Sticky Carmel Spice Cake

I love Autumn time... and the treats you can make. Anything with spices and caramel is perfect especially with vanilla ice cream. I saw this recipe on the Pioneer woman (see recipe here ) and had to try it out. She put hers in individual cast iron skillets but I don't have those but I had individual ramekins. Worked great. Also she just poured her caramel sauce over the top of her cakes but mine came pretty much to the top of my ramekin so I poked my cakes with a tooth pick all over before pouring on the sauce. That way the caramel can soak down into the cake. I also would move the sides of my cake away from the ramekin with a wooden spoon while I poured so the sauce could leak down the edges. This is soooo good! Enjoy!

Sticky Caramel Spice Cake
Cake:
Butter, for greasing the pots
1 1/2 cups all-purpose flour 
1 teaspoon baking soda 
1/2 teaspoon ground allspice 
1/2 teaspoon ground cinnamon 
1/2 teaspoon ground nutmeg 
1 cup vegetable oil or grapeseed oil 
1 cup sugar 
3 large eggs 
1 cup buttermilk 

Icing:
1 cup sugar1/2 cup buttermilk 4 tablespoons (1/2 stick) butter 1 tablespoon light corn syrup 1/2 teaspoon baking soda 1/2 teaspoon vanilla extract 1/2 teaspoon kosher salt 

Ice cream, for serving, optional (is ice cream ever optional with cake:)

Special equipment: four 15-ounce cast-iron melting pots, or 4 individual ramekins optional (you can also make 1 large cake in a 9-by-13-inch pan)

For the cake: Preheat the oven to 300 degrees F and butter four 15-ounce cast-iron melting pots (or 4 ramekins or a 9-by-13-inch pan if using instead).

In a large bowl sift together the flour, baking soda, allspice, cinnamon and nutmeg in a bowl. In a separate bowl, mix together the oil, sugar and eggs. Combine the wet and dry ingredients in one bowl and splash in the buttermilk. Stir until just combined. The mixture will be slightly lumpy.

Pour into the prepared pots (or 9-by-13-inch pan if using) and put them on a baking sheet. Bake until a skewer inserted in the middle comes out clean, 35 to 40 minutes; do not over bake. (If using a 9-by-13-inch pan, bake for 25 to 30 minutes.)

For the icing: While the cake is baking, make the icing. Combine the sugar, buttermilk, butter, corn syrup, baking soda, vanilla and salt in a medium saucepan. Stir to combine. Bring to a slow boil over medium-high heat without stirring. Continue boiling until the icing turns a light caramel color, 5 to 7 minutes.(mine took 2 more minutes to be a good Caramel color) Important: The icing should be the color of caramel, but not yet firm and sticky. It needs to be pourable.

Remove the cakes from the oven. While they are very warm, poke all over the cakes with a toothpick and pour the icing evenly over the tops. Work fast, as it will quickly start to soak into the cakes. Serve with ice cream if desired.

Apple Fritter Coffee Cake

My husband absolutely LOVES apple fritters..... I love baking surprises for him especially on Sunday mornings when I have the time. this recipe was originally supposed to be for apple bread.... but it was more cake looking to me and instead of using fresh apples I used a pint of my home canned apple pie filling.... It seems to me when I use fresh apples in recipes they never seem to get cooked all the way thru. I also thought this sounded more like a coffee cake than a bread. So delicious! Enjoy!

Apple Fritter Coffee Cake

Topping:

                1/3 cup light brown sugar

1 teaspoon ground cinnamon

Cake:

2/3 cup white sugar

1/2 cup butter, softened

2 eggs

1 1/2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 3/4 teaspoons baking powder

1/2 cup milk or almond milk

      1 pint apple pie filling (I chopped in the can with two knives so the apple pieces were smaller)

Old-Fashioned Creme Glaze

 1/2 cup of powdered sugar

         1 teaspoon pure vanilla extract

         1 or two dashes of salt

 1-3 tablespoons of milk or cream- (depending on thickness of glaze wanted)

Instructions:

Preheat oven to 350 degrees. Use a 8-inch round cake pan and spray with non-stick spray or grease and flour it. Mix brown sugar and cinnamon together in a bowl. Set aside.

In another medium-sized bowl, beat white sugar and butter together using an electric mixer until smooth and creamy.

Beat in eggs, 1 at a time, until blended in; add in vanilla extract.

Combine & whisk flour and baking powder together in another bowl and add into creamed butter mixture and stir until blended.

Mix milk into batter until smooth.

Stir in your apple pie filling until mostly incorporated

Pour half the batter into the prepared cake pan;  then sprinkle half the brown sugar/cinnamon mixture over it.

Pour the remaining batter over cinnamon/sugar  layer and top with remaining the remaining brown sugar/cinnamon mixture.

Lightly pat brown sugar mixture into the batter. You can run a knife around through this now to make swirls if desired.

Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, approximately 25 to 30 minutes approximately. (ovens vary so cooking time varies-- may need a few minutes longer)

To make glaze, mix powdered sugar, vanilla, dash of salt and milk or cream together until well mixed.

Let cool for about 5-10 minutes and turn over onto serving plate. Drizzle with glaze. Serve while still warm! YUMMO

Easy Pineapple Upside Down Cake

I love pineapple upside down cake--especially warm from the oven with a scoop of french vanilla ice-cream. I started baking when I was 8 years old. I would make cookies most of the time but once in a while I made cakes, I remember making pineapple upside down cake a lot. I also liked to experiment with candies and other recipes, but cakes and cookies were what I baked most. My family loved my desserts--but unfortunately my mother did not like the mess I would make in the kitchen. At that young age I would cook but not clean up after myself. I guess I wanted to go back to my child hood with this recipe.... Loved it! This recipe is easy to make a 1/2 recipe of. I like to measure out cake mixes and then just use half. I pour the rest back in the bag and put in the box to store. I baked in a 8 inch round. Just right for me and my hubby with enough to share with my parents. Enjoy!

Easy Pineapple Upside Down Cake

Ingredients:

Topping: 

1/2 cup butter or margarine

1 cup firmly packed brown sugar

1 can (20 ounces) pineapple slices, in natural juice

Maraschino cherries, halved and drained or frozen raspberries (I don't like cherries)

Cake:

1 package Duncan Hines Moist Deluxe Yellow cake mix

1 package (4- serving size) vanilla instant pudding

4 eggs

1 cup water or drained pineapple juice

1/2 cup oil

Baking Instructions:

Preheat oven to 350 degrees.

For cake: 

Combine cake mix, pudding mix, eggs, water, and oil in large mixing bowl.

Beat at medium speed with electric mixer for 2 minutes. Set aside.

Then, for topping: melt butter in 13"x9"x2" pan in oven. Remove from oven.

Stir in brown sugar. Spread to cover bottom of pan.

Arrange pineapple slices, maraschino cherries-or raspberries (place upside down in center of pineapple slices)  in pan.

Pour batter evenly over fruit in pan.

Bake at 350 degrees for 45 to 55 minutes, or until toothpick inserted in center comes out clean.

Invert onto serving platter.

Serve warm with ice cream or whipped cream YUM!

The sooner you invert the cake onto a serving plate, the less the pineapple slices will stick to the bottom of the pan.

My favorite 'Doctored" Cake Mix recipe

Ok, I have a confession to make... I usually don't make my cakes from scratch.... Yes, I do sometimes, I have a great carrot cake recipe, and a scratch chocolate cake recipe that turns out. BUT sometimes when making a cake, especially for stacked cakes, and vanilla cakes, sometimes they sink in the middle, sometimes they taste like pancakes rather than cake, and sometimes they squish because they are too soft and crumbly... SO!! I use cake mixes... But I doctor them up. I ran across this recipe when looking for a yummy lemon cake recipe. I can't remember where I found (Have tried to find since I made it but no luck)
The great thing about this recipe is you can use most any flavor of cake and pudding mix. And you can add a juice instead of water when making lemon or lime cake and sub any extract flavoring you desire! The possibilities are almost endless! With the cupcake shown above I made a vanilla cake and pudding mix, but added lime juice for the water and coconut milk rather than sour cream.
This cake is super moist but sturdy, holds up to stacking the layers and its just a yummy cake. Have fun with it and enjoy!

Di's favorite 'Doctored' Cake Mix Recipe
1 boxed cake mix (you decide the flavor)
1 small box instant pudding mix (you decide the flavor)
1 cup sour cream
1/2 cup water
1/3 cup grapeseed oil
4 eggs
1 teaspoon vanilla extract (or like I said use lemon, lime, coconut or butter rum....etc)

 Preheat oven to 350 and prep your baking pans. I LOVE Wiltons Cake release and spread that on my pans and they pop right out after cooling.
Mix all the ingredients in the bowl of an electric mixer on low until combined. Then turn up the speed and mix for another 1 to 2  minutes. If your batter is really thick (I find some chocolate mixes really thicken a lot with the pudding mix, add a little more water) You want it to be like a brownie batter or pourable but not too runny. When making lemon or key lime cake I added about 1/4 cup juice and 1/4 cup water.

Divide your cake batter into your baking pans--this makes two 8 or 9 inch round cakes. Bake for about 25 minutes or until a toothpick comes out clean when inserted in the middle. Another good test is to slight press your finger in the middle and it should spring back when done. Remove from oven and let cool for 10 minutes. Then remove from pans and finish cooling completely before icing.
 Hope you like this recipe as much as I do.

Molten Lava Cake

I love chocolate.....Loved this recipe. I"m slow posting it but I served for dessert on my wedding anniversary. You know those desserts at restaurants that are individual chocolate cakes filled with molten chocolate? Well this is them!! This recipe is delicious and just what a lava cake should be....ooey gooey chocolaty yumminess. I served mine with raspberries and vanilla bean ice cream. Enjoy!

Molten Lava Cake

Ingredients:

• 4 pieces (squares) Semi-sweet Baking Chocolate

• ½ cups Butter

• 1 cup Powdered Sugar

• 2 whole Eggs

• 2 whole Egg Yolks

• 6 Tablespoons Flour

Preparation:

Preheat oven to 425 degrees.
Spray 4 custard cups with Pam and place on cookie sheet.
Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. whisk until chocolate is also melted.
Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.
Divide between cups.
Bake about 15 minutes until sides are firm and center is soft. Let stand 1 minute.
Invert cakes on dishes and top with vanilla ice cream and raspberries. You can also drizzle with chocolate syrup if desired.

Pumpkin "unroll" or Pumpkin cake

I LOVE pumpkin roll... it's always been a holiday favorite. Sometimes though, I just don't feel like rolling it! It's a lot of trouble to roll the cake and let it cool, what if you want some while it's still slightly warm? So I made the 'Libby's famous pumpkin roll, but I was rebellious and didn't roll it! AND it was delicious anyway! I love their cream cheese frosting.. more cream cheesy with less powdered sugar than a lot of cream cheese icing recipes. I dare you to make it  and NOT roll ... YUMMO!

Pumpkin (Unroll) Cake
Cake Ingredients:
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin

Frosting:
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla extract
Dash of salt
1 cup walnuts or pecans, chopped

Directions:
FOR CAKE:PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan. ( used my favorite brownie pan)
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.)  Cool on wire rack.
FOR Frosting:BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Spread cream cheese mixture over cooled cake. (it's okay if it's still a little slightly warm) Sprinkle with chopped nuts if desired. 
Cut into squares and serve! YUMMO!

Sticky Coconut Pecan Spice Cake

Have I ever said how much I LOVE coconut, pecans and caramel, and cake... and YUMMO??? Well, when I ran across this recipe here and I had to try it. And it was delish! The spice cake is from scratch, and the frosting reminds me of German Chocolate cake, only you toast the coconut and pecans ahead of time and it's so delicious. You MUST give this cake a try. We served ours with Ready whip but it's great with ice cream. I didn't wait for my cake to cool completely... it was slightly warm when I iced it. YUM!

Sticky Coconut Pecan Spice Cake
makes 1(8-inch) 2- layer cake
For the Cake:
1 cup old fashioned rolled oats
1 cup boiling water
1/4 cup buttermilk
1 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground clove
1/8 teaspoon ground cardamom (I used Jamaican Allspice, didn't have Cardamom)
1/8 teaspoon freshly ground nutmeg
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
8 Tablespoons (4-ounces) butter, softened
1 cup light brown sugar
3/4 cup granulated sugar
2 extra large eggs
1 teaspoon pure vanilla extract

For the Icing:
1-1/2 cups sweetened shredded coconut
1 cup pecan halves
1 cup packed light brown sugar
1/2 cup heavy cream
8 Tablespoons (4-ounces) butter, cubed
3 extra large egg yolks
1/4 teaspoon salt
1 1/2 teaspoons pure vanilla extract

Whipped Cream or Ice cream to go on  the warm cake when serving

For the Cake:
Toast your coconut and pecans according to the directions for the icing below. Set aside.
Preheat the oven to 350º F.  Lightly spray two 8-inch round cake pans with nonstick baking spray and line with rounds of parchment; set aside. ( I used Wilton's Cake release, just brush on pan, then you don't need parchment paper).
In a medium bowl, combine oats, water, buttermilk, and spices; let stand for 15 minutes.
In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars until blended, about 3 minutes.  Add the eggs and vanilla; beat to incorporate.  Add the flour mixture and beat just until combined.  Scrape down the sides of the bowl and add the oat mixture; beat until combined.  Divide the batter between the prepared pans and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.  Cool in the pans for 10 minutes, then invert the cake onto a wire rack and cool completely. (Mine was slightly warm)
For the Icing
Preheat the oven to 350º F.  Toast coconut on a baking sheet until browned; stirring occasionally, about 7-10 minutes or until golden brown.  Toast pecans on a separate baking sheet until fragrant, about 10-12 minutes. Coarsely chop pecans when cooled; set aside with coconut.
In a medium saucepan over medium-low heat, simmer brown sugar, cream, butter, yolks, and salt, stirring constantly.  Cook until mixture thickens, about 8-10 minutes.  Remove from the heat and add the vanilla. Cool until barely warm to the touch, then fold in the coconut and pecans. Divide the icing between the layers, spreading to the edges. 
 Slice the cake and serve with dollops of Whipped cream or a scoop of ice cream.  Enjoy!

Lemon Coconut Cupcakes

These are the very delicious cupcakes I made for myself on my birthday!!  I found the recipe here but I used regular lemons since I didn't have Yuzu fruit at a store in my small town. I filled them with the lemon curd using the recipe I posted before this recipe, and the combination of the cake, lemon curd and buttercream frosting was heaven... almost like..... butter (for lack of a better word) in your mouth! yum!! I love using cake flour in cupcakes, I really see a difference in the texture. Also this recipe calls for coconut milk! LOVE it! I haven't had a more yummy textured cupcake than these! While the cake and frosting don't have a really strong lemon flavor, the lemon curd does, and there's just a slight hint of coconut from the the milk. I had to make a second batch to share with the ladies I work with they were so yummy.....Enjoy!

Lemon Coconut Cupcakes
2 cups cake flour, sifted
1- 1/2 tsp baking powder
1/4 tsp salt
1/3 cup butter, room temperature
1 cup sugar
1 large egg
1 tbsp  lemon zest
1 cup coconut milk (found in the Asian section in the grocery store)

Preheat oven to 350F. Line a 12-cup muffin pan with paper liners. (I got 15 cupcakes out of 1 batch)
In a medium bowl, sift together cake flour, baking powder and salt; set aside.
In a large bowl, add the sugar and lemon zest and rub together with your fingers until fragrant and the zest in well incorporated. Then add the butter and cream together until light and creamy, then beat in egg.

Stir in one third of the flour mixture, followed by half of the milk. Stir in another third of the flour, followed by the remaining milk. Stir in remaining flour, mixing just until no streaks of dry ingredients remain. Batter will be fairly fluid.
Divide batter evenly into prepared muffin cups.
Bake for 12-15 minutes, or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when lightly pressed.
Turn cupcakes out onto a wire rack to cool completely before frosting.
When cupcakes are cool, you can scoop out a little with a spoon and then add the filling by putting in a pastry bag or Ziploc bag with the corner snipped out and fill your cupcakes. No need to add the bit of cake back that you scooped out, unless you want to. I say eat it.

Vanilla Lemony Buttercream Frosting
 1/2 cup butter, room temperature
2 Tablespoons lemon juice
2 Tablespoons coconut milk
2 teaspoons vanilla extract
1/8 teaspoon coconut extract (optional)
2 teaspoons lemon zest
Dash or two of salt
3- 1/2 cups confectioners’ sugar
In a large bowl, beat butter to soften. Beat in lemon juice, coconut milk, lemon zest, vanilla. coconut extract, salt and about two cups of confectioners’ sugar until smooth. Gradually add remaining confectioners’ sugar until frosting is thick and creamy. You may not need all of the sugar. When the frosting is a good consistency, whip on medium speed for about 2 minutes for a light fluffy frosting.
Frost cooled cupcakes as desired.

German Chocolate Cake

I thought I had posted this recipe before but I guess I haven't. One of my very favorite cakes is German Chocolate Cake, I love anything with chocolate and nuts in it... I get that from my Dad I guess. We had a little family party yesterday for my Mom and Dad's 64th Anniversary. It was really nice to get together to visit. I was asked to make a cake, and when deciding what kind to make I chose German Chocolate for my Dad and I had to make a Carrot cake for my Mom (that recipe has been posted on here already) I love to make my cakes in my jelly roll pans so they are thin sheet cakes and then I like a thick layer of frosting on the top! I have always liked cake like that because you know the frosting is the best part!  This cake recipe is one my mom used to make all the time and she'd always top it with the Coconut pecan icing that is the norm for German Chocolate cake. Sometimes she'd melt Chocolate chips into it to make it a chocolate pecan frosting which is what I did for our party yesterday, but just leave those out if you want the regular Coconut-pecan frosting. Enjoy!!

German Chocolate Cake
3/4 cup butter, softened
2 cups granulated sugar
4 eggs (separated)
1 cup buttermilk
2 cups flour
1/2 cup unsweetened cocoa
1/2 teaspoon salt
2 Tablespoons hot water
3/4 teaspoon baking soda

Preheat oven to 350 degrees. Prepare jelly roll pan or whatever pan you are going to use by spraying with a non-stick cooking spray and then dusting with a light sprinkle of flour (or I like to use a light dusting of cocoa powder--you get more of a chocolaty taste!)
In a medium size bowl sift together the flour, cocoa powder, and salt, set aside.
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add in the 4 egg yolks and beat  well.
Next add the buttermilk and flour mixture alternately, mixing well after each addition.
Mix the Baking soda into the hot water, then add to the cake batter.
Beat the egg whites very stiff, then gently fold into the cake batter until well incorporated.
Pour into the prepared cake pan and bake 15 to 20 minutes for a jelly roll pan, longer for a 13x9 pan or round pans. Cake is done when touched lightly in the center and it springs back or when a toothpick inserted into the center comes out clean.
Let cool completely, then ice with Coconut-Pecan icing.

Coconut-Pecan Frosting
2 eggs
1-1/3 cups evaporated milk
2/3 cups granulated sugar
2/3 cups brown sugar
1/2 cup butter
1 teaspoon vanilla extract
3/4 cup semi-sweet or milk chocolate chips (**Optional--use only if you want a chocolate pecan frosting)
2 heaping cups flaked coconut
1 cup chopped pecans (or walnuts are good too)

In a saucepan beat eggs slightly. Stir in the milk, sugars, and butter. Cook and stir over medium heat for about 12 minutes or until thickened and bubbly.
Remove from heat and stir in the vanilla. Then add the chocolate chips if desired. and let sit in the hot mixture for a minute, then whisk to incorporate.
Next, stir in the pecans and coconut. Cool thoroughly--the mixture thickens more as it cools too.
Spread on to cake or cupcakes as desired. This will thickly cover the top of a large sheet cake. YUMMO! ( I always make sure I leave a couple of spoonfuls in the pan for me!)

I had some extra batter since I used a smaller sheet pan, and made a few cupcakes--don't they look yummo?

Duncan Hines Moist Deluxe Dark Chocolate Cake Mix

I ran across this recipe while looking through my ba-zillions of recipes that I have printed off of the Internet... yes, it's an addiction of mine, to browse recipes and print them off and put them away for later use. Half of the time I forget what's there. So I needed a chocolate cake recipe since I had promised a good friend I would make her daughter a cake....1 layer white and 1 layer chocolate. I sometimes use cake mixes and sometimes I make them from scratch, and since I only had a German chocolate cake mix, I wasn't sure if it would be good with raspberry filling, so that is when I began my hunt for a good chocolate cake recipe. This is from Top Secret recipes... I joined that site and get a free recipe every week, and I had gotten this recipe way back when... I tweaked it slightly, and my goodness it was just like using a cake mix only without all of the added ingredients that you can't pronounce!! At least the batter tasted good when I licked the bowl! And it baked wonderfully too! So here it is....now to try the white cake mix that I found too! (but that will come later) Enjoy!

Duncan Hines Moist Deluxe Dark Chocolate Cake Mix
2 cups all-purpose flour
1-3/4 cups granulated sugar
3/4 cup cocoa (I used a mix of Hershey's cocoa powder and a dutch dark chocolate cocoa powder)
2 teaspoons baking powder
1 teaspoon baking soda
1-1/4 teaspoons salt
4 Tablespoons shortening ( I used regular Crisco)

Sift together the flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl. Add shortening, and cut in with a pastry blender (or you could use your mixer) until the shortening is well incorporated with the dry ingredients and no large chunks of shortening are left.  This is your cake mix. At this point you could keep sealed in a plastic container or Zip-loc bag until ready to make your cake. It will last in your pantry for several months.
When you are ready to make your cake, preheat your oven to 350 degrees. Grease the sides and bottom of your pans, either two 8-inch or 9 inch pans, or a 13x9 inch pan. Lightly flour after greasing (or I use Wilton's cake release that comes in a squirt bottle, and found by the other Wilton cake supplies in Walmart or specialty stores) I squirt some in the pans and brush around until it's completely coated.

Pour your cake mix into the bowl of an electric mixer,
Then add:
1-1/3 cups water
1/2 cup vegetable oil
3 large eggs

Mix on low for about 30 seconds or until the dry ingredients are moistened. Scrape the sides of the bowl down, and then increase speed of your mixer to medium, and continue to beat for 2 minutes.
Pour batter into prepared pans and bake for 25 to 30 minutes or until a toothpick comes out clean when inserted into the middle of the cake, and when lightly touched the cake will spring back.
A 13x9 inch cake pan may take 5 to 10 minutes longer. Cupcakes bake about 15 to 18 minutes.
Let cake cool, then frost as desired!!
Isn't this an awesome recipe?? This is how my cake turned out...

Chocolate Espresso Cake

 I made this cake for my Boss's husband's birthday. I thought I would post it now since it's almost Valentine's day and it's a rich Chocolate cake. It was yummo! I got the recipe here and followed it close except I didn't have espresso powder, I used Starbucks medium roast instant coffee instead (I use in baking, I couldn't find the espresso powder) I also toasted some almond slices, and garnished the sides and top with those and chocolate shavings. I dare you to make this for someone special this Valentines day. YUM!

Chocolate Espresso Cake

serves 16

For the Cake

1 1/2 cups granulated sugar

1 1/3 cups unbleached all-purpose flour

2/3 cup unsweetened cocoa powder

1/2 teaspoon espresso powder

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon kosher salt

2 extra-large eggs, at room temperature

3/4 cup milk (whole or 2%), at room temperature

6 Tablespoons of grapeseed  oil (or canola oil)

2 teaspoons pure vanilla extract

3/4 cup very hot water

For the Buttercream

4 extra-large egg yolks, at room temperature

3/4 cup granulated sugar

1/4 cup water

1 cup (8-ounces) butter, at room temperature

2 teaspoons espresso powder

1 teaspoon water

1/2 teaspoon pure vanilla extract

For the Ganache

12 ounces semisweet chocolate

1/4 cup (2 ounces) butter, diced and at room temperature

1 cup heavy cream

1 Tablespoon granulated sugar

For the Cake

Preheat the oven to 350 F.  Line  a 15 1/2" x 10 1/2" jelly-roll pan with parchment paper and spray with non-stick baking spray.
In the bowl of a stand mixer fitted with the whisk attachment, combine the sugar, flour, cocoa, espresso powder, baking powder, baking soda, and salt at medium speed until blended.  In a separate bowl, whisk together the eggs, milk, oil, and vanilla.  With the mixer on medium speed, gradually add the egg mixture to the flour mixture, about 5 minutes.  Reduce the speed to low and pour in the hot water; mix until blended.  Scrape down the sides of the bowl with a rubber spatula and blend again.  Pour the batter into the prepared pan and bake until a toothpick comes out of the center clean, about 20-25 minutes.  Transfer pan to a wire rack to cool completely.

For the Buttercream
In a clean bowl of a stand mixer fitted with a clean whisk attachment, beat yolks at medium speed until they become light and lemony in color and ribbons form when the whisk is lifted, about 5 minutes.  Meanwhile, in a small saucepan, combine the sugar and water.  Cook over medium-low heat, swirling pan occasionally, until the sugar completely dissolves and the syrup comes just to a boil.  Increase the heat to high and boil syrup until it registers 238 F on a candy thermometer. With the mixer on medium speed, carefully add the hot syrup to the egg yolks in a thin, steady stream.  Beat the mixture until it cools to room temperature and is light and fluffy, about 10 minutes.  Gradually add the butter a tablespoon at a time until completely incorporated.  In a small bowl, dissolve the espresso powder in the water; beat into the buttercream.

Invert cake onto a large wire rack and peel off the parchment paper.  Invert cake again onto a large cutting board.  With a serrated knife, cut the cake equally into thirds.  Set a large wire rack over a baking sheet (this will collect the poured ganache).  Arrange one cake layer on rack; spread half the buttercream evenly over top.  Add another cake layer and spread remaining buttercream on top.  Place the remaining cake layer over buttercream.  Place the cake in the refrigerator for at least 30 minutes to set and chill slightly.

                       (this is what your 3 layer's of cake should look like)

Meanwhile, in a large bowl, combine the chocolate and butter.  In a small saucepan, heat cream and sugar over medium-high heat, stirring occasionally until small bubbles appear around the edge of the pan.  Pour the hot cream mixture of the chocolate and butter; stir until the mixture is completely melted and smooth.  Cool, stirring occasionally, until it is thickened and cooled, but not pasty, about 20 minutes.

Remove the cake from the refrigerator and pour the ganache over the top of the cake, spreading with an off-set spatula so it coats the sides.  If ganache does not cover the sides completely, pour any excess that has collected on the baking sheet back into the bowl and spread again.  Refrigerate the cake until the ganache sets, at least 1 hour.  Using two large spatulas, carefully transfer the cake onto a serving platter.  Leftover cake can be stored in the refrigerator, covered for up to five days.  Set the cake out at room temperature for 30 minutes before serving. Enjoy!

Garnish with toasted almond slices and chocolate slivers.... Enjoy!

Chocolate Pumpkin Pie Spice Cupcakes

I finally made a decision and made these cupcakes for my office on Halloween instead of brain cupcakes... I was going to fill them and didn't want them to get soggy overnight. I didn't think I could be creative enough first thing in the morning to make the frosting look like brains, so I opted for pumpkins. These cupcakes turned out yummo!! and I've been asked for the recipe... I shared a link in an earlier post going to the original recipe, but you know me.... I just had to tweak the recipe a bit. And these turned out to be some of the BEST cupcakes I"ve every made..... it all kind of happened by accident. First off, it called for a boxed cake mix all chocolate. Well all I had was white cake mixes except  1/2 a box of triple chocolate fudge and 1/2 a box of yellow cake mix (the kind with butter).... long story behind those, but I will try to shorten it. Did you know you can make a 1 layer cake with 1/2 a cake mix by measuring out the dry mix into a bowl, then measure 1/2 of it back into the box.... and following the directions on the back using only 1/2 of each ingredient called for. I like to make 1 layer cakes sometimes if I'm just feeding my family, and sometimes you like a double layer cake with 1 layer chocolate and 1 layer yellow.... anyway... that is what I had, and what I used. And it was a bonus since my triple chocolate cake mix had mini chocolate chips in them!! Ha! I also replaced the milk with eggnogg. Then I filled mine with vanilla pudding that I tweaked with pumpkin pie spice. I made the frosting the same as the original recipe... and Voila! YUMMY cupcakes!!

Chocolate Pumpkin Pie Spice Cupcakes
1/2 box Triple Chocolate Fudge Cake mix
1/2 box Yellow cake mix
3 eggs
1/2 cup butter, softened
1 cup pumpkin puree
1 1/4 cups Eggnog
2 teaspoons pumpkin pie spice
1 cup mini chocolate chips(only if your cake mix doesn't already have them in it, mine did)
Place cake mix, room temperature butter, eggs and milk, pumpkin and pumpkin pie spice into mixing bowl and mix on medium speed for two minutes, scrape down sides after one minute. Stir in chocolate chips. Use a large scoop (3 Tablespoon size) it helps them to all come out in a uniform shape, into your lined cupcake pans. Bake at 350 degrees for 12 to 15minutes, or until cake springs back when lightly touched in the center. Let cool completely.

For Filling:
1 small package instant vanilla pudding
1/2 teaspoon Pumpkin pie spice
Mix pudding according to the Pie filling directions (that way it's a bit thicker) and stir in the pumpkin pie spice. Fill your cupcakes. (you can scoop out a little of the cake and fill, when you ice them it covers up the hole.)

Pumpkin Cream Cheese Frosting
4 oz cream cheese, softened
1/2 cup butter, softened
5 cups powdered sugar
2 teaspoons pumpkin pie spice
3 Tablespoons eggnogg
Beat cream cheese and sugar then add powdered sugar pumpkin pie spice and milk and mix until fully blended together and fluffy (I like to whip mine for 2 minutes after everything is incorporated). Remove 4 Tablespoons frosting for the stems, add two drops of  green food coloring. Add a drop or two of Orange food coloring to the remaining frosting

I placed the orange frosting in a piping bag with a #2D tip and started piping the pumpkins. Begin at the top of each cupcakes and pipe down three lines one on each outer edge and one down the center. Then pipe two additional lines in the spaces in between the other three. Apply the green stems with tip #66.
or ice as desired!!
Enjoy!!

Frosted Banana Bars

I got this recipe from a friend I work with. She brought them in for a treat one day to the office, they are YUMMO and I just had to get the recipe! It seems I always have over ripe banana's on hand.. I only like to eat them when they are still slightly green... after that they sit on my cupboard until they are way over ripe and I throw them away or until I make banana bread. This recipe was close to my banana bread recipe, they both have cinnamon, sour cream, and 3 banana's in them, but this was just a little more 'cakey'. My friend's recipe used chocolate chips and just regular cream cheese frosting and butter extract instead of banana extract (I only had banana extract on hand, and I put that in my banana bread for a bit stronger banana flavor), but I tweaked it a bit and put cinnamon chips in it and cinnamon in the frosting... gave it a little more of a 'holiday' flavor or Autumn flavor to me... I just LOVE cinnamon chips..... but of course if you want more of that yummy banana and chocolate flavor just put chocolate chips in the batter and leave out the cinnamon from the frosting!!  Enjoy!

Frosted Banana Bars
1 stick butter, softened
1-1/2 cups granulated sugar
2 eggs
1- 1/2 teaspoons vanilla extract
a few drops banana extract
1-1/2 cups mashed bananas (about 3)
1 cup sour cream
2 cups flour
1 teaspoon baking soda
1-1/2 teaspoons cinnamon
Pinch of salt
1 cup cinnamon chips

Preheat oven to 350 degrees. Spray a 15x10x1 inch jelly roll pan or cookie sheet with non-stick cooking spray.
Cream butter and sugar, then beat in eggs, vanilla, banana extract and bananas. Add sour cream and stir until combined. In another small bowl, combine flour, soda, cinnamon and salt, then add to creamed mixture and mix well until all ingredients are incorporated. Stir in the chips. Pour into your prepared pan and bake for 20 to 25 minutes. Cool, then frost with Cinnamon Cream Cheese Frosting. Cut into 2 x 4 inch bars, serve and enjoy!!

Cinnamon Cream Cheese Frosting
1/2 cup butter, softened
1 (8oz) package cream cheese, softened
4 cups powdered sugar
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
Whip your butter, cream cheese, and vanilla together for a minute until the lumps are gone and smooth. Then add cinnamon and powdered sugar 1 cup at a time until all combined. (if you add it all at once your apt to get the kitchen cupboards covered in powder! mix slowly)
When powdered sugar is all incorporated I like to whip my frostings for a couple of minutes on a medium/high speed. This gives you a fluffy frosting.
This recipe made more than enough frosting for me.... I had about 3/4 cup leftover, but ice your cake as thick as you like! YUMMO!

Coconut Pound Cake with Lemon-Mint Glaze

I found this recipe while browsing the Internet the other day and made if for breakfast last Sunday. Served with fresh fruit and yogurt it was just the right breakfast for a Sunday. This was yummy,  I love anything with coconut and lemon..... YUM! I made it just like the recipe said only I poked the top of mine with a toothpick making a hole about every inch or so, this makes it so the glaze can seep down into it. Yummy! I liked the minty glaze but when I didn't tell my family what was in it, they didn't really taste that much mint but I did. I think it would be just as good without it and maybe adding a little more lemon or coconut extract to the glaze. Either way you make it would be delicious!

Coconut Pound Cake with Lemon-Mint Glaze
serves 16

For the Cake:
3 cups cake flour (I used regular flour, and it turned out great)
1/4 teaspoon salt
1 cup butter, softened but cool
6 ounces cream cheese, softened but cool
2 1/2 cups granulated sugar
5 extra large eggs at room temperature
1/2 teaspoon pure vanilla extract
1/2 teaspoon lemon extract
1/4 teaspoon coconut extract
3 Tablespoons unsweetened coconut milk
1 cup sweetened shredded coconut, finely chopped
1 teaspoon lemon zest

For the Glaze:
1/2 cup water
1 Tablespoon fresh lemon juice
2/3 cup granulated sugar
1/3 cup fresh mint leaves

Preheat to 325º F. Grease and flour a 10-cup Bundt pan or two loaf pans.
For the Cake:Over a sheet of wax paper, sift together the flour and salt; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese until smooth and creamy, about 1 minute. Add the sugar and continue beating, stopping the mixer occasionally to scrape down the sides of the bowl, until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition. Add the extracts and mix until combined. Reduce the speed to low and using the wax paper as a funnel, add half the flour mixture, then the coconut milk, then the remaining flour mixture. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, stir in the coconut and lemon zest. Spoon the batter into the prepared pan and spread evenly. Bake for 1 1/4 hours or until a toothpick inserted into the center of the cake comes out clean. Transfer to a wire rack and cool in the pan for 10 minutes. Set the rack over a baking sheet and invert the cake onto the rack.

For the Glaze:
In a small saucepan, combine the water, lemon juice and sugar. Cook over low heat just until the sugar dissolves. Add the mint and simmer for 3 minutes. (If you don't have mint leaves, leave them out and add another Tablespoon of lemon juice or maybe 1/2 teaspoon coconut extract... I think it would be just as good) Strain the mixture through a fine-mesh sieve and discard the mint.  Poke holes over the top of the bundt cake or loaves with a toothpick and spoon the warm cake with the glaze. Let the cake cool completely before serving. Enjoy!

Lemon Cream Cupcakes with Black Raspberry filling

Last week I had a 'blonde' moment or two at work, (long story there) but eventually ended up making cupcakes for our I.T. department at work to thank them for trying to fix my error..... Anyway, I had this recipe that I found here http://thepioneerwoman.com/tasty-kitchen that I had been wanting to try. So I thought their lemon, which would make good "blonde" cupcakes, so I gave it a shot. The cake recipes was exactly like the raspberry lemon cupcakes I've already posted, it's a good cupcake recipe. I didnt' follow the frosting recipe from 'tasty kitchen exactly, but I will post here what I did, it was yummo! And I filled mine with Smucker's Black Raspberry 'just fruit' seedless jam. I have a cake decorating bag, and a tip that has a long thin end that works great for filling cupcakes or eclairs, so I gave that and shot and it worked great. The flavors were awesome together. YUM!

Lemon Cream Cupcakes with Black Raspberry filling
Makes 24 cupcakes
FOR THE CUPCAKES:
2-¼ cups Cake Flour
1 Tablespoon Baking Powder
½ teaspoons Salt
1-¼ cup Buttermilk
4 whole Large Egg Whites
1-½ cup Sugar
2 whole Lemons (just The Zest, But Reserve Juice From One for the frosting)
½ cups Unsalted Butter, Room Temperature
1 teaspoon Pure Vanilla Extract
½ teaspoons Pure Lemon Extract
1 jar of Smuckers Black-Raspberry Simply Fruit Jelly (for filling if desired)
_____

FOR THE FROSTING:
¼ cup Butter, Softened
1 packages Cream Cheese (8 Ounce Package)
4 cups powdered sugar (approximately)
2 teaspoons Vanilla Extract
1 whole Lemon (just The Juice)
1/2 cup white chocolate chips, melted


Preparation Instructions:
For the cupcakes:
1. Center a rack in the oven and preheat to 350 degrees. Prepare cupcake tins by using liners or spray with non-stick cooking spray.
2. Place flour, baking powder and salt into sifter and rest on a plate.
3. Whisk together the milk and egg whites in a medium bowl.
4. 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. Or until it looks like yellow snow. Whatever makes sense to you.
5. 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.
6. Beat in the extracts, then add one third of the flour mixture, still beating on medium speed.
7. 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.
8. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Place the batter into the cupcake tins.
9. Bake for 18-22 minutes, or until the cupcakes are well risen and springy to the touch – a thin knife or toothpick inserted into the centers should come out clean.
10. Cool on wire rack.
11. If filling the cupcakes, you can either scoop out a little cake with a spoon and ad a little filling then put the cake back. Or you can use the tip I was talking about at the top of this recipe with a little jelly in a decorator bag. Insert the long end of the tip into the cupcake and squeeze a little filling into the cake as you slowly pull the tip out of the cupcake. Don't worry if a little of the filling bubbles out of the cake, you can cover that with frosting.

For the frosting:
1. Using a mixer, blend the butter and cream cheese together until well combined.
2. Gradually add in the powdered sugar until fully incorporated. (this will be thick, but just wait)
3. Finally, mix in vanilla and lemon juice. If your frosting isn't thick enough (remember if you are going to pipe it on the cupcakes with a decorator bag, you will want it thick so it doesn't run off the cakes) Add more powdered sugar 1/2 cup at a time until you get the right consistency. Whip with mixer for a minute or two till it's light and creamy. Then stir in melted white chocolate.
4. Pipe or spread onto cooled cupcakes. (I used a decorator bag with a 2D tip, I thought they kind of looked like roses!!)

Garnish the top with a little grated lemon zest.
YUMMO!

Chocolate Peanut Butter Cupcakes

I really have been on a cupcake kick lately. I watched the 'Barefoot Contessa" the other morning and she was making a chocolate peanut butter cupcake, and it looked soooooo good! But I had to put a Reese's Peanut butter cup in mine for a filling, plus when I made the icing I put a little more powdered sugar in it. I posted here what I did. Back in my teen years I would crave the Peanut butter filling from Reese's PB cups, so I would melt Peanut butter and add powdered sugar in it till it was thick, it would fix my craving, and that is what this icing reminds me of, only this frosting is better! Enjoy!

Chocolate Peanut Butter Cupcakes

Makes: 14 to 15 cupcakes

 Ingredients:
12 tablespoons (1 1/2 sticks) butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoons brewed coffee (I left this out when I made mine, because I don't drink coffee, still yummo)
1 3/4 cups all-purpose flour (can use cake flour, just increase the amount by 3 Tablespoons)
1 cup good cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
Mini Reese's Peanut Buter cups, FROZEN --this helps them so they don't melt all over the place.**See note
Peanut Butter Frosting
Chopped salted peanuts, to decorate, optional

Directions:
Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
Divide the batter among the cupcake pans. Take the papers off of the Reese's peanut butter cups, and poke one into the middle of each cupcake down into the batter. Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean (don't poke the toothpick into the peanut butter cups! I just touched the tops of the cupcakes with my finger and if the cake springs back they are done). Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.

Peanut Butter Frosting:

2 1/2 cups confectioners' sugar
1 cup creamy peanut butter
4 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth. If frosting isn't quite smooth enough add a bit more cream a Tablespoon at a time till you get the right consistency. You want it thick enough to be able to pipe onto cupcakes with a decorator bag and tip, and not run off the cupcakes, but not so thick you couldn't spread it with a knife if you want to frost them that way. Frost, and then add a few chopped peanuts to the top!
Enjoy!!!


**Note: A few of my cupcakes had holes in the top from where I put the peanut butter cups. I just filled it in with frosting and no one knew the difference! You can't have too much frosting if you ask me!!

The Cheesecake Factory Original Cheesecake

Jim LOVES cheesecake, when his birthday rolls around every year, and I ask him what kind of cake he would like, he ALWAYS picks cheesecake. This was fine by me since I love cheesecake too, and I had this recipe that I had been wanting to try. I love eating at the Cheesecake factory, and every cheesecake I have sampled from them has been oh so delicioso!!!! So I figured this recipe wouldn't disappoint me. And I was right, it didn't!! You know how some cheesecakes turn out heavy, and cakey, and you can't finish your piece because you've just had enough?? Well this one wasn't like that, it was creamy, and even tho' it was a baked cheesecake it was light, and you could finish the whole piece and have another!! I got this recipe out of Todd Wilbur's Top Secret Recipes Book 2. And I baked my cheesecake in a water bath like he suggests. I think it helps the cheesecake stay moist, and prevents cracking. I also recommend a good spring form pan for baking cheesecakes. I found one at a garage sale a long time ago, but have since bought a new one, and have loved them both. You can top this cheesecake with any fruit topping or the recipe said to mix 1/2 cup sour cream and two teaspoons granualted sugar and use that as your topping. Jim chose to use canned blueberry pie filling, and I also tried a blackberry sauce that I had leftover in my freezer, and it was yummo too!! No matter how you top it,  this is now my new favorite Cheesecake recipe!

The Cheesecake Factory Original Cheesecake
For the Crust:
1 1/2 cups graham cracker crumbs ( I used 1 cellophane package of graham crackers, and smashed with a rolling pin, ended up being slightly more than what was called for but that's okay, I used them all)
1/4 teaspoon ground cinnamon
1/4 cup granulated sugar
1/3 cup melted butter

For the Cheesecake filling:
4 (8-ounce) packages cream cheese, brought to room temperature
1-1/4 cups granulated  sugar
1/2 cup sour cream
2 teaspoons pure vanilla extract
5 eggs

Your choice of fruit topping
or you can top with 1/2 cup sour cream combined with 2 teaspoons granulated sugar
Canned whipped cream

Preheat heat oven to 475 degrees.
Fill a large baking pan or oven safe skillet with about an inch of water. I used an aluminum roasting pan.

It has to be big enough for your cheesecake pan to fit inside of. Place this with the water in it, inside the oven while it preheats. This is your water bath.
Wrap a large piece of heavy duty aluminum foil around the bottom of your spring form cheesecake pan to prevent water from seeping into your cheesecake while baking in the water bath. I fold up so it comes up all the way on every side of the pan.

First of all make the crust by melting the 1/3 cup butter in a medium size microwave safe bowl, in the microwave for about 30 seconds. Then add the cracker crumbs, 1/4 cup sugar, and cinnamon. Stir to combine with a fork. Then dump the crumbs into your spring form pan, you can spray your pan with non-stick cooking spray or line with parchment paper. Press crumbs onto the bottom and about 2/3's of the way up the sides of the pan. I like to use a glass or measuring cup to press mine into the pan.
Then place crust into the freezer while you prepare the filling.
Using an electric mixer, combine the cream cheese, sugar, sour cream and vanilla. Blend on medium speed for a couple of minutes until smooth and creamy. You will need to stop mixing and scrape the sides, and any cream cheese off the paddle after the first minute, and then continue. That way you won't have lumps. In another small bowl, whisk the eggs together. Then add them to the creamed mixture, and blend the mixture just enough to mix in the eggs completely. You don't want to over mix.
Remove your crust from the freezer and pour the filling into it, scraping the bowl as you go.
Carefully place the cheesecake into your preheated water bath. Bake for 12 minutes at the 475 degrees, then turn the oven down to 350 degrees and continue to bake for another 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color and it's mostly set. Carefully remove from oven and water bath and cool.
When cheesecake has cooled for about an hour, remove the sides of your spring form pan and continue cooling in the refrigerator until ready to serve.

Slice and top each slice with your choice of fruit topping and whipped cream ! Enjoy!!