Showing posts with label cake. Show all posts
Showing posts with label cake. Show all posts
Inside out carrot cake
Easter is on its way in two weekends. Easter makes me think of bunnies, which make me think of carrots... and carrot cake... it's one of those cakes that seems like it's going to be healthy... I mean it has vegetables in it right?? Oh and a STICK of butter? Really a whole stick? Is that really necessary??
No no it's not.
It's Cookie Carnival time again, and yes I'm a day late... the roundup happened yesterday... booo. Seriously when did April show up?? Oh right... yesterday. Well this is my contribution, better late than never! Because seriously if you like carrot cake... you need to make these. Totally guilt free, and they taste like heaven... no exaggeration! My roomie (who is a fan of her baked goods) ate one and said this was the best yet of all my alteration creations! NO WAY?? BEST EVER?? Yes it's true! These are super moist, delicious, spiked with raisins... and the cream cheese filling... marvalous my dear!
I mean look at this bad boy?
Yup not a drop of butter or oil... and d@mn tasty! So if you can have a cookie that TASTES just as good as the bad... minus the stick of butter (800 calories, 92 grams of fat) replace it with a little carrot baby food and a little unsweetened apple sauce (I KID YOU NOT!) wouldn't you rather have the healthy one? BAM you have a tasty tasty guilt free treat.
I must admit while I was spooning the carrot baby food out of its little container, I had my doubts... I was thinking, man this smells nasty... well the birds get a treat if these suck... Guess what little birdies! You aint getting any of these! Cause I'm going to eat them all! :)
I made mine with fresh homegrown carrots from the public market here. I think it totally added to the flavor of these. Now for the recipe, print it out and go make some! You wont be sorry :)
these tasted great even without the cream cheese filling
Inside out carrot cake
adapted by stephchows, original from Gourmet | April 2004
1 cup whole wheat flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1 (3.5 oz) container of Gerber baby food, pureed carrots
1/4 cup unsweetened apple sauce
1/3 cup packed light brown sugar
2 Tbs splenda baking blend plus 2 Tbs splenda granulated (or you can use 1/3 cup plus 2 tablespoons granulated sugar)
1 large egg
1/2 teaspoon vanilla
1 cup coarsely grated carrots (2 medium)
1/2 cup raisins (2 1/2 ounces)
8 ounces 1/3 less fat cream cheese
1/4 cup honey (good local stuff tastes the best!)
Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Butter 2 baking sheets. (I used silicon baking mats)
Whisk together flour, cinnamon, baking soda, and salt in a bowl.
Beat together carrot puree, apple sauce, sugars, egg, and vanilla in a bowl until combined. Mix in carrots, and raisins, then add flour mixture and mix until just combined.
Drop 1 1/2 tablespoons batter per cookie 2 inches apart on baking sheets and bake,
switching position of sheets halfway through baking, until cookies are lightly browned and
springy to the touch, 12 to 16 minutes total.
Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely.
While cookies are baking, blend cream cheese and honey in a food processor until smooth.
Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.
how seriously moist and delicious does that look!?
Chow!
Oh and check this out....
my nutritional stats for one sandwich cookie vrs making them by the original recipe...
No no it's not.
It's Cookie Carnival time again, and yes I'm a day late... the roundup happened yesterday... booo. Seriously when did April show up?? Oh right... yesterday. Well this is my contribution, better late than never! Because seriously if you like carrot cake... you need to make these. Totally guilt free, and they taste like heaven... no exaggeration! My roomie (who is a fan of her baked goods) ate one and said this was the best yet of all my alteration creations! NO WAY?? BEST EVER?? Yes it's true! These are super moist, delicious, spiked with raisins... and the cream cheese filling... marvalous my dear!
I mean look at this bad boy?
Yup not a drop of butter or oil... and d@mn tasty! So if you can have a cookie that TASTES just as good as the bad... minus the stick of butter (800 calories, 92 grams of fat) replace it with a little carrot baby food and a little unsweetened apple sauce (I KID YOU NOT!) wouldn't you rather have the healthy one? BAM you have a tasty tasty guilt free treat.
I must admit while I was spooning the carrot baby food out of its little container, I had my doubts... I was thinking, man this smells nasty... well the birds get a treat if these suck... Guess what little birdies! You aint getting any of these! Cause I'm going to eat them all! :)
I made mine with fresh homegrown carrots from the public market here. I think it totally added to the flavor of these. Now for the recipe, print it out and go make some! You wont be sorry :)
these tasted great even without the cream cheese fillingInside out carrot cake
adapted by stephchows, original from Gourmet | April 2004
1 cup whole wheat flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1 (3.5 oz) container of Gerber baby food, pureed carrots
1/4 cup unsweetened apple sauce
1/3 cup packed light brown sugar
2 Tbs splenda baking blend plus 2 Tbs splenda granulated (or you can use 1/3 cup plus 2 tablespoons granulated sugar)
1 large egg
1/2 teaspoon vanilla
1 cup coarsely grated carrots (2 medium)
1/2 cup raisins (2 1/2 ounces)
8 ounces 1/3 less fat cream cheese
1/4 cup honey (good local stuff tastes the best!)
Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Butter 2 baking sheets. (I used silicon baking mats)
Whisk together flour, cinnamon, baking soda, and salt in a bowl.
Beat together carrot puree, apple sauce, sugars, egg, and vanilla in a bowl until combined. Mix in carrots, and raisins, then add flour mixture and mix until just combined.
Drop 1 1/2 tablespoons batter per cookie 2 inches apart on baking sheets and bake,
switching position of sheets halfway through baking, until cookies are lightly browned and
springy to the touch, 12 to 16 minutes total.
Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely.
While cookies are baking, blend cream cheese and honey in a food processor until smooth.
Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.
how seriously moist and delicious does that look!?Chow!
Oh and check this out....
my nutritional stats for one sandwich cookie vrs making them by the original recipe...
Chocolate Banana Muffins
A few weeks ago I made some fudgy roasted banana cake with walnuts... And it was seriously tasty, gone in one day kind of tasty. I made the recipe again except this time I made them into muffins. :) I feel like when I make stuff like this in a pan... I tend to chow more of it. If it's in pre-portioned pieces (muffins) I feel bad going back for seconds and thirds. With a cake it's easy to just say... oh just a little inch wide piece... and another inch wide piece... (come on now I know you've done it!) Then next thing you know half the cake is gone and for some reason your belly seems to be a little larger... ;) So this is the version for the portion control lovers out there.
Fudgy roasted banana cake with walnuts and chocolate chips
created by stephchows
4 roasted bananas (see below for how to)
1/4 cup splenda blend for baking (or 1/2 cup white sugar)
1 tsp vanilla extract
1 egg
3/4 cup whole wheat flour
1/3 cup Hershey's Cocoa
2 tsp Baking powder
1 tsp baking soda
dash salt
1 tsp cinnamon
1/2 cup chocolate chips (i used semi-sweet chips)
1/2 cup walnuts (optional for those of you with nut alergies... yes Neva that's you :) )
ROAST whole bananas (yellow with a few black spots, they don't have to be totally overripe) by placing on a cookie sheet, roast in 350 degree oven for 15-20 minutes (until they are black), cool until you are able to handle them without burning yourself.
WHISK flour, cocoa, baking powder, baking soda, salt, and cinnamon in a small bowl.
PEEL bananas and place into a large bowl along with any liquid that pours out with them, stir in sugar, beat in egg.
ADD dry ingredients a little at a time to wet.
POUR into greased muffin pan (makes 12) and bake in a preheated oven at 350 degrees for 15-20 minutes or until a tester comes out clean.
Fudgy roasted banana cake with walnuts and chocolate chips
created by stephchows
4 roasted bananas (see below for how to)
1/4 cup splenda blend for baking (or 1/2 cup white sugar)
1 tsp vanilla extract
1 egg
3/4 cup whole wheat flour
1/3 cup Hershey's Cocoa
2 tsp Baking powder
1 tsp baking soda
dash salt
1 tsp cinnamon
1/2 cup chocolate chips (i used semi-sweet chips)
1/2 cup walnuts (optional for those of you with nut alergies... yes Neva that's you :) )
ROAST whole bananas (yellow with a few black spots, they don't have to be totally overripe) by placing on a cookie sheet, roast in 350 degree oven for 15-20 minutes (until they are black), cool until you are able to handle them without burning yourself.
WHISK flour, cocoa, baking powder, baking soda, salt, and cinnamon in a small bowl.
PEEL bananas and place into a large bowl along with any liquid that pours out with them, stir in sugar, beat in egg.
ADD dry ingredients a little at a time to wet.
POUR into greased muffin pan (makes 12) and bake in a preheated oven at 350 degrees for 15-20 minutes or until a tester comes out clean.
Phillips European
Today I figured I'd let you all drool a bit over some tortes from Phillips European. Phillips is one of those places that is tucked behind a hotel in a mini strip mall... It looks like nothing at all, until you walk through the doors. Once inside you realize you are in a very high end gourmet restaurant. You wouldn't think these were recessionary times with how packed this place always is. John and I wandered in on the late side Saturday night to grab some slices of cake for take out, and the place was packed! They have a wonderful pastry display case as soon as you enter. The take out option is perfect when you don't feel like waiting 30 minutes to be seated before you can dig into something like this!
John picked the black and white mousse torte. I know what you are thinking "John doesn't eat bad for him desserts" I know I know It's true, but I twisted his arm and he agreed :) Want a closer look at this bad boy?... here you go
This thing was decadent without being overly rich and overpowering... unlike mine...
The peanut butter torte. Layers of peanut butter and chocolate fudge between moist chocolate cake... It's heavy, rich, beautiful, amazingness (yes it's a word... I say so), this thing is a belly bomb. I'm pretty good at chowin, but even I was unable to finish this slice in one sitting. What's that you want a closer look of this one too?
Chow baby chow :)
John picked the black and white mousse torte. I know what you are thinking "John doesn't eat bad for him desserts" I know I know It's true, but I twisted his arm and he agreed :) Want a closer look at this bad boy?... here you go
This thing was decadent without being overly rich and overpowering... unlike mine...
The peanut butter torte. Layers of peanut butter and chocolate fudge between moist chocolate cake... It's heavy, rich, beautiful, amazingness (yes it's a word... I say so), this thing is a belly bomb. I'm pretty good at chowin, but even I was unable to finish this slice in one sitting. What's that you want a closer look of this one too?
Chow baby chow :)
Boston Cream Pie - lightened up
John's favorite dessert is Boston Cream Pie...
*bleh*
Sorry to all of you who like this pie, everyone who had a slice loved it, I just chose not to partake... I don't know, it's something about vanilla custardy pudding stuff, totally skeeves me out! Anyone else out there like me?? Or am I just the weirdo of the bunch?
*crickets*
Alright then! Last weekend was John's birthday (thanks everyone for all the well wishes!!). We were supposed to have a birthday dinner with some peeps, but said peeps were a bit under the weather... hence the postponing making the cake until this weekend. I'm not sure if it was me, or what the recipe was supposed to look like... (this is WHY all recipes should be required to have pictures!), but my cake came out... how do I say... WICKED THIN! I mean yes it's a lightened up cake, but that doesn't mean IT has to be skinny along with the eaters!! The recipe has you make 1 9" cake and slice it in half. I have a 8.5" spring form pan so used that... and let me tell you, I'm so happy I didn't have a 9" because it would have been even THINNER!!!
John came out to the kitchen while the cake was cooling, took one look and said, "so... where's the other layer?"
"that's it, I have to cut it in half"
"seriously?? It kinda looks like a big cookie, not a cake"
"oh thanks! what should I do?? Should I make another cake so it's thicker?"
"you could just cut this one in half across and then pile it ontop... so we'll just have half a somewhat tall cake"
"we can not show up with half a cake"
This went back and forth for awhile haha and in the end I said screw it! I'm going to try to slice it in half and make it like the recipe says!
So here it is...
My very thin, kinda sad looking cake. It really is more of a large sandwich cookie with frosting than anything else. I was told it tasted delicious though so that's at least good :) The cake was a bit dry, but the custard helped that out, and the frosting was wicked good. Ahhh chocolate how I love you!
The cake and custard recipe came from Cooking Light. The only thing I changes was I took half the cake batter and added some cocoa and then swirled that back into the white cake. John couldn't decide if he wanted a chocoalte or vanilla cake. So swirl it was! The other change was I used whole wheat pastry flour, which I know had some to do with the lack of big thick cake... but seriously it shouldn't have been THIS THIN!
As for the "frosting" It's melted milk chocolate with a little honey and milk mixed in.
Chow!
*bleh*
Sorry to all of you who like this pie, everyone who had a slice loved it, I just chose not to partake... I don't know, it's something about vanilla custardy pudding stuff, totally skeeves me out! Anyone else out there like me?? Or am I just the weirdo of the bunch?
*crickets*
Alright then! Last weekend was John's birthday (thanks everyone for all the well wishes!!). We were supposed to have a birthday dinner with some peeps, but said peeps were a bit under the weather... hence the postponing making the cake until this weekend. I'm not sure if it was me, or what the recipe was supposed to look like... (this is WHY all recipes should be required to have pictures!), but my cake came out... how do I say... WICKED THIN! I mean yes it's a lightened up cake, but that doesn't mean IT has to be skinny along with the eaters!! The recipe has you make 1 9" cake and slice it in half. I have a 8.5" spring form pan so used that... and let me tell you, I'm so happy I didn't have a 9" because it would have been even THINNER!!!
John came out to the kitchen while the cake was cooling, took one look and said, "so... where's the other layer?"
"that's it, I have to cut it in half"
"seriously?? It kinda looks like a big cookie, not a cake"
"oh thanks! what should I do?? Should I make another cake so it's thicker?"
"you could just cut this one in half across and then pile it ontop... so we'll just have half a somewhat tall cake"
"we can not show up with half a cake"
This went back and forth for awhile haha and in the end I said screw it! I'm going to try to slice it in half and make it like the recipe says!
So here it is...
My very thin, kinda sad looking cake. It really is more of a large sandwich cookie with frosting than anything else. I was told it tasted delicious though so that's at least good :) The cake was a bit dry, but the custard helped that out, and the frosting was wicked good. Ahhh chocolate how I love you!
The cake and custard recipe came from Cooking Light. The only thing I changes was I took half the cake batter and added some cocoa and then swirled that back into the white cake. John couldn't decide if he wanted a chocoalte or vanilla cake. So swirl it was! The other change was I used whole wheat pastry flour, which I know had some to do with the lack of big thick cake... but seriously it shouldn't have been THIS THIN!
As for the "frosting" It's melted milk chocolate with a little honey and milk mixed in.
Chow!
POM Wonderful!
A week ago I got a comment from Janny asking me to contact her, little did I know it was to see if I was interested in taste testing some POM Wonderful!! I jumped on the chance! I've eaten the fruit before but never the juice. If you've never had the fruit, it's an experience for sure haha. It's a very unique looking fruit with tons of little pockets of the delicious juice. Some people aren't fans of the texture, if that's your case, totally try the juice from POM!! It's the only 100% pomagranit juice out there (says their site) and it's super good for you. All the delisiousness without the seeds or weird texture!
And for all you health nuts out there (yes I'm talking about myself) this stuff is a powerhouse when it comes to antioxidants! I'm a huge green tea drinker and this stuffs kicks green teas bottom!If you go to the POM site, you'll also find a ton of recipes. I may give one of their cookie recipes a try (after I chop the butter out of course :) ) I'll keep you updated once I make something!
A special thanks again to POM, and totally give them a try, super tasty AND healthy :)
Friday, March 6, 2009
King Cake
I mentioned awhile back that we celebrated Epiphany with our friends Paul, Kim, and their daughter (John's God daughter) Nina. The Epiphany celebration is a very big thing in Columbia, and Paul and Kim want to teach Nina about where she was born.Part of the celebration revolves around King Cake! I'd never had it before but am all about any celebration that revolves around chow :) I totally fell in love with this cake. It's light and the yeast base adds so much depth to its flavors. If you've never made it or tried it, you should! Not the healthiest thing around (what's that you say??? how many sticks of butter??), but hey, as long as you don't eat the whole thing... ;)
Nina and her buddy Gabe decorated the cake. I think they did a marvelous job!
King Cake recipe from EmerilFudgy roasted banana cake with walnuts and chocolate chips
It was John's birthday on Saturday. HAPPY BIRTHDAY!!!!! So this past weekend was full of baking :) Since I already gave him his presents (Disturbed concert the previous weekend *insert head banging here*, and part of a wide screen TV (the other part was for Christmas lol)) I wanted to give him SOMETHING on his birthday...so I told him I'd bake him as much and whatever he wanted. We started thinking up what to bake friday night. Here's our list
Pumpkin Cinnamon Rolls
Poose Cookies (which I updated by taking 1/2 cup flour out and subbing in 1/2 cup chocolate protein powder... they were DELICIOUS!)
Pumpkin Muffins
Roasted Banana Muffins (but something a little different then the usual)
Skinny Boston Cream Pie (postponed till next weekend)
Can you tell I love to bake?? We also made a ton of good chow, went out to Sinbads for dinner on his birthday (which we totally realized was also the 3 year anniversary of the first time we went out for lunch together haha. Just friends at that point, a big group of us from the gym went to celebrate his birthday, who would have ever guessed we'd be where we are now! EEEEE! :D ). And of course we had to take a trip to Leaf and Bean for a mint mocha latte light for John and a chocolate raspberry coffee for me, yum!
We really are such party animals, I'm an old lady at the ripe age of 27 lol. So here's the new interpretation of my Roasted Banana Muffins! I deleted a few things, added some cocoa, some walnuts, and baked it in a ceramic pie plate.
how cute is the little snowman nose poking out from the bottom of the pie plateFudgy roasted banana cake with walnuts and chocolate chips
created by stephchows
4 roasted bananas (see below for how to)
1/4 cup splenda blend for baking (or 1/2 cup white sugar)
1 tsp vanilla extract
1 egg
3/4 cup whole wheat flour
1/3 cup Hershey's Cocoa
2 tsp Baking powder
1 tsp baking soda
dash salt
1 tsp cinnamon
1/2 cup chocolate chips (i used semi-sweet chips)
1/2 cup walnuts (optional for those of you with nut alergies... yes Neva that's you :) )
ROAST whole bananas (yellow with a few black spots, they don't have to be totally overripe) by placing on a cookie sheet, roast in 350 degree oven for 15-20 minutes (until they are black), cool until you are able to handle them without burning yourself.
WHISK flour, cocoa, baking powder, baking soda, salt, and cinnamon in a small bowl.
PEEL bananas and place into a large bowl along with any liquid that pours out with them, stir in sugar, beat in egg.
ADD dry ingredients a little at a time to wet.
POUR into greased ceramic pie plate and bake in a preheated oven at 350 degrees for 25-30 minutes or until a tester comes out clean.
CHOW!!!! And hide this cake... it's possible it was totally demolished over the course of one day. Good thing we work out a lot :D haha!
Amaretto-amaretti chocolate cheesecake
"that cheesecake has ruined me to any other cheesecake, it was amazing!"
In all truth, I think this is my new favorite dessert... I have a hard time picking favorites... but this one... it has won the title! Sweet, creamy, not too heavy, a little chocolate, almond paste and amaretto... *drooool* oh yeah baby.
The original recipe came from The Gourmet Chocolate Club. It's a very very HEAVY hitter, obviously I lightened it up a bunch, still not healthy by any means haha but I think the full on version would have been too rich for me. This version makes me happy to think about... seriously just thinking about it makes me happy... is there something wrong with me?? :D Plus no one had a clue it was a lightened up version... again not to say it's by any means healthy... just healthier then the original.
Amaretto-amaretti chocolate cheesecake
Lightened up by me, original from The Gourmet Chocolate Club
The Crust
1/2 of the batch of Amaretti (or 7oz store bought)
1 oz of unsweetened chocolate (1 square.)
3 Tbsps. butter
The Filling
6 oz of semisweet chocolate
1/2 of the batch of Amaretti (or 7oz store bought)
4 oz of almond paste
1/3 cup of Amaretto liqueur
1 1/2 lb of 1/3 less fat cream cheese at room temperature (next time I'll try subbing 1/2 lb of fat free cream cheese in there)
2 Tbs Splenda (or 1/4 cup of granulated sugar)
3 eggs (large) (next time I'm going to use egg white only and whip them up a bit first)
1/2 cup of heavy/thick cream (maybe try 1/2 and 1/2 next time)
Crust: Butter only the sides of a 9-inch spring-form pan (2.5 to 3 inches deep). Then grind the Amaretti very fine, in a food processor or blender. Then melt chocolate & butter in the top of a double boiler, stir occasionally (I used a pyrex bowl in the microwave). Then add the melted mixture to the Amaretti crumbs & mix thoroughly. (Do not wash the double boiler; you'll be using it again in a min.) Turn the mixture into the prepared pan. With your fingers, distribute it evenly on the bottom and press down into a very firm/compact layer. Refrigerate while you prepare the filling.
Filling: Adjust the rack 1/3 up from the bottom of the oven and preheat to 350 degrees. F.
Partially melt the chocolate in the top of a double boiler (microwave for me), then uncover and stir it, until completely melted. Remove the top of the double boiler & set aside to cool. Break the Amaretti coarsely into bowl and set aside. Cut almond paste into small pieces, and beat on low speed with an electric mixer, gradually adding the Amaretto liqueur. Beat until it is thoroughly mixed, and set aside.
Beat the cream cheese with an electric mixer until it is very smooth. Then add the sugar and once again beat until smooth.
Add the almond paste_Amaretto mixture & beat until thoroughly mixed. Add the melted chocolate and beat well again.
Add the eggs one at a time, beating at low speed until they are incorporated after each addition. Add the heavy cream and beat until smooth.
Then add the coarsely broken Amaretti & stir gently only to mix. Turn it into the prepared pan, now pouring the mixture over the bottom crust. Then proceed to rotate pan gently to level the batter. [Do not worry if the mixture comes close to the top; it will not go over.] Bake for 45 min. It will seem soft and not done, but don't bake any more; it will become firm when chilled. The top of the cake is supposed to look bumpy because of the large chunks of Amaretti. Cool completely at room temp., then carefully remove the sides of the pan and refrigerate the cake [still on the bottom of the pan] for 4 to 6 hours, or overnight.
I made this at John's with an old school hand mixer that was not happy when I tried to use it on the almond paste haha... So be prepared for some elbow greece if you don't have a stand mixer, it would take much less time with a kitchenaid.
I seriously already want to make this again, I need an excuse to make it again??? Hmmm it's Thursday... maybe I should make cheesecake!
Black Eye Pea... CAKE
Yeah you read that right... cake... made with beans??? And it tastes good? No joke, it's true, and vegan and gluten free too! As Bittersweet will tell you, this isn't a very pretty cake, but it is moist, rich, and tastes like it must be full of butter and sugar.
It's not winning any beauty contests... but it sure is tasty!
Lucky Chocolate Cake
Adapted from Epicurious by Bittersweet (italics are stephchows changes)
2 Cups Cooked Black-Eyed Peas
1 12-Ounce Package Extra-Firm Silken Tofu
3/4 Cup Granulated Sugar (I used 1/4 cup + 2 Tbs splenda blend)
1 1/2 Cups Semi-Sweet Chocolate Chips
1/4 Cup Natural Cocoa Powder
1 Teaspoon Instant Coffee Powder (I used instant espresso powder)
3/4 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
Pinch Salt
It's not winning any beauty contests... but it sure is tasty!Lucky Chocolate Cake
Adapted from Epicurious by Bittersweet (italics are stephchows changes)
2 Cups Cooked Black-Eyed Peas
1 12-Ounce Package Extra-Firm Silken Tofu
3/4 Cup Granulated Sugar (I used 1/4 cup + 2 Tbs splenda blend)
1 1/2 Cups Semi-Sweet Chocolate Chips
1/4 Cup Natural Cocoa Powder
1 Teaspoon Instant Coffee Powder (I used instant espresso powder)
3/4 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
Pinch Salt
Preheat your oven to 350 degrees, and lightly grease a 9×5 loaf pan. (I used a bunch of small little loaf pans and decreased the cooking time to 45 minutes)
Toss both the black-eyed peas and the tofu into your food processor or blender, and let it run until the mixture is completely smooth. Give it a good long time to work, since it would be rather unpleasant to find any whole beans in your cake. Add in the sugar and coffee powder, and pulse to combine.
Separately, melt the chocolate and stir well until smooth before adding into the food processor, and then let it run for a minute until fully incorporated. Scrape down the sides to make sure you aren’t missing anything, and give it another minute to process. Finally, add the cocoa, coffee powder, baking powder, soda, and salt, and pulse to combine.
Spread the mixture into your prepared pan, leveling off the top with your spatula as best you can. Bake for 60 - 70 minutes, until a toothpick inserted into the center comes out mostly clean. I know that’s a bit vague, but it will still be ever so slightly wet since it’s such a moist cake- Just make sure it doesn’t look like it’s covered in raw batter. Let it cool completely in the pan before serving.
Luscious Four-Layer Pumpkin Cake
So for those purist out there... stop reading... cause this uses a cake mix. *gasp*! You know what, I'm all about doing it from scratch, but sometimes, like when it's thanksgiving and you are already making 4 other desserts, a little shortcut is a nice thing. This comes straight from Kraft... who I really don't like as a company... but they did have a tasty recipe so... oh well. Oh I did change a few things to lighten it up a bit (not as much as usual since Mom was watching over my shoulder saying "oh just follow the recipe and put the oil in!" haha), you'll see my slight changes below.
This cake looked amazing, so pretty! And it wasn't bad at all to make. I made the cakes the day before Thanksgiving, then whipped up the topping the day of and assembled it. The cake was a hit with everyone and I would totally make it again. However I may try my own homemade cake recipe next time.
Enjoy!
Luscious Four-Layer Pumpkin Cake
1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup skim milk
1/3 cup oil (I used 1/4 since Mom looked away)
4 eggs
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) 1/3 less fat Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP fat free Whipped Topping, thawed
1/4 cup Chopped Pecans
HEAT oven to 350°F. Grease and flour 2 (9-inch) round baking pans. Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into prepared pans.
BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP.
CUT each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer - I totally frosted the top... yum.) Sprinkle with nuts. Refrigerate leftovers.
MMMMM now I want some cake...
Chocolate cake... mmmmm chocolate cake
Have you noticed that stores are going out of business like crazy? I was over in Old Navy looking for christmas gifts for my little cousins walked out and noticed Pfaltzgraff was closing next door. I've been in need of a good 9" square pan so in I went. Everything in the store was 50-80% off, that's my kind of sale :) Anyway I left with an adorable stoneware baking dish, totally retro in style (it's orange!) and I LOVE it!
Now that I had the new pan I needed to bake something! While at Blueberry Hill Fran managed to get the self saucing cake recipe out of Tim and it called for a square pan... however when I described this cake to John he wasn't sounding like much of a fan... needless to say I made something else instead and will be making the self saucing cake at my house :)
I decided to make a chocolate cake batter that I normally use for cupcakes. I finally found whole wheat pastry flour at the store so I used that this time! It came out delicious!!!
As for the frosting... it comes with a story. I had an exciting Friday night, John was at the gym playing basketball after work and I had gone for a run in the morning so I was alone to cause mischief! So what do I do you may ask??... walk over to the library. How exciting am I!?
I wanted to pick up "The Food You Crave" There is a new group who cooks from it every week and their recipes look amazing!! Clara over at I heart Food 4 Thought is in the group and I love love love reading about all the yummy things she's been cooking up! I haven't made anything yet but oh I'm going to don't you worry!
Back to the frosting... of course I forgot the piece of paper with the call number of the book on it... so I decide to just look through the cook book section and find it... Yeahhhhh the cook book section is much MUCH larger then I ever expected, seriously thousands of books WOW, and this is just the library by John's house not the big downtown library!!! While searching for said book I came across three others that I decided to check out as well. One that caught my eye was Baking without fat. As you know I use things like prune purees and apple sauce to cut out fat... so I was totally excited to see what this book had to offer. This book also doesn't use white sugar they use honey and maple syrup so anyone who wants to cut out refined sugar go check out this book! Ok I'm babbling now... anyway the book has a frosting recipe... frosting without fat or white sugar... seriously?? Oh yes, and it was good! Next time I'll use milk chocolate cocoa instead of dark chocolate to cut on the boldness in taste, other then that... bring it on!
Fudgy Chocolate Cake
1 cup unsweetened apple sauce
1/4 cup splenda blend for baking (or 1/2 cup white sugar)
1 tsp vanilla extract
1 egg
3/4 cup whole wheat pastry flour
1/3 cup Hershey's 100% Cocoa Special Dark
2 tsp Baking powder
1 tsp baking soda
dash salt
1 tsp cinnamon
1/2 cup chocolate chips (i used semi-sweet chips)
Preheat over to 350 F
Mix apple sauce, splenda, vanilla, beat in egg
In a separate bowl mix flour, cocoa, baking powder, baking soda, salt, cinnamon.
Add flour mixture to wet mixture a little at a time, stir in chocolate chips.
Spoon batter into 9x9" pan
Bake for about 25-28 minutes or until top is firm to touch.
Fat free Chocolate Frosting
1/4 cup fat free dry milk solids (found them above the cans of evaporated milk in the baking aisle)
1/4 cup water
1/4 cup cocoa powder
1/4 cup plus 1 Tbs honey
1 1/2 tsp vanilla
In a medium sauce pan dissolve dry milk solids into water. Turn heat to medium and add cocoa and honey, stir until thickened (about 15-20 minutes). Take off heat and stir in vanilla, let set for 10 minutes, spread onto cake or cupcakes, makes enough for one 9" cake.
Chow!
Now that I had the new pan I needed to bake something! While at Blueberry Hill Fran managed to get the self saucing cake recipe out of Tim and it called for a square pan... however when I described this cake to John he wasn't sounding like much of a fan... needless to say I made something else instead and will be making the self saucing cake at my house :)
I decided to make a chocolate cake batter that I normally use for cupcakes. I finally found whole wheat pastry flour at the store so I used that this time! It came out delicious!!!
As for the frosting... it comes with a story. I had an exciting Friday night, John was at the gym playing basketball after work and I had gone for a run in the morning so I was alone to cause mischief! So what do I do you may ask??... walk over to the library. How exciting am I!?
Back to the frosting... of course I forgot the piece of paper with the call number of the book on it... so I decide to just look through the cook book section and find it... Yeahhhhh the cook book section is much MUCH larger then I ever expected, seriously thousands of books WOW, and this is just the library by John's house not the big downtown library!!! While searching for said book I came across three others that I decided to check out as well. One that caught my eye was Baking without fat. As you know I use things like prune purees and apple sauce to cut out fat... so I was totally excited to see what this book had to offer. This book also doesn't use white sugar they use honey and maple syrup so anyone who wants to cut out refined sugar go check out this book! Ok I'm babbling now... anyway the book has a frosting recipe... frosting without fat or white sugar... seriously?? Oh yes, and it was good! Next time I'll use milk chocolate cocoa instead of dark chocolate to cut on the boldness in taste, other then that... bring it on!
Fudgy Chocolate Cake
1 cup unsweetened apple sauce
1/4 cup splenda blend for baking (or 1/2 cup white sugar)
1 tsp vanilla extract
1 egg
3/4 cup whole wheat pastry flour
1/3 cup Hershey's 100% Cocoa Special Dark
2 tsp Baking powder
1 tsp baking soda
dash salt
1 tsp cinnamon
1/2 cup chocolate chips (i used semi-sweet chips)
Preheat over to 350 F
Mix apple sauce, splenda, vanilla, beat in egg
In a separate bowl mix flour, cocoa, baking powder, baking soda, salt, cinnamon.
Add flour mixture to wet mixture a little at a time, stir in chocolate chips.
Spoon batter into 9x9" pan
Bake for about 25-28 minutes or until top is firm to touch.
Fat free Chocolate Frosting
1/4 cup fat free dry milk solids (found them above the cans of evaporated milk in the baking aisle)
1/4 cup water
1/4 cup cocoa powder
1/4 cup plus 1 Tbs honey
1 1/2 tsp vanilla
In a medium sauce pan dissolve dry milk solids into water. Turn heat to medium and add cocoa and honey, stir until thickened (about 15-20 minutes). Take off heat and stir in vanilla, let set for 10 minutes, spread onto cake or cupcakes, makes enough for one 9" cake.
Chow!
Fresh Corn Cake with Raspberries
I decided to start with dessert first! Tod Wheeler (pictured to the left with Paul and Kim's daughter Nina!!) made Fresh Corn Cake with Raspberries from cooking light magazine. He made one with raspberries and one with blueberries, both were DELICIOUS!! I will totally be making this myself (although I may delete some of the butter and replace it with more corn puree or a little apple sauce and use splenda blend, and of course whole wheat flour!). Very moist and decadent tasting. Here is the recipe!Fresh Corn Cake with Raspberries
10 servings (serving size: 1 wedge)
Puréed fresh corn adds unique sweetness to this dessert. Tossing the raspberries with a small amount of flour prevents them from sinking to the bottom of the cake.
Yield
Ingredients
* Cooking spray
* 1 cup fresh corn kernels (about 2 ears)
* 6 tablespoons unsalted butter, melted and cooled
* 1/3 cup water
* 2 teaspoons fresh lemon juice
* 2 teaspoons vanilla extract
* 2 large eggs
* 2 cups all-purpose flour
* 1 1/4 cups granulated sugar
* 2 teaspoons baking powder
* 1 teaspoon salt
* 1/2 teaspoon baking soda
* 2 cups fresh raspberries
* 2 tablespoons all-purpose flour
* 1 tablespoon powdered sugar (optional)
Preparation
Preheat oven to 325°.
Coat a 9-inch round cake pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray.
Combine corn and next 5 ingredients (corn through eggs) in a blender or food processor; process until smooth.
Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, granulated sugar, baking powder, salt, and baking soda in a large bowl; stir well with a whisk. Add corn mixture to flour mixture, stirring just until combined.
Toss raspberries with 2 tablespoons flour; fold into batter. Pour batter into prepared pan. Bake at 325° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan and carefully peel off wax paper. Cool completely on wire rack. Sprinkle with powdered sugar, if desired.
Nutritional Information
Calories: 291 (26% from fat)
Fat: 8.3g (sat 4.7g,mono 2.5g,poly 0.6g)
Protein: 4.6g
Carbohydrate: 52.1g
Fiber: 2.8g
Cholesterol: 61mg
Iron: 1.7mg
Sodium: 481mg
Calcium: 67mg
Come back tomorrow for Sweet corn ice cream... mmmmmmm
Easy Fudge Layer Cake
ilyc
As I mentioned earlier this week I spent part of the weekend in the air conditioning at John's parents house, baking a cake with his mom. She had mentioned the previous week that it had been ages since she baked a cake from scratch... Well I couldn't let that go on any longer! So I showed up silicon cake pans and ingredients in hand to make the cakes. We did a combo of healthy/ not totally super healthy ingredients, still no butter but we did use real sugar and 1% milk(i left the skim at John's house woops!) oh the horror! hahaah I'm just kidding it's not THAT bad!
On a side note she said I sounded like a cooking show as we were making it. "Ok now we are going to drizzle the chocolate over the top... sprinkle some hazelnuts... now doesn't that look great!"
Easy Fudge Layer Cake
(recipe adapted from eating well magazine)
Ingredients
1 3/4 cups whole wheat flour
1/2 cup Hershey's 100% special dark cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
2/3 cup granulated sugar
2/3 cup packed dark brown sugar
1/2 cup cinnamon apple sauce
1 1/4 cups 1% milk (i'll probably try doing it with skim next time)
2 teaspoons vanilla extract
3 large eggs
for topping
3/4 cup chocolate chips
1/4 cup 1% or skim milk
1/4 cup powdered sugar
1/2 cup chopped hazelnuts
1/2 cup toffee crumbles
a little more powdered sugar for dusting the top
Preparation
Preheat oven to 350°.
Combine flour cocoa, baking powder, baking soda salt, and sugars. Form a well in the center and add apple sauce, milk and vanilla beat at low speed of a mixer 30 seconds or until ingredients are moist. Add eggs one at a time beating until well-blended.
Pour batter into pans. Sharply tap pans once on the counter to remove air bubbles. Bake at 350° for 30 minutes or until cake springs back when touched lightly in center.
Cool in pans 5 minutes on a wire rack.
While cakes are cooling, place chocolate chips in a microwave sage bowl and micowave for 1 minute, remove and stir until chocolate is all melting, add milk and continue stirring. Place back in the microwave for 30 seconds remove and stir until milk and chocolate are totally incorporated. Slowly add powdered sugar to thicken the sauce. Set aside.
When the pans are cool enough to touch place a rack over the top of the pan and flip the cake over, it should fall out of the silicon without any issue. (Seriously silicon pans rock my world, love it!)
Place 1 cake layer on a plate, and drizzle with half of the chocolate mixture. Sprinkle 1/4 cup hazelnuts and 1/4 cup toffee. Top with remaining cake layer; drizzle remaining chocolate mixture on top of cake and sprinkle with remaining hazelnuts and toffee. Dust with powdered sugar.
Chow!
As I mentioned earlier this week I spent part of the weekend in the air conditioning at John's parents house, baking a cake with his mom. She had mentioned the previous week that it had been ages since she baked a cake from scratch... Well I couldn't let that go on any longer! So I showed up silicon cake pans and ingredients in hand to make the cakes. We did a combo of healthy/ not totally super healthy ingredients, still no butter but we did use real sugar and 1% milk(i left the skim at John's house woops!) oh the horror! hahaah I'm just kidding it's not THAT bad!
On a side note she said I sounded like a cooking show as we were making it. "Ok now we are going to drizzle the chocolate over the top... sprinkle some hazelnuts... now doesn't that look great!"
Easy Fudge Layer Cake
(recipe adapted from eating well magazine)
Ingredients
1 3/4 cups whole wheat flour
1/2 cup Hershey's 100% special dark cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
2/3 cup granulated sugar
2/3 cup packed dark brown sugar
1/2 cup cinnamon apple sauce
1 1/4 cups 1% milk (i'll probably try doing it with skim next time)
2 teaspoons vanilla extract
3 large eggs
for topping
3/4 cup chocolate chips
1/4 cup 1% or skim milk
1/4 cup powdered sugar
1/2 cup chopped hazelnuts
1/2 cup toffee crumbles
a little more powdered sugar for dusting the top
Preparation
Preheat oven to 350°.
Combine flour cocoa, baking powder, baking soda salt, and sugars. Form a well in the center and add apple sauce, milk and vanilla beat at low speed of a mixer 30 seconds or until ingredients are moist. Add eggs one at a time beating until well-blended.
Pour batter into pans. Sharply tap pans once on the counter to remove air bubbles. Bake at 350° for 30 minutes or until cake springs back when touched lightly in center.
Cool in pans 5 minutes on a wire rack.
While cakes are cooling, place chocolate chips in a microwave sage bowl and micowave for 1 minute, remove and stir until chocolate is all melting, add milk and continue stirring. Place back in the microwave for 30 seconds remove and stir until milk and chocolate are totally incorporated. Slowly add powdered sugar to thicken the sauce. Set aside.
When the pans are cool enough to touch place a rack over the top of the pan and flip the cake over, it should fall out of the silicon without any issue. (Seriously silicon pans rock my world, love it!)
Place 1 cake layer on a plate, and drizzle with half of the chocolate mixture. Sprinkle 1/4 cup hazelnuts and 1/4 cup toffee. Top with remaining cake layer; drizzle remaining chocolate mixture on top of cake and sprinkle with remaining hazelnuts and toffee. Dust with powdered sugar.
Chow!
2 minute chocolate mini cake with ice cream
yeah serious ice cream melting action going on in that bowl!I don't know about you but it was hot humid and in the 90's here this past weekend... NOT normal Rochester June weather. BLEH! My third floor apartment is very much like a brick oven, and cooking dinner has translated to things like salads, cold sandwiches and cereal... nothing involving the stove or oven... it's just too hot! I must say though I still crave things like cake in this weather... but turning the oven on is NOT an option. So in dire times... *foodies please cover your eyes and ears... stop reading now!* ... cake mix must be used... *gasp* I know I know. But this is an occasion where I think it's ok to use cake mix. I love cooking from scratch cakes. (I made a lovely chocolate layer cake with John's mom this past weekend (she has central air wooohooo!) and I will post about that later this week) But for when I'm stuck in my oven of an apartment I go to a trusty box of Pillsburry dark chocolate cake mix. Those little mini bowls are all the rage now but they cost $$ for what you get. Don't be fooled by the marketing just buy a normal size box of your favorite cake mix and do as follows:
Mini Microwave Cakes (makes 1)
4 Tbs cake mix (your choice)
3 to 4 Tbs water
In a small microwave safe bowl mix cake mix with water. Stir until totally blended, microwave for about 45 seconds to 1 minute.
Remove from microwave, top with ice cream (I've been using low fat cappuccino chip... delicious) and enjoy!
Chow!!
That's right a nice moist "hot out of the oven" cake in less then 2 minutes. Also none of the added oil or egg is needed since it's such a small portion, the water does it all! Hope you enjoy it when it's too hot to bake a cake from scratch!
Update: if you use a bowl that is somewhat thick you'll need to increase the time. a thinner bowl works best. Also microwaves vary in power so watch your cake carefully the first time you make it, it may need a little more or less time :)
Spring petit fours variation
Sorry for the lack of postings recently I went home for Easter this weekend and had lots of fun baking and cooking up a storm! On Easter Sunday my mom and I made these to bring to our family's house for dessert. As you'll notice theses are NOT healthy! I was going to health them up but mom said no no no. :) I was bargaining and tried to use splenda but she reminded me Ann is allergic to it... Well scratch that one! So here are some very very tasty bad for you little cakes. Oh and check out how fun and old this food coloring is! We couldn't find a date on it but I suspect it's from before I was born :) Go mom go! :)
We used a 12 cup shaped cupcake pan, you'll see there are stars and other shapes, along with a 6 cup normal cupcake pan. The recipe is adapted from Cake on the Brain.
Spring petit fours variation
For the Cakes:
1 1/3 cups (170g) cake flour
3/4 t baking powder
1/4 t salt
6 T unsalted butter
3/4 cup (185 g) granulated sugar
2 eggs, lightly beaten
1 1/2 t vanilla extract
1/3 cup (80 ml) milk
1/2 cup (155 g) seedless raspberry jam
For the Glaze:
2 cups confectioners' sugar, sifted
2 T meringue powder
1/4 cup milk
1/2 T vanilla extract
Food colouring as desired (pastel pink, green or yellow)
- Have all the ingredients at room temperature
- Position a rack in the lower third of an oven and preheat to 350degrees F. Using a stiff brush, grease and flour the 20-well petits fours pan; tap out the excess flour.
- To make the cakes, over a sheet of waxed paper, sift together the flour, baking powder and salt. Set aside.
- In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, about 30 seconds. Add the granulated sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating well after each addition. Beat in the vanilla just until incorporated, about 1 minute.
- Reduce the speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.
- Spoon batter into each well of the prepared pan. Gently tap the pan on a flat surface to eliminate any air bubbles. Bake just until the cakes are no longer sticky on top and slightly browned, about 15 minutes. Transfer the pan to a wire rack and let the cakes cool upright in the pan for 1 to 2 minutes.
- Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Let the cakes cool completely, about 30 minutes.
- Using a serrated knife cut the cakes in half horizontally. Place about 1-to- 2 t jam on the bottom half of each cake, then replace the tops. (our cakes were a bit dome like so I cut the bottoms off to get a flat surface and then pieces all the domes together to make smaller cakes)
- To make the glaze, in a a large bowl, whisk together the confectioners' sugar, meringue powder, milk and vanilla until smooth, about 1 minute. Whisk in the food coloring.
- Using a rubber spatula, transfer the glaze to a bowl with a pouring spout. Slowly drizzle the glaze over each cake, allowing it to completely cover the top and sides before glazing the next cake. Gently tap the wire rack on a flat surface to remove excess glaze. Let the glaze dry completely, about 1 hour, before serving.
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