookies with the cooresponding books. Let the cookies dry overnight to harden.

I made Chocolate Frosting for the cake on night 2, here is the recipe:

Chocolate Frosting
1 cup butter
3/4 c. Dutch process cocoa
6 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla extract
1/2 tsp. salt

Cream Butter, add in cocoa powder and mix together on low. Add vanilla.
Alternately add powdered sugar and milk, beating to spreading consistency.

Keep refrigerated until use.

I covered this cake in Chocolate Rolled Fondant. I used my white chocolate recipe, but subbed in dark chocolate candy melts and some cocoa powder. It cracked much easier than the white chocolate fondant, but it tasted much better!

Chocolate Rolled Fondant: (For photos of steps, see this post)

1 lb. dark chocolate candy coating
3/4 c. corn syrup
1 c. Cocoa Powder

3.5 lbs. powdered sugar
8 tbsp. hot water
1 c. glucose (I get this at cake/candy supply stores)
2 tsp. vanilla
1/2 tsp. salt
4 tbsp. white crisco

Step 1: Melt the chocoalte chips in the microwave or over a double boiler, stir in the corn syrup, set aside so it cools. It should form a pasty dough.

Step 2: Put 3/4 of powdered sugar and cocoa powder in the bowl of a mixer, make a well in the center. Set Aside.
Step 3: Mix water, glucose, vanilla, salt, and shortening together in a saucepan. Heat until shortening is almost melted.

Step 4: Pour into the well of powdered sugar, use dough hook and mix until incorporated, about 4 minutes. Add white chocolate mixture to mixing bowl a tablespoon full at a time, until incorporated.

Step 5: When mixture is too hard to mix, take it out and turn on a powder sugar dusted surface, knead in the remaining powdered sugar.

Wrap very tightly in plastic wrap, then place in a ziplock bag. It will get somewhat hard, but kneading it will loosen it up. Use within a month. (Do not refrigerate)

I made a Red Velvet cake with creamcheese filling for the Twilight cake. I used this recipe.

Red Velvet Cake (original recipe for cupcakes):

15 1/2 ounces all-purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons salt
1 1/4 teaspoons unsweetened cocoa powder
1 1/2 cups vegetable oil
13 ounces granulated sugar
1 1/4 cups buttermilk
3 eggs
2 tablespoons plus 2 teaspoons red food coloring
1 1/4 teaspoons vinegar (white or apple cider can both work)
1 1/4 teaspoons vanilla extract
1/8 cup water

Preheat oven 350 degrees F.
Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.
In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out tough.

Line 2 8" and 2 10" cake pans with parchment and spray with nonstick spray.

Pour batter into 1 8" and 1 10" pan. Make another batch and fill other pans.

Bake for 30 minutes.

Cool for 10 minutes, invert and cool until room temperature.

Cream Cheese Filling:

1 8oz. brick of cream cheese

1 c. powdered sugar

1 tsp. vanilla extract

1/4 c. milk

Cream together all ingredients, beat until smooth.

Use a serrated knife to level out cakes. Fill with creamcheese filling, then ice with chocolate buttercream.

Roll out fondant, cover cakes.

Decorate cake with icing and cookies!

For conversation heart cookies, see recipe and instructions HERE!