Apple Cream Cheese Bundt Cake

After a month and a half of meals devoid of milk, cheese, and anything creamy, I had to celebrate my return to dairy with something sensational. So I baked this cake. With chunks of apples and pecans, spicy cinnamon, allspice, and nutmeg, and a rich swirl of cream cheese hiding in the center. And a generous drizzle of praline frosting on top. It was wonderful. (And it feeds a crowd.)

Oh butter, how I missed you.

Clara still has reflux. Eliminating dairy from my diet didn't yield significant improvement in her symptoms. I wanted it to work, but at the same time I'm glad it didn't. (It wasn't particularly easy or convenient and once it was clear that she was still suffering, it became incredibly hard for me to adhere.) Medication has helped though. And so has, it seems, giving up chocolate. Supposedly caffeine, even in the smallest dose, can aggravate reflux. So bring on the cream and forget the cocoa- for now.

Apple Cream Cheese Bundt Cake

INGREDIENTS
Cream Cheese Filling:
8 oz. cream cheese
1/4 cup butter, softened
1/2 cup sugar
1 large egg
2 Tbsp. all-purpose flour
1 tsp. vanilla extract

Apple Cake Batter:
1 cup pecans, finely chopped
3 cups all-purpose flour
1 cup sugar
1 cup light brown sugar
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1 tsp. ground nutmeg
1/2 tsp. ground allspice
3 large eggs, lightly beaten
3/4 cup canola oil
3/4 cup unsweetened applesauce
1 tsp. pure vanilla extract
3 cups apples, peeled and finely chopped (I used Fuji)

Praline Frosting:
1/2 cup light brown sugar
1/4 cup butter
3 Tbsp. milk
1 tsp. pure vanilla extract
1 cup powdered sugar

DIRECTIONS
1. To prepare the filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.

2. To prepare the batter: Preheat oven to 350º. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.

3. Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.

4. Bake at 350º for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).

5. Prepare Frosting: Bring brown sugar, butter, and milk to a boil in a saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake.

Serves 12.

(Adapted from Southern Living)

Lemon Curd Trifle with Fresh Strawberries

In the midst of baby's impending arrival and the drama of trying-to-find-an-apartment-in-Chicago-from-far-away, I'm having a hard time focusing on writing about this recipe. But I wanted to share it with you anyway. Just a few words should suffice. I'll let the picture do the speaking. But I will issue a warning: This wasn't quick or easy to make. It took what seemed like forever whipping custard over a double broiler. Then baking a pound cake. And whipping two separate batches of cream. And after hours of separate stages of chilling, finally assembling everything. I'm not trying to dissuade you from making this trifle. Quite the opposite- it was incredible. And worth every second spent! But just be prepared to dedicate the better part of a morning to its achievement. By the end I had created a masterpiece. A dessert that somehow managed to be sweet and tart and dense yet light and absolutely stunning all in one bite.

Lemon Curd Trifle with Fresh Strawberries

INGREDIENTS
Lemon Curd:
6 large egg yolks
1 cup sugar
4 lemons, zested and juiced (to equal ~1/2 cup lemon juice)
1/2 cup (1 stick) unsalted butter, cut into chunks
2 cups whipping cream
1 tsp. pure vanilla extract
2 Tbsp. powdered sugar

Sour Cream Lemon Pound Cake:
3 cups cake flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups sugar
6 eggs, room temperature
2 lemons, zested and juiced (~1/4 cup lemon juice)
1 cup sour cream

Strawberry Filling:
3 pints fresh strawberries, sliced
1-2 Tbsp. sugar (depending on how sweet your berries are)
1/2 lemon, freshly squeezed

Topping:
1/2 cup heavy whipping cream
1/2 tsp. pure vanilla extract
1 Tbsp. powdered sugar
extra fresh strawberries, for topping

DIRECTIONS
1. To prepare the custard, bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon zest and lemon juice in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep whisking (often vigorously) until the custard has doubled in volume and is very thick and yellow. (It took me about 25 minutes to reach this state.) Do not let boil. Remove the bowl from the heat and whisk in the butter, a couple chunks at a time, until melted. Refrigerate until cold and firm (at least several hours or overnight).

2. To prepare the pound cake, preheat the oven to 325 F. Grease and flour a 16-cup tube or bundt pan. Sift flour, baking soda, and salt into a medium bowl. Using an electric mixer, beat butter in a large bowl at medium speed until fluffy. Gradually add sugar and beat 5 minutes. Add the eggs, 1 at a time, beating until just combined after each addition. Beat in the lemon juice and zest. Using a rubber spatula, mix in the dry ingredients. Mix in the sour cream. Transfer to the prepared pan. Bake in preheated oven for about 1 hour, until the top is golden brown and a toothpick inserted into the center comes out clean. Let cake cool in pan 15 minutes until turning out onto a wire rack to cool completely.

3. To finish the lemon curd, with an electric mixer whip 2 cups cold heavy cream to soft peaks. Add the vanilla extract and powdered sugar and continue whipping to stiff peaks. Fold into the lemon curd to lighten it into a mousse.

4. To prepare the strawberry filling, toss strawberries in 1-2 Tbsp. sugar and lemon juice and set aside.

5. To assemble the trifle, line the bottom of a trifle dish with slices of the lemon pound cake. Spoon a layer of lemon curd over the cake, and then a layer of strawberries. Repeat layers until the ingredients are used up. Refrigerate until cold.

6. Just before serving, whip 1/2 cup heavy cream until soft peaks form. Add the vanilla extract and powdered sugar and continue whipping to stiff peaks. Spread over the top of the trifle and top with extra fresh strawberries.

Makes 1 large trifle with a little pound cake left over for snacking.

(Trifle adapted from Food Network, Pound Cake adapted from Epicurious)

Red Velvet Whoopie Pies with Cream Cheese Frosting

I'm back! With a recipe, finally! And hopefully there will be more to come over the next few months before baby girl arrives. I was in the mood to make something sweet to celebrate the New Year and found this recipe of Paula Deen's. Red velvet has always intrigued me, so I decided to attempt an easy version of the classic cake in the form of a cookie (or actually whoopie pie). While the shape might be unusual, this recipe includes all of the traditional elements of red velvet- cocoa powder, buttermilk, and mounds of cream cheese frosting. My only complaint is that this recipe makes a bit too much frosting, if there is such a thing. I'm sure you'll find a use for the excess though. Or just start by halving that part of the recipe and see how it goes. I thought these were delicious- the cake is soft and chewy, the filling is rich and creamy, and the toasted pecans added the perfect bit of crunch.

Red Velvet Whoopie Pies with Cream Cheese Frosting

INGREDIENTS
Red Velvet Whoopie Pies:
1 1/3 cups all-purpose flour
2 Tbsp. cocoa powder
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/4 cup butter, room temperature
1 cup sugar
2 eggs
2 Tbsp. buttermilk
2 Tbsp. apple cider vinegar
1 tsp. vanilla extract
1 Tbsp. red food coloring

Cream Cheese Frosting:
16 oz. cream cheese, room temperature
1 cup (2 sticks) butter, room temperature
1 tsp. vanilla extract
4 cups powdered sugar
3/4 cup toasted pecans, finely chopped (optional)

DIRECTIONS
1. Preheat oven to 375 F. Line a large baking sheet with parchment paper.

2. In a small bowl, mix together the flour, cocoa powder, baking powder, baking soda, and salt. In a large bowl, cream the butter and sugar until light and fluffy, about 3 minutes. Add the eggs 1 at a time. Then beat in the buttermilk, vinegar, vanilla, and red food coloring. Once combined, add the dry ingredients to the wet and mix until thoroughly combined.

3. Drop batter into rounded mounds on the prepared baking sheet using a small ice cream/cookie scoop or a tablespoon. Bake in preheated oven for about 10 minutes, until set. (The cookies should be cake-like and light.) Remove cookies from the pan to a wire rack to cool completely.

4. To make the cream cheese frosting, in a large mixing bowl, beat the cream cheese, butter, and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until light and fluffy. Spread the frosting between two cooled cookies and roll the edges in pecans, if desired.

Makes 16-20 sandwich cookies.

(Recipe from Food Network)

Homemade Funfetti Cupcakes with Vanilla Buttercream Frosting

Yesterday was Dustin's 30th birthday. I love birthdays (the celebrating, the presents, the candles and cake...), but this one was a little scary. Thirty seems so grown up, so serious. Are we ready for this?  (Thankfully, I'm the baby in the relationship. No matter how old he is, I'll feel young in comparison! Sorry, hun. That's just how it is.)

Wanting to please Dustin (who loves no frosting more than buttercream), and to feel a little bit like a kid again, I baked Funfetti Cupcakes. Not from a box. From this fast and simple recipe. These sprinkle-studded cupcakes were soft and fluffy and topped with the vanilla buttercream of his dreams. Most importantly, they tasted like childhood.

Homemade Funfetti Cupcakes with Vanilla Buttercream Frosting

INGREDIENTS
Funfetti Cupcakes:
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 eggs
1 Tbsp. pure vanilla extract
1 1/2 cups all-purpose flour
1 tsp. baking powder
pinch salt
1/3 cup milk
1/4 cup rainbow sprinkles + more for decorating

Vanilla Buttercream Frosting:
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups powdered sugar
1 Tbsp. pure vanilla extract
1 Tbsp. milk, if needed

DIRECTIONS
1. Preheat oven to 350 F. Place paper liners in a 12-hole cupcake pan.

2. Cream butter and sugar with an electric mixer until light and fluffy. Add the eggs and vanilla and beat until well combined. In a separate bowl, whisk to combine the flour, baking powder, and salt. With the mixer on low, add half of the dry ingredients, then the milk, then the remaining dry ingredients, mixing until just combined. Fold in the sprinkles.

3. Pour the batter into the cupcake pan, filling each hole about 2/3 full. Bake in preheated oven for 18-20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Cool completely on a wire rack before frosting.

4. To make the frosting, beat the butter with an electric mixer until smooth and creamy. With the mixer on low, add the powdered sugar gradually. Increase the speed and add the vanilla. Whip for 2-3 minutes, adding milk if the frosting is too thick or powdered sugar if it is too thin. Spread over cooled cupcakes and top with sprinkles.

Makes 12 cupcakes.

(Adapted from How Sweet Eats)

Blueberry Cream Cheese Danish Cake

Happy Independence Day! We've already exhausted ourselves with the festivities this weekend. Friday night we snuck away to explore some more of D.C. and discovered the arboretum (a massive park/gardens hidden right in the middle of the city) and some fantastic pizza and gelato on Capitol Hill. Saturday I learned to shoot a shotgun. Very patriotic, right? And I actually hit something! We also went to dinner and shopping and to the movies. Yesterday we had our family BBQ and played way too many rounds of Bang! (which incidentally also involves a lot of shooting). And now that the 4th is here, we're tired and headed for home. Perhaps tonight we'll catch a few fireworks along the river.

Over the next week I'll be sharing the new recipes I made over the holiday. Starting with dessert, today. Originally I was going to make a cheesecake with blueberry sauce (and someday will), but at the last minute I was feeling lazy and settled on this danish cake, filled with cream cheese and blueberries, instead. The buttermilk cake base was light and moist. The lemony filling was rich and creamy. The blueberries were beautiful. And the toasted almonds added a bit of crunch to each bite. That's how we celebrate.

Blueberry Cream Cheese Danish Cake

INGREDIENTS
Cake:
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
pinch nutmeg
1/2 cup butter, room temperature
1 cup light brown sugar
2 eggs
2/3 cup buttermilk
2 tsp. freshly squeezed lemon juice
1/2 tsp. pure vanilla extract

Cream Cheese Filling:
8 oz. cream cheese, room temperature
1/2 cup sugar
1 tsp. all-purpose flour
1 egg
2 tsp. lemon zest
2 cups fresh blueberries
1/2 cup sliced almonds

DIRECTIONS
1. Preheat oven to 350 F. Oil a 9-inch round springform pan and lightly dust with flour.

2. Sift together the flour, baking powder, salt, and nutmeg and set aside.

3. In a large mixing bowl, beat the butter until creamy. Gradually add the brown sugar and beat for about a minute, until light and well-blended. Add the eggs, one at a time, beating well after each addition. Alternate adding half the flour mixture and then half the buttermilk, mixing briefly after each addition, and repeat. Stir in the lemon juice and vanilla extract. Pour the batter into the prepared pan.

4. To make the filling, beat the cream cheese, sugar, flour, egg, and lemon zest until very smooth and creamy. Spread the filling over the center of the cake batter, leaving a 1-inch margin of cake batter exposed around the edges. Sprinkle the blueberries over the cream cheese filling and the almonds around the perimeter of the cake.

5. Bake for 40-50 minutes (mine took 42 minutes), until the cake begins to pull away from the edges of the pan and the filling is slightly set in the center. Place on a wire rack and cool to room temperature before serving.

Makes a 9-inch round cake.

(Adapted from Modern Comfort Food)

Berry Trifle with Cream Cheese Pound Cake

Ever since last year I've been wanting to make this trifle. Near the end of summer my friend Jenna made it for her out-of-town family and had me bake the pound cake in my oven while they were sightseeing. It smelled, it looked wonderful. I could only imagine what it tasted like layered with vanilla bean custard, sweetened whipped cream, and fresh summer berries. I had dessert envy. But I had to wait for the right season and occasion to try it out myself. (This dessert is too much work, too tempting, and much too impressive not to share.) On Father's Day my opportunity arrived.

All I can say is that this trifle was as amazing as I'd envisioned it to be. My entire family swooned over it. The pound cake is super moist and slightly tangy from the cream cheese. The custard is smooth and luxurious. The whipped cream is light and airy. And the berries (which I picked up at the charming farmer's market in Old Town Manassas) were bursting with flavor. It was a masterpiece.

I contemplated posting the trifle and pound cake recipes separately, but since I forgot to capture a photo of the cake alone, they appear here together. That doesn't mean you have to make them both. The pound cake is absolutely great served alone- with a dollop of whipped cream or drizzle of fruit sauce. (I had extra anyway which we gobbled up plain.) This will be my go-to pound cake recipe from now on.

Berry Trifle

INGREDIENTS
Pastry Cream:
2 cups whole milk
1 cup heavy cream
pinch of kosher salt
1 vanilla bean, halved lengthwise and seeds scraped out (or 1 tsp. pure vanilla extract)
1/2 cup cornstarch
1 cup sugar
4 large eggs
1/2 cup (1 stick) unsalted butter, room temperature and diced

Trifle:
3 pints strawberries, hulled and sliced
1/2 cup sugar
pinch of salt
pound cake (recipe below), cut into slices
mixed berries (blueberries, raspberries, blackberries)

Whipped Cream:
1 cup heavy cream
1 Tbsp. sugar
1/2 tsp. pure vanilla extract

DIRECTIONS
1. To make the pastry cream, in a medium saucepan combine milk, cream, salt, and vanilla bean seeds (or extract). Bring to just under a boil. In a second bowl, whisk together cornstarch and sugar, then whisk in eggs. Add a ladle of hot liquid to egg mixture, whisking constantly. Repeat twice, then whisk egg mixture into remaining milk mixture in pot. Cook over medium heat, whisking constantly until bubbling and thick, about 2 minutes. Whisk in butter. Place plastic wrap directly onto surface of cream and refrigerate until chilled, at least 2 hours and up to overnight. Whisk to loosen before using.

2. Mash a third to a half of the strawberries with 1/2 cup sugar and a pinch of salt to macerate berries.

3. Layer pound cake in bottom of a 14-cup trifle dish or bowl. Spread a layer of macerated berries over top, then pastry cream and additional strawberry halves with whole berries. Repeat layering up to twice more. Can eat immediately, but the trifle tastes best if refrigerated several hours or overnight.

4. Whip heavy cream to medium peaks with 1 Tbsp. sugar and 1/2 tsp. vanilla extract and spoon over top. Garnish with fresh berries.

Cream Cheese Pound Cake

INGREDIENTS
1 1/2 cups (3 sticks) unsalted butter, room temperature
8 oz. cream cheese, room temperature (Philadelphia brand recommended)
3 cups sugar
6 large eggs
1 1/2 tsp. pure vanilla extract
1/2 tsp. almond extract
3 cups all-purpose flour
1 tsp. salt

DIRECTIONS
1. Preheat the oven to 325 F. Butter and flour a 12-cup bunt pan.

2. Place the butter and cream cheese in a large bowl and beat with a mixer on medium speed until smooth. Add the sugar, increase the speed to high, and beat until light and airy, at least five minutes. Add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed. Add the vanilla extract, almond extract, then the flour and salt all at once. Beat just until incorporated.

3. Pour the batter into the prepared pan and shake lightly to even out the top. Bake until the cake is golden brown and a toothpick inserted in the cake comes out clean, 65-75 minutes.

4. Place the pan on a cake rack and cool for 20 minutes, then remove the cake from the pan and let it cool completely. Serve at room temperature.

Fills a 12-cup bunt pan.

(Pound Cake adapted from Smitten Kitchen and Berry Trifle adapted from Martha Stewart, both via Lahatchita Eats)

Browned Butter Almond Torte with Cherry Sauce

Sadly I haven't got a picture of the stunning cherry sauce that accompanies this cake. The sauce was the entire reason I made this recipe in the first place. I was searching for a sweet way to use some beautiful Bing cherries I bought. And I thought I'd try a torte. I'd never made one before. Merriam-Webster's online dictionary defines a torte as a "cake made with many eggs and often grated nuts...". Sounds right. This cake contains ground almonds (and a little flour) and is leavened by egg whites. What makes it even more interesting is the addition of nutty browned butter. It was light and aromatic and moist. Quite incredible. And then the chunky cherry sauce made it extra special. I even went a step further and served it warm with a scoop of honey vanilla ice cream (recipe forthcoming).

A note (or two): The original recipe calls for sour cherries, which I couldn't find. I used sweet cherries and reduced the sugar in the sauce. Simple fix. Second, take care to not overcook the cake. I found that mine was perfectly done after 25 minutes (although my oven is somewhat hyperactive). Super moist always beats out dry. And one last thing- while this dessert can be served at room temperature, I found that it was most irresistible still warm.

Browned Butter Almond Torte with Cherry Sauce

INGREDIENTS
Browned Butter Almond Torte:
1/2 cup (1 stick) unsalted butter
1 tsp. pure vanilla extract
4 oz. blanched almonds (I used sliced almonds) or almond flour
1/2 cup all-purpose flour
1 cup sugar, divided
3/4 tsp. salt
6 large egg whites
1/3 cup sliced almonds
powdered sugar, for dusting (optional)

Cherry Sauce:
3 cups Bing cherries, halved and pitted
1/4 cup water
1/4 cup sugar
1 tsp. cornstarch + 1 Tbsp. water

DIRECTIONS
1. In a small saucepan melt butter over moderately low heat and continue to heat until golden brown with nutlike fragrance. (Bottom of pan will be covered with brown specks.) Cool butter to warm and stir in vanilla.

2. Preheat oven to 375 F. Butter and flour a 9-inch round cake pan, knocking out excess flour.

3. In a food processor finely grind almonds with flour, 2/3 cup sugar, and 1/2 tsp. salt.

4. In a large bowl with an electric mixer beat whites with remaining 1/4 tsp. salt until they hold soft peaks. Add remaining 1/3 cup sugar gradually, beating until meringue just holds stiff peaks. Fold in nut mixture gently but thoroughly. Fold in butter gently but thoroughly (batter will deflate) and spread in pan.

5. Sprinkle top of batter evenly with sliced almonds and bake torte in middle of oven 25-30 minutes, or until it begins to pull away from side of pan and a tester comes out clean. Cool torte in pan on a rack 15 minutes and invert onto rack. Flip torte right side up and cool completely. Dust with powdered sugar before serving (optional).

6. To make the cherry sauce, bring cherries, sugar, and water to a boil in a heavy saucepan over medium heat. Stir cornstarch mixture and add to sauce, stirring. Simmer sauce about 5 minutes. For a thicker chunky sauce, partly blend in food processor or with immersion blender. Cool slightly before serving over torte. (Sauce may be made 2 days ahead and chilled, covered. Bring sauce to room temperature before serving.)

Makes a 9-inch round torte.

(Adapted from Gourmet)

Blueberry Lemon Cupcakes with Lemon Cream Cheese Frosting

I've been waiting all winter for blueberries. Anticipating the season when I could bake my way through a stack of blueberry recipes. Summer's not officially here yet, but I couldn't hold out past Memorial Day. I had to have a blueberry lemon cupcake. It couldn't wait. And I'm glad I didn't. Because these were wonderful. As bright and bursting with flavor as possible. Soft, moist, sweet- all of these things. I also loved the lemon cream cheese frosting. Each was great on its own but beyond delicious put together!

Blueberry Lemon Cupcakes with Lemon Cream Cheese Frosting

INGREDIENTS
Blueberry Lemon Cupcakes:
3/4 cup + 2 Tbsp. all-purpose flour, divided
3/4 cup cake flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup + 2 Tbsp. sugar
zest of 1 lemon
2 large eggs, room temperature
1 tsp. pure vanilla extract
2 Tbsp. freshly squeezed lemon juice
1/2 cup + 2 Tbsp. milk, room temperature
1 cup fresh blueberries + extra for garnish

Lemon Cream Cheese Frosting:
8 oz. cream cheese
5 Tbsp. unsalted butter, room temperature
3 cups powdered sugar, sifted
1/2 tsp. pure vanilla extract
1 Tbsp. freshly squeezed lemon juice
zest of 1 lemon

DIRECTIONS
1. Preheat oven to 350 F.  Line cupcake pans with paper liners.  In a medium bowl, combine 3/4 cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside.  In the bowl of an electric mixer, combine the butter, sugar and lemon zest.  Beat together on medium-high speed until light and fluffy, about 2-3 minutes.  Beat in the eggs one at a time, blending well after each addition.  Beat in the vanilla and lemon juice.  With the mixer on low speed, mix in half of the dry ingredients just until incorporated.  Blend in the milk.  Mix in the remaining dry ingredients, beating just until incorporated.

2. In a small bowl, toss the blueberries with the remaining 2 Tbsp. of all-purpose flour.  Using a spatula gently fold the berries into the cake batter.  Divide the batter evenly between the prepared liners, filling each about 3/4 full.  Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in the pans 5 minutes, then transfer to a wire rack to cool completely.

3. To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer.  Beat on medium-high speed until well combined and smooth, about 2-3 minutes.  Mix in the vanilla, lemon juice, and lemon zest.  Gradually beat in the powdered sugar until totally incorporated, increase the speed and then beat until smooth.  Frost cooled cupcakes as desired. Garnish with fresh blueberries.

Makes about 16 cupcakes.

(Adapted from Annie's Eats)

Fresh Pineapple Upside Down Cake

This is one of the best things I've tasted in a long time. It's the first pineapple upside down cake I've ever had and boy have I been missing out! I knew when I decided to attempt this classic cake that I would be using fresh pineapple. Forget the limp fruit that comes in a can. Fresh is best. So after consulting two popular recipes, I took what I liked about each and combined them into one. And it was awesome. The cake base was buttery, moist, and not overly sweet. The caramel soaked into the cake and oozed over the sides. And the ripe juicy pineapple turned tender and irresistible. We devoured it warm underneath a scoop (or two) of vanilla bean ice cream.

Fresh Pineapple Upside Down Cake

INGREDIENTS
Topping:
1/2 cup (1 stick) unsalted butter
3/4 cup packed dark brown sugar
1/2 fresh pineapple, cored and sliced

Batter:
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup sugar
6 Tbsp. (3/4 stick) unsalted butter, room temperature
3 eggs, separated
1/2 cup unsweetened pineapple juice
1 tsp. pure vanilla extract
vanilla bean ice cream, for serving

DIRECTIONS
1. Preheat oven to 400 F. Butter a 9-inch round cake pan.

2. Melt one stick of butter and brown sugar in a medium saucepan over medium heat. Simmer, stirring occasionally, four minutes. Remove from heat and pour into the bottom of the prepared cake pan. Arrange pineapple on top of caramel, overlapping slightly.

3. To make the batter, whisk to combine flour, baking powder, and salt and set aside. In a separate bowl, beat egg whites until stiff peaks form and set aside. In a third bowl, cream butter and sugar with an electric mixer until light and fluffy. Add egg yolks and vanilla extract and beat until smooth. Add half of the flour mixture and beat on low until just blended. Beat in the pineapple juice, then add the remaining flour mixture beating until just blended. Fold in the egg whites by hand. Pour batter over the pineapple topping and spread evenly.

4. Bake in preheated oven for 25-30 minutes until golden brown and a toothpick inserted into the center comes out clean. Cool 5-10 minutes before inverting onto a cake platter. Replace any pineapple that sticks to the pan. Serve warm with a scoop of vanilla ice cream.

Makes a 9-inch round cake.

(Adapted from All Recipes and Smitten Kitchen)

Carrot Cake Cupcakes with White Chocolate Cream Cheese Frosting

I've spent my week between textbooks and computer screens and the operating room. Dodging scalpels and specimens. Mostly trying to stay out of the way. There's been a lot of reading, so it feels like I'm right back in school. But the best part is I'm getting paid to study, to learn, to observe. To watch laproscopic surgeries and joint replacements. It's a sweet deal. (If you love that kind of thing. I sure do.)

I'm not getting as much quality time cooking. Dinners are rushed and I look forward to the weekend when I can waste a few hours in the kitchen. When I'll have time to bake. Almost every week I pick a treat to make. Last Sunday, in honor of Easter, I chose carrot cake. In the form of cupcakes (which I've never done before). What intrigued me about this recipe was the inclusion of white chocolate in the frosting. White chocolate + cream cheese on top of carrot cake- it sounded amazing! And I'm here today to tell you, it was. These cupcakes were moist and scrumptious! They're stuffed with walnuts and crushed pineapple but you could always add some raisins and shredded coconut to kick it up another notch. So take some time for yourself this weekend and get to baking. Cupcakes are calling...

Carrot Cake Cupcakes with White Chocolate Cream Cheese Frosting

INGREDIENTS
Carrot Cake Cupcakes:
3 eggs
1 1/2 cups white sugar
1/2 cup brown sugar
3/4 cup canola oil
1 1/2 tsp. pure vanilla extract
3 cups carrots, peeled and shredded
3/4 cup crushed pineapple
2 1/4 cups all-purpose flour
2 tsp. baking soda
3/4 tsp. salt
2 1/4 tsp. ground cinnamon
3/4 tsp. ground nutmeg
1/2 tsp. ground ginger
3/4 cup walnuts, chopped + extra for garnish

White Chocolate Cream Cheese Frosting:
8 oz. cream cheese, room temperature
1/2 cup (1 stick) butter, room temperature
2 oz. white chocolate
1 tsp. pure vanilla extract
2 Tbsp. heavy cream
3 cups powdered sugar

DIRECTIONS
1. Preheat oven to 350 F. Line or lightly grease two cupcake pans.

2. In a large bowl, beat eggs and sugars with an electric mixer until frothy. Beat in the oil and vanilla. Stir in the carrots and pineapple.

3. In a separate bowl, whisk to combine flour, baking soda, salt, and spices. Add to the wet ingredients and mix until evenly moist. Fold in the chopped walnuts.

4. Divide batter among the prepared cupcake pans and bake in preheated oven for 18-20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Remove cupcakes from the pans and cool completely on a wire rack before frosting.

5. To make the frosting, melt chocolate in a small saucepan over medium heat, stirring until smooth. Allow to come to room temperature. Cream butter and cream cheese with an electric mixer until smooth. Mix in the melted chocolate, vanilla, and heavy cream. Gradually beat in the powdered sugar until fluffy. Spread over cooled cupcakes and top with chopped walnuts.

Makes 24 cupcakes.

(Adapted from All Recipes)

Browned Butter Cake with Cinnamon Chocolate Frosting

Sometimes I find a recipe that instead of stuffing into the back of my file (or favorites folder) to eventually try, I have to make right away. There will be no waiting. That's how it went with this cake. I didn't immediately dash to my pantry and pull out the mixer and get busy. But I did dream up the soonest occasion that serving a cake of this caliber seemed appropriate and set my heart on it. I had a date with a cake. Well, a group date actually. As I often say, baked goods are best enjoyed in the company of others. When the excitement can be passed among friends and you're not left feeling sick after eating a two-story cake (or a dozen cupcakes) on your own.

Well how did the date go? The fact that I'm sharing the details of it with you, suggests success. This was a splendid cake. The base looks like a plain yellow cake, but it is so much more than that. It's nutty and aromatic from the inclusion of browned butter. And that's no ordinary chocolate frosting- it has been lightly spiced with cinnamon! If you too choose to set a date with this cake, my main piece of advice would be to not over-bake it. Too long in the oven and it it'll turn crumbly instead of moist. (I often take cakes out slightly before they pass the toothpick test. And I never trust a baking time. Always check early and often!) And if I had a chance to do it over again, I think I'd go for cupcakes. They can be enjoyed much quicker and are infinitely easier to slather in frosting.

Browned Butter Cake with Cinnamon Chocolate Frosting

INGREDIENTS
Browned Butter Cake:
2 cups sugar
4 eggs
1 cup milk
3/4 cup (1 1/2 sticks) salted butter (if using unsalted, add a pinch of salt)
1 tsp. pure vanilla extract
2 1/2 cups all-purpose flour
2 1/4 tsp. baking powder

Cinnamon Chocolate Frosting:
5 oz. semisweet or bittersweet chocolate (I used Ghirardelli 60% bittersweet chips)
1/2 cup (1 stick) salted butter, room temperature (if using unsalted, add a pinch of salt)
3 cups powdered sugar
2 Tbsp. cocoa powder
1 tsp. pure vanilla extract
1/2 tsp. cinnamon
4-8 Tbsp. milk (to desired consistency- I used 4 Tbsp.)

DIRECTIONS
1. To brown the butter, melt butter in a heavy-bottomed saute pan over medium heat. Cook, stirring frequently, until foam subsides and brown flecks appear in the bottom of the pan. Continue stirring until it reaches a brown hue with a nutty aroma. Remove from the heat to cool.

2. Preheat oven to 350 F. Butter and flour 2 9-inch round cake pans. (Or line a 12-hole cupcake pan.)

3. To prepare the cake batter, beat sugar and eggs with an electric mixer until slightly thickened, about a minute. Add the milk, browned butter, and vanilla, mixing until just combined. Add the flour and baking powder and beat until well incorporated, about a minute.

4. Divide the batter among the two cake pans (or cupcake tins) and bake in the preheated oven for 25-30 minutes (18-20 minutes for cupcakes), until a toothpick inserted into the center comes out clean (or the cakes spring back lightly when touched). After cooling on a rack for several minutes, remove the cake from the pans to cool completely before frosting.

5. To prepare the frosting, melt chocolate in a double broiler (or in the microwave, stirring at 15-second intervals) and set aside. Beat butter with an electric mixer until creamy. Beat in the melted chocolate. Add powdered sugar, cocoa, cinnamon, and vanilla and beat until smooth. Slowly add the milk, 1 Tbsp. at a time, until you reach the desired consistency. Spread over cooled cake (or cupcakes) and serve.

Makes a 9-inch round 2-layer cake or a dozen cupcakes.

(Adapted from Honey and Jam)

Banana Bars, Revisited

My mom must have made these banana bars more than any other dessert (besides chocolate chip cookies) when I was growing up. And now after years of baking experience, they're still one of my favorite treats. I think the secret is the sour cream. It adds a unique tang that cuts the sweet. A single recipe fills an entire cookie sheet, so make sure to have someone special to share them with.

1/15/09: Sunday dinner was a throwback to my Mom's home cooking. So of course I finished it off with one of her classic desserts. These bars are reminiscent of banana bread, but sweeter, moister, and frosted!  It's the perfect way to use up over-ripe bananas. (I usually freeze them when they are turning brown and then have them on hand anytime I want to bake with bananas.) They're light but devilishly decadent.

Banana Bars

INGREDIENTS

1/2 (1 stick) cup butter

1 1/2 cups sugar

2 eggs

3/4 cup sour cream

4 ripe bananas

2 cups flour

1 tsp. baking soda

1 tsp. salt

Frosting:

2 cups powdered sugar

1/3 cup butter

1/4 cup sour cream

1 tsp. pure vanilla extract

DIRECTIONS

1. Preheat oven to 375 F. Lightly grease a large cookie sheet.

2. Cream butter and sugar. Add eggs. Continue to add the remaining ingredients, mixing well. Spread batter into the prepared cookie sheet and bake in preheated oven for 20 minutes, or until the top begins to brown and a toothpick inserted into the center comes out clean. Remove from the oven and cool completely before frosting.

3. To prepare the frosting, mix the ingredients until creamy. Spread over cooled bars, cut, and serve.

Makes 1 sheet pan.

Pistachio Layer Cake with Honey Buttercream Frosting

The benefit of baking your own birthday cake is getting exactly what you want. You don't feel bad about making an extravagant request, because you're the one who has to go to all the work. And it's the one occasion on which you don't have to worry about pleasing anyone else- it is, after all, your birthday. (You do hope other people will like it though or you'll be stuck with a massive cake that you feel responsible for finishing off yourself!) Luckily, there are not many ways I'd rather spend the better part of a day than up to my elbows in flour and sugar, soothed by the hum of the stand mixer, sneaking licks of cake batter or buttercream.

A cake like this takes a bit of commitment. There's a lot of steps and they need to be followed exactly to achieve the right result. I got lazy and simply buttered and floured my cake pans instead of lining them with parchment. Oops. My cake came out of the pan in pieces. I had to glue it back together with frosting. Had I not admitted this, probably nobody would have noticed. But the point is, be attentive to the details. Authors don't write extra steps in a recipe just to annoy you (or at least I try not to). 

I chose this cake because it intrigued me. Pistachios are possibly my favorite nut (I can't be sure because I've never given this distinction much thought). And honey buttercream sounded divine. Which it was. I only made one alteration to the original recipe. I replaced the shortening with butter. I worried that this might impact the texture of the layers, but the cake turned out light and fluffy nevertheless. The pistachio flavor is distinct, yet mild. You don't have to love nuts to appreciate their contribution to this cake. It all turned out just right- the perfect birthday treat!

Pistachio Layer Cake with Honey Buttercream Frosting 

INGREDIENTS
Pistachio Cake:
1 cup shelled unsalted pistachios + 1/3 cup for decorating
2 1/2 cups cake flour
3/4 cup all-purpose flour
1 Tbsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1 cup (2 sticks) unsalted butter, softened
1 3/4 cups sugar
1 Tbsp. vanilla extract
1 large egg
3 large egg whites, at room temperature
1 1/2 cups ice cold water
1/4 tsp. cream of tartar

Honey Buttercream:
1 1/2 cups sugar
1/3 cup all-purpose flour
1 1/2 cups whole milk
1/3 cup heavy cream
1 1/2 cups (3 sticks) unsalted butter, soft but cool, cut into small pieces
3 Tbsp. honey
1 tsp. pure vanilla extract

DIRECTIONS
1. Make the cake: Preheat the oven to 325 F. Butter three 8-inch round cake pans, line the bottoms with parchment paper and butter the parchment. Dust parchment with flour and knock out excess flour. In the bowl of food processor, pulse the pistachios until they are coarsely chopped. Transfer about 2 Tbsp. worth of the coarse pistachios to a large bowl. Continue to process the rest of the pistachios until they are almost powdery- but not a superfine dust. Stir the pistachio powder into the reserved coarse pistachios. Sift the flours, baking powder, baking soda and salt, together over the large bowl containing the pistachios mix. Stir to combine.

2. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, 3 to 4 minutes. Add the sugar and vanilla and beat until fluffy, about 3 minutes. Scrape down the bowl, add the whole egg, and beat until just combined. Turn the mixture to low. In a measuring cup, make 1 1/2 cups ice water. Add the flour mixture to the mixer in three parts, alternating with the ice water, beginning and ending with the flour mixture. For each addition, turn the mixer to low to add ingredients, then up to medium speed for a few seconds until incorporated. Scrape down the bowl, then mix on low speed for a few more seconds.

3. In a medium bowl, whisk the egg whites and cream of tartar until soft peaks form (You can do this by hand. Don’t be intimidated, it should only take 2 to 3 minutes). Do not overbeat. Gently fold the egg whites into the batter.

4. Divide the batter among the prepared pans and smooth the tops. Bake for 30-40 minutes, rotating the pans halfway through the baking time, until a toothpick inserted into the center of the cake comes out clean. Transfer the pans to a wire rack and let cool for 20 minutes. Turn the cakes out onto the rack and let cool completely. Remove the parchment paper.

5. Make the honey buttercream: In a medium heavy-bottomed saucepan, whisk the sugar and flour together. Add milk and cream and cook over medium heat whisking occasionally, until the mixture comes to a boil and has thickened, about 10 to 15 minutes.

6. Transfer the mixture to the bowl of a standing mixer with paddle attachment. Beat on high speed until cool (this takes at least 7 to 9 minutes of mixing) then add the butter; mix until thoroughly incorporated. Increase the speed to medium-high and beat until frosting is light and fluffy, 1 to 2 minutes.

7. Add the vanilla and honey and continue mixing until combined. If the frosting is too soft, put the bowl in the refrigerator to chill slightly, then beat again until it is proper consistency. If the frosting is too firm, set the bow over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.

8. Assemble the cake: Place one cake layer on a serving platter. Trim the top to create a flat surface, and evenly spread about 1 1/4 cups frosting on top. Add the next layer, trim and frost it, then add the third layer. Spread a very thin layer of frosting over the sides and top of the cake and put it in the refrigerator for bout 15 minutes to firm up. (This is known as the crumb coating and will help keep loose cake crumbs under control when you frost the outside of the cake.) Spread the sides and top of the cake with the remaining frosting. Garnish the cake with crushed pistachios and refrigerate it for 15 minutes to it firm up before serving.

NOTE: This cake will keep beautifully in a cake saver at room temperature for up to 3 days, if the weather is humidity free. Otherwise, put it in a cake saver and refrigerate it for up to 3 days. Let the cake sit a room temperature for at least 2 hours before serving.

Serves 12-16.

(Adapted from Baked Explorations via Three Many Cooks)

Spiced Applesauce Cake with Cinnamon Cream Cheese Frosting

I feel like a hypocrite posting this recipe only several days after demonizing sugar. Let's get one thing straight: sugar isn't evil. Only concentrated amounts of it on a regular basis can wreak havoc on your body. So when your parents turn fifty-something and it's time to celebrate, have a slice of cake (and a scoop of the most luxurious salted caramel ice cream) and don't feel bad about it. Just don't eat the whole cake. Share with friends. Banish leftovers to the freezer. Whatever works. This cake is worthy of a special occasion. It's aromatic and moist. The cinnamon makes the cream cheese frosting unforgettable. And that ice cream... well, you'll have to wait to hear about it another day!

Spiced Applesauce Cake with Cinnamon Cream Cheese Frosting

INGREDIENTS
Spiced Applesauce Cake:
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. ground ginger
1/8 tsp. cloves
1/2 cup (1 stick) unsalted butter, softened
1 cup packed light brown sugar
1 tsp. pure vanilla extract
2 large eggs
1 1/2 cups unsweetened applesauce
1/2 cup walnuts, toasted and chopped (optional)

Cinnamon Cream Cheese Frosting:
5 oz. cream cheese, softened
3 Tbsp. unsalted butter, softened
1/4 tsp. pure vanilla extract
1 cup powdered sugar
1/2 tsp. cinnamon

DIRECTIONS
1. Preheat oven to 350 F. Butter a 8 or 9 inch square cake pan.

2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices. In a separate large bowl, beat butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 2-3 minutes. Add eggs, 1 at a time, beating well after each addition, then beat in applesauce. At low speed, mix in flour until just combined, then fold in walnuts.

3. Spread batter evenly in prepared pan and bake in preheated oven for 35-45 minutes, until a toothpick inserted into the center comes out clean. Cool in pan 15 minutes. Run a knife around the edge of the cake to loosen, then invert onto a plate. Reinvert cake onto rack to cool completely.

4. To prepare the frosting, beat cream cheese, butter, and vanilla with an electric mixer at high speed until light and fluffy. Sift powdered sugar and cinnamon over top and beat at medium speed until incorporated. Spread frosting over cooled cake.

Makes a single-layer 8 or 9 inch square cake.

(Adapted from Gourmet)

Pear Spice Bundt Cake with Walnut Praline Topping

I just wanted to drop in and say... Happy Thanksgiving! I'm too distracted by turkey-roasting, pastry-making, and movie watching to think of much else to say. Last week I baked this bundt cake, hoping I'd have something special to share with you on Thanksgiving. It was definitely worthy! Richly spiced with generous chunks of ripe pear and topped with a caramel-walnut-praline. The cake itself is so moist and sweet that the topping is almost unnecessary. But it sure looks spectacular. The perfect holiday treat.

INGREDIENTS
2 cups all-purpose flour
1 1/2 tsp. ground cinnamon
1 1/2 tsp. allspice
3/4 tsp. ground nutmeg
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
3 large eggs, separated
1 tsp. pure vanilla extract
1 cup buttermilk
2 pears, peeled, cored, and roughly diced
1 cup walnuts, toasted and finely chopped (optional)

Walnut Praline:
3/4 cup packed brown sugar
1/2 cup (1 stick) butter
1/4 cup heavy cream
1 cup walnuts, toasted and roughly chopped

DIRECTIONS
1. Preheat oven to 350 F. Butter and flour bundt pan.

2. Sift together flour,  baking soda, baking powder, and salt into a bowl. Beat together butter, sugar, cinnamon, allspice, and nutmeg in another bowl with an electric mixer at medium-high speed until fluffy (about 3 minutes in a stand mixer). Add yolks 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low, then add flour mixture and buttermilk alternately in batches, mixing well after each addition.  Fold in pear pieces and chopped walnuts.

3. Beat egg whites in another bowl until they just hold stiff peaks, then fold whites into batter gently but thoroughly.

4. Spoon batter into pan, smoothing top, and bake in preheated oven until a toothpick comes out clean, 40 to 50 minutes. Cool cake in pan on a rack 10 minutes, then invert onto rack and cool completely.

5. Stir golden brown sugar, whipping cream and  1/2 cup butter in heavy medium saucepan over medium-high heat until smooth. Boil 3 minutes, stirring often. Stir in walnut pieces. Spoon warm topping over cake. Serve warm or at room temperature.

(Adapted from Joy the Baker)

Pumpkin Bars with Cream Cheese Frosting

Here is Halloween treat #3. (I saved the best for last in my opinion.) This is Paula Deen's recipe. I find her adorable, but most of her recipes scare me. (Buttered this, fried that...) But since this is dessert, I wasn't going for healthy. These classic pumpkin bars turned out fluffy and moist with a thin yet rich layer of cream cheese frosting. Two of my favorite ingredients in perfect form. Just not husband friendly. (Anytime I bake with pumpkin I have to make an alternate dessert for Dustin. He won't go near it.) Yeah, he's missing out.

INGREDIENTS
Bars:
4 eggs
1 2/3 cup sugar
1 cup canola oil
1 15-oz. can pumpkin
2 cups all-purpose
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. salt
1 tsp. baking soda

Cream Cheese Frosting:
8 oz. cream cheese, softened
1/2 cup (1 stick) butter, softened
2 cups powdered sugar
1 tsp. vanilla extract

DIRECTIONS
1. Preheat the oven to 350 F.

2. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.

3. Spread the batter into a greased 9x13 baking pan. Bake in preheated oven for 25-30 minutes, until a toothpick inserted into the center comes out clean. Let cool completely before frosting.

4. To make the frosting, combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Makes a 9x13 pan of bars.

(Adapted from Food Network)

Devil's Food Cupcakes with Chocolate Sour Cream Frosting

Welcome, weekend. I'm so glad you're here. It's Friday and all I wanted to do was come home and cook a yummy dinner and curl up on the couch in warm socks (my feet are often cold this time of year) and cozy pajamas and watch a movie. And I'm doing just that (and fitting in a little time for the blog). Since I've still got two Halloween desserts I made to share, I thought I'd sneak you a late-night treat... fluffy, moist, devil's food cupcakes with tangy chocolate sour cream frosting. They were a hit with me. I think you might like them too.

INGREDIENTS
Cupcakes:
3/4 cup unsweetened cocoa powder
3/4 cup hot water
3 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 1/2 cups (3 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs, room temperature
4 tsp. pure vanilla extract
1 cup sour cream, room temperature

Chocolate Sour Cream Frosting:
1 cup semisweet chocolate chips
1/4 cup (1/2 stick) butter
1/2 cup sour cream
1 tsp. pure vanilla extract
1/4 tsp. salt
1 1/2 cups powdered sugar

DIRECTIONS
1. Preheat oven to 350 F. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.

2. Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.

3. Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 18-20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

4. To make the frosting, in a small bowl melt chocolate and butter together. Let cool before blending in the sour cream, vanilla, and salt. Slowly add the powdered sugar, beating well, until smooth. Refrigerate until rady to use.

5. Use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers.

Makes 36 cupcakes.

(Cupcakes from Martha Stewart via The Kitchen Sink, Frosting adapted from All Recipes)

Caramel Apple Cheesecake Bars

I know this has nothing to do with caramel apples or cheesecake, or their marvelous fusion into these bars. But I wanted to tell you so badly. Yesterday I saw heart surgery. (Specifically it was a double valve replacement and coronary artery bypass graft.) Typically, I'm in the post-anesthesia care unit, taking care of (or being entertained by) patients waking up after surgery. But on occasion I get the chance to visit the OR and be a part of the procedures. I never get to choose where I go, and in the past I've seen a few cool things- a spinal fusion, ulcer debridement, kidney transplant and enough c-sections to scare me out of ever getting pregnant (just kidding). But yesterday I got to see the human heart. I saw the heart beating and the lungs breathing. And then stopped as all the blood was shunted through a bypass machine. The patient was essentially killed and revived several hours later on that operating room table, the surgeon's own hands massaging the heart back to life. Aside from the bone sawing and flesh slicing that is an unavoidable aspect of surgery, it was a delicate and beautiful thing. I am always amazed at the resilience of the human body and the ability we have to give someone a second chance at life.

Surgery inspires and enthralls me in a way that no other aspect of nursing has. I've applied for internships in both the operating rooms and peri-operative units for after graduation. They are extremely competitive, so I'm not counting on getting in. But at least now I know where I want to be.

It strikes me funny that cooking and surgery have a lot in common. (Not that I'll be performing many surgical procures as an RN.) On several occasions I have thoroughly disgusted Dustin by dissecting the left-over carcass of my roasted chicken and presenting him with the vertebrae and spinal chord. I find such things fascinating. I hope I haven't ruined your appetite, because these cheesecake bars really are amazing. After 18 months of hospital life I can scarf down lunch between giving an old man a bed bath and watching a ventriculotomy. So you'll have to excuse me for mixing food and surgery. They're my life.

INGREDIENTS
Crust:
2 cups all-purpose flour
1/2 cup packed brown sugar
1 cup (2 sticks) butter, softened

Cheesecake Filling:
3 8-oz. packages cream cheese, softened
3/4 cup sugar
3 large eggs
1 1/2 tsp. vanilla extract

Apples:
4 Granny Smith apples, peeled, cored, and finely chopped
2 Tbsp. sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Streusal Topping:
1 cup packed brown sugar
1 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup (1 stick) butter, softened

Homemade Caramel Sauce, for drizzling (half of this recipe will be more than enough)

DIRECTIONS

1. Preheat oven to 350 F.

2. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil (or parchment paper). Bake 15 minutes or until lightly browned.

3. In a large bowl, beat cream cheese with sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

4. In a small bowl, stir together chopped apples, remaining 2 Tbsp. sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. 

5. To make the streusal, in a small bowl, combine the brown sugar, flour, oats, and butter with your fingers until crumbly. Sprinkle evenly over the apples. 

6. Bake in preheated oven for 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Refrigerate until cold. Cut into squares and serve.

Fills a 9x13 pan.

(Adapted from Food Network via The Girl Who Ate Everything )

Spice Cake with Caramel Cream Cheese Frosting

Last weekend my littlest sister turned 16. And so I baked her a cake (a threw her a little BBQ). But the cake was the highlight of the night. This recipe marks my official passage into the flavors of fall. Spice cake.  You can't get much more Autumn than that. I'm not saying that a few more summer tomatoes or fresh ears of corn won't make it onto the menu, but I'm moving on. Embracing what's coming. I've already stepped out into a few crisp mornings and had to turn the fan off a few nights in a row (although the AC is still running)! September is one of my favorite months. It's still warm, but sometimes breezy and cool. It brings the excitement of a fresh start to a school year and the upcoming holidays. And if you live here in Virginia, the beginning of the most beautiful time of the year.

I chose to bake Brooke a spice cake simply because it sounded so good. And I paired it with a caramel cream cheese frosting. The cake was moist and robust with earthy fall flavors- cinnamon, nutmeg, allspice, and cloves. And the frosting was tart and sweet and smooth.

This was the first time I attempted creating a cake with four layers. The hardest part is slicing the two rounds evenly in half. Mine were far from level. I've yet to create a symmetrical cake. But I really don't care, because I'm  into taste! And this cake tasted great.

INGREDIENTS
Spice Cake:
2 cups brown sugar
1/2 cup (1 stick) butter, softened
1/2 cup canola oil
5 large eggs, separated
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground allspice
pinch salt
1 cup buttermilk

Caramel Cream Cheese Frosting:
1/2 cup light brown sugar
1/2 cup (1 stick) butter
2/3 cup heavy whipping cream
16 oz. cream cheese, softened
12 Tbsp. butter, softened
1 tsp. pure vanilla extract
pinch salt
3 1/2 cups powdered sugar

DIRECTIONS
For the Spice Cake:
1. Preheat oven to 350 F.

2. Lightly grease 2 (9-inch) cake pans. Cut 2 (9-inch) parchment paper rounds and line the pan bottoms. Grease and flour the parchment rounds.

3. In a large mixing bowl with an electric mixer, cream the brown sugar and butter. With the mixer running, add the oil in a steady stream. Add the egg yolks, 1 at a time, beating well after each addition.

4. Sift the flour, baking soda, baking powder, spices and salt into a medium-size mixing bowl. Alternately add the flour mixture and the buttermilk to the batter, mixing well.

5. With the electric mixer, in another large mixing bowl, beat the egg whites until stiff peaks form, then fold them into the cake batter.

6. Pour the batter evenly into the prepared pans. Bake until the center springs back when touched, about 25 minutes. Remove from the oven and cool on wire racks.

7. After the cakes have cooled, invert them onto sheets of parchment paper. Slice each cake in half and set aside. Spread a layer of the frosting over 3 layers of the cake. Place the layers of cake on top of each other and top with the fourth layer of cake. Frost the top and sides of the cake with the remaining frosting. Slice and serve. 

For the Caramel Cream Cheese Frosting:
1. Melt the brown sugar and 1/2 cup butter in a saucepan over medium heat. Stir until sugar dissolves. Bring to a boil over medium heat; remove from heat. Whisk in cream; blend well. Transfer to a heat-resistant bowl. Cool at room temperature, stirring occasionally.

2. Place remaining 12 Tbsp. butter and cream cheese in a large bowl; beat with a mixer on medium-high speed until smooth. Beat in vanilla and salt. With mixer running, slowly pour in cooled brown sugar mixture; beat until smooth. Add powdered sugar gradually, beating well after each addition until completely smooth. Chill until ready to use.

Makes a tall 9-inch round layer cake. 

(Spice Cake from Food Network, Frosting from My Recipes)

Raspberry Swirl Cheesecake

Can you tell it's raspberry season? The last 4 desserts I've posted all feature plump ripe raspberries! I'm running out of summer to try all of the berry treats I've got on my mind. I guess I'll have to set some aside for next year. I just wish these juicy jewels stuck around all year round. But then again, since I've started cooking with the seasons, I appreciate them even more. When summer fades into fall and the trees change color, it means I get to go apple picking. And when those leaves fall to the frozen ground, it's time for pears. And then before I know it, spring is around the corner and berries will be back again. Plus, something that I've been deprived of, anticipated and dreamed about all winter long will taste that much better when it finally comes!

Luckily, cream cheese has no peak season (that I'm aware of), so I can have cheesecake any time of year, using whatever fresh toppings are available! This is a basic cheesecake recipe, with the addition of a pretty raspberry swirl. It was thick and rich, yet light and fluffy (if that's possible). Pretty much perfect. As you can see, despite my careful adherence to the directions, it cracked on top. I've added a suggestion for remedying the crack below. Thankfully, crevices in your cheesecake won't alter the luxurious taste!

INGREDIENTS
Crust:
1 cup graham cracker crumbs (about 1 pacakge, finely ground in a food processor)
2 Tbsp. unsalted butter, melted
2 Tbsp. sugar

Raspberry Sauce:
2 Tbsp. sugar
6 oz. fresh raspberries

Filling:
32 oz. cream cheese, room temperature
1 1/2 cups sugar
pinch of salt
1 tsp. pure vanilla extract
4 large eggs, room temperature

6 oz. fresh raspberries, for topping (optional)
powdered sugar, for dusting (optional)

DIRECTIONS
1. Preheat oven to 350 F. Wrap exterior of a 9-inch springform pan (including base) in a double layer of foil; set aside.

2. Stir together cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Let cool in pan on a wire rack. Reduce oven temperature to 325 F.

3. Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl; discard solids. Whisk in 2 tablespoons sugar, and set aside.

4. Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining 1 1/2 cups sugar in a slow, steady stream. Add salt and vanilla; mix until well combined. Add eggs, one at a time, mixing each until just combined (do not overmix). Pour cream cheese filling over crust.

5. Drop raspberry sauce by the teaspoon on top. With a wooden skewer or toothpick, swirl sauce into filling.  (I only swirled in half of the raspberry sauce and saved the rest to serve on top.)

6. Set cake pan inside a large, shallow roasting pan. Transfer to oven. Carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, 60 to 65 minutes.

7. Transfer cake pan to rack; let cake cool completely. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around edge of cake. (Cooling a cheesecake too quickly results in the cracking you see in the photo above. Next time I will turn the oven off, but leave the cheesecake in the oven with the door propped open until it cools completely. Then I will refrigerate it as recommended.)

Makes 1 9-inch round cheesecake. 

(Adapted from Martha Stewart)