Salted Cashew Cookies with Brown Butter Frosting

It's about time we had some butter and sugar around here. I haven't posted a dessert recipe since last year. Sorry about that. It's not like I've been on a super healthy streak. We discovered a little bakery down the street that has the most delectable German Chocolate cupcakes. And butterscotch cookie bars. And raspberry cheesecake. So obviously I've been eating plenty of baked goods- just sadly, most of them didn't come from my own kitchen.

Oh, and there was that attempt I made (with the help of my mom on one of her visits) at German Chocolate Brownies. (Chocolate + coconut must be my thing lately.) Well, the brownies were dry and not a bit fudgy. Neither the frosting nor the brownie was sweet. What a mess of a recipe. Someday I will try again. Because when I get it right I will be in heaven.

Now on to these Salted Cashew Cookies. These turned out perfect on the first try. Soft and chewy, sweet and nutty and salty. And the brown butter frosting is amazing. I was slathering such a generous layer on each cookie that I ran out long before they were all frosted. I suppose you could use less. But I'd much rather just make more.

Salted Cashew Cookies with Brown Butter Frosting

INGREDIENTS
Salted Cashew Cookies:
1/2 cup unsalted butter, softened
1 cup packed brown sugar
1 large egg
1 tsp. pure vanilla extract
2 cups all-purpose flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1/3 cup sour cream
1 cup salted cashews, chopped

Brown Butter Frosting:
1/2 cup unsalted butter
2 cups powdered sugar
3 Tbsp. milk
1 tsp. pure vanilla extract

DIRECTIONS
1. Preheat oven to 350 F. Line two baking sheets with parchment paper.

2. In a large bowl with an electric mixer on medium, beat butter and brown sugar until creamy, about 2 minutes. Add egg and vanilla and continue beating until well mixed.

3. In a medium bowl, whisk to combine flour, baking powder, and baking soda. Reduce mixer speed to low. Slowly add in the flour mixture, alternating with the sour cream, until well mixed. Stir in cashews.

4. Drop dough by rounded tablespoonfuls onto the prepared baking sheets. Bake in preheated oven for 8-10 minutes or until golden around the edges (mine were actually done in about 6-7 minutes but my oven is HOT). Allow cookies to cool on the pan for a few minutes before removing them to a wire rack to cool completely.

5. To prepare the frosting, melt butter in a small saucepan over medium heat. Continue cooking, stirring occasionally, until butter foams and just starts to turn golden brown (4-6 minutes). (Keep an eye on the butter because it can go from brown to burnt really quickly.) Immediately remove from the heat and pour butter into a bowl, leaving any burned sediment behind. Cool for 5 minutes before adding the powdered sugar, milk, and vanilla. Beat until smooth. Frost cooled cookies.

Makes 2 dozen cookies.

(Adapted from My Baking Addiction)

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 Sticky Rolls

Despite my difficulty getting around lately, I've been determined to do two main things: buy stuff for the baby (accomplished thanks to Amazon and a surprising number of stores that provide free wheelchairs/motorized carts- which is only mildly embarrassing) and make a few treats. By treats I mean anything homemade. Because we don't get much of that around here lately. Over the weekend I managed to serve brunch, highlighted by these fresh-from-my-own-oven sticky rolls. It doesn't get more homey. I used my mom's foolproof sweet roll dough recipe (featured in our favorite cinnamon rolls), just dressed a bit differently. Lemon and nutmeg dusted throughout the rolls, lemon and nutmeg and ginger in the filling, and even more lemon and cream cheese in the glaze. The lemon is bright and sweet, not overpowering. And the spices provide just a hint of flavor in the background.

I'm also excited to announce that since Tuesday, I've been officially removed from bedrest! I've reached the 35-week mark and after reassuring ultrasound results (baby is looking big and healthy), my doctor told me I'm allowed to do whatever activity I can manage comfortably. For an unknown reason (the baby is still dropped just as low and my signs of labor have actually progressed further), I'm feeling and moving better by the day. Less pain + less laying around = happier me. But I'm definitely still taking it easy- the intense discomfort could quickly return or I could be delivering a baby any day!

Lemon Sticky Rolls

INGREDIENTS
Dough:
6-8 cup unbleached all-purpose flour
2 Tbsp. instant yeast
2 tsp. salt
1/2 cup sugar
zest of 2 lemons (reserve the juice for using in the glaze below*)
3/4 tsp. ground nutmeg
1/2 cup butter, melted
2 eggs, whisked
2 1/4 cups warm milk

Filling:
1 1/2 cups sugar
heaping 1/4 tsp. ground nutmeg
3/4 tsp. ground ginger
zest and juice of 2 lemons
6 Tbsp. butter, melted

Lemon Cream Cheese Glaze:
8 oz. cream cheese, softened
*juice of 2 lemons
2 cups powdered sugar
extra lemon zest for sprinkling on top

DIRECTIONS
1. In a large bowl combine 3 cups flour, yeast, salt, sugar, lemon zest, and nutmeg. Whisk to combine. Pour in wet ingredients (butter, eggs, and milk). Stir until it is a thick paste. Add the remaining flour, 1/2 cup at a time, until it comes together into a ball.

2. Lightly flour a flat surface, and knead the dough, adding more flour to prevent sticking, 8-10 minutes, until smooth. Spray the inside of a bowl with cooking spray, place the dough inside, cover, and let rise in a warm place until doubled, about 1 hour.

3. To make the filling, in a small bowl combine the sugar, nutmeg, ginger, and lemon zest. Slowly add the lemon juice, mixing with your fingers or a fork, until the mixture resembles wet sand (you will probably not need to use all of the juice).

4. Punch down the dough and divide in half. Roll out each half into a large rectangle. Brush melted butter over the surface of the dough. Spread half of the prepared filling over each rectangle of dough. Roll up lengthwise. Cut each log into 12 evenly sized pinwheels. Place into lightly greased 9x13 baking pans. Cover each pan and let rise until doubled in size, about 1 hour.

5. Preheat oven to 350 F. Bake rolls in preheated oven for 15-18 minutes, until golden on top. (DO NOT over-bake. Soft and doughy is better than browned.) Remove from the oven and place on a cooling rack.

6. While the rolls are baking, prepare the glaze. Beat the cream cheese with an electric mixer unti light and fluffy. Beat in the lemon juice and powdered sugar until light and smooth.

7. Spread the glaze over the hot rolls, dividing it among the two pans. Sprinkle with extra lemon zest. Serve warm.

Fills 2 9x13 pans (about 24 rolls).

(Dough from here, Lemon Sticky Rolls adapted from The Kitchn)

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)

Coconut Sandwich Cookies

I am was really unhappy with the picture I took of this recipe. (Problem solved- I've already updated the photo!) I was in such a rush to get these cookies photographed before our Memorial Day BBQ that I didn't notice how poor the lighting was. And by the time our guests were gone, so were all the cookies. I had several requests that I post them ASAP. (They were really delicious.) So I'm putting them up here regardless of the ugly photo. I'm considering making another batch- to properly photograph and share with my family. I'm sure nobody would complain. These cute little coconut sandwiches are soft and chewy, with a thin layer of buttercream frosting and shredded coconut spilling out the sides. While you can make them as big as you'd like, I find them most adorable bite-size.

Coconut Sandwich Cookies

INGREDIENTS

Coconut Cookies:
2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1 3/4 cups shredded sweetened coconut + 1/2 cup set aside for rolling the cookies in
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup sugar
1/2 cup light brown sugar
1 large egg
1 tsp. pure vanilla extract

Vanilla Frosting:
1/2 cup (1 stick) unsalted butter, room temperature
1 cup powdered sugar
1/2 tsp. pure vanilla extract
1 Tbsp. milk

DIRECTIONS
1. Preheat oven to 350 F.

2. In a medium bowl, whisk together flour, baking powder, and salt. Place 1 3/4 cups coconut in food processor and pulse until coarsely ground. Using an electric mixer, beat butter with sugars until light and fluffy. Beat in egg and vanilla. With mixer on low gradually add in the flour mixture and coconut, mixing until just combined.

3. Drop dough by teaspoonfuls onto two baking sheets. Bake in preheated oven for 10-12 minutes until lightly browned around the edges. Transfer cookies to a wire rack to cool completely.

4. To make the frosting, beat butter with an electric mixer until light and fluffy. Slowly beat in the powdered sugar, vanilla extract, and milk until smooth. Spread frosting over the flat side of half of the cookies and sandwich with the remaining cookies. Roll edges in the reserved coconut and serve.

Makes about 18- 24 cookies.

(Adapted from Erin Cooks, originally from Martha Stewart)

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)

Zucchini Brownies, Revisited

I know I've posted a lot of desserts lately. I promise I'm cooking other things. But the un-sweet dishes aren't turning out as well as the treats. Or it could be that I just don't think they taste as good because of my recent decrease in appetite. I'm still having trouble stomaching meat. So I'm eating a lot of peanut butter and jelly, cheese quesadillas, hummus and veggies. Seafood is safe though. It doesn't resemble anything I've seen so far in surgery. So tomorrow I'm going to try a new shrimp pasta dish. And hopefully- if all goes well- I'll be sharing it with you soon.

I've probably already told you a dozen times- I'm not a chocoholic. Dustin holds that title in our family. But every so often I get the urge to have something dense and dark and cocoa-y. That's how I felt this weekend. I considered baking a chocolate cake. But then I got lazy and opted for the quicker solution to my craving. And we ended up with zucchini brownies. They were so moist and warm and fudgy when they came out of the oven that I couldn't wait long enough to let them cool- I slathered them in a quick chocolate frosting and sunk my teeth in. (Which explains the frosting oozing everywhere.) These odd brownies are ridiculously good!

4/28/09: If I had to pick a favorite vegetable, it would be zucchini. My husband would argue that carrots are my favorite, because he's watched me plow through hundreds of bags of baby carrots since we've been together. But I don't love them. They are just convenient (no cooking required) and have a pleasant crunch. But zucchini is fabulous. I love it prepared every which way (even raw once in a salad). It also bakes well- into breads and muffins and... brownies!?!

Yes dear world, zucchini brownies. Last week when I told my husband I was going to make him brownies, his face lit up. Then I mentioned I would be putting zucchini in them and his grin turned sour. He then told me he didn't want them. But I knew better. I know this is a strange notion and quite frankly, it's a strange recipe. But you have to trust me!

The batter doesn't contain any egg, and really isn't a batter at all, because it's dry. Barely moist enough to come together into a big clump, which you have to press into your baking pan. But don't despair, when the zucchini hits the high oven heat it sheds all it's moisture and you will end up with the softest, gooiest brownies ever! Don't mess with this recipe- just try it and I promise you will be amazed!

The chocolaty frosting tops off the best brownie I've ever made (and can remember eating, ever). Dustin was completely flabbergasted. We were both shocked that a veggie (the best vegetable, mind you) could make such a rich, sinfully delicious dessert! I swear it must be magic, because zucchini goes into the oven but has disappeared when you pull these fudgey brownies out!

I've seen a black bean brownie recipe floating around the blogosphere. I can't decide if it's more/less repulsive sounding than the zucchini brownies. But since the zucchini was such a hit, I'll have to try that one as well!

Zucchini Brownies

INGREDIENTS
1/2 cup canola oil
1 1/2 cups sugar
2 tsp. pure vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp. baking soda
1 tsp. salt
2 cups zucchini, shredded
1/2 cup walnuts, chopped (optional)

Frosting:
6 Tbsp. unsweetened cocoa powder
1/4 cup butter
2 cups powdered sugar
1/4 cup milk
1/2 tsp. vanilla extract

DIRECTIONS

1. Preheat oven to 350 F. Lightly grease a 9x13 inch baking pan.

2. In a large bowl, mix together the oil, sugar and vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. (Mixture will be very dry.) Press evenly into the prepared pan.

3. Bake for 25 minutes in the preheated oven, until brownies spring back when gently touched. Remove from the oven and let cool.

4. To make the frosting, melt together the cocoa and butter; set aside to cool. In a medium bowl, blend together the powdered sugar, milk and vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Makes a 13x9 pan of brownies.

(Adapted from All Recipes)

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)

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)

Pumpkin Gingerbread Whoopie Pies

Since it's Christmas Eve, I thought I'd share a last minute holiday treat. Kristin and I baked these during her visit over the weekend. Since the recipe made so many, we passed them on to friends and family. And everyone agreed- these pumpkin gingerbread whoopie pies (or call them gobs if you're from Pennsylvania like Kristin) are ridiculously good!  The cookie portion is soft and cake-like and tastes more like gingerbread than pumpkin. And the cream cheese filling... spiked with a few spoonfuls of pure maple syrup and a dusting of cinnamon... amazing! I do recommend using a small cookie scoop (I went with what I had on hand which was rather large and I ended up with softball-size whoopie pies!). Which taste great but aren't exactly "cute". Because if we're being honest, looks do matter. Oh, and Merry Christmas!

Pumpkin Gingerbread Whoopie Pies

INGREDIENTS

Cookies:

3 cups all-purpose flour

1 tsp. salt

1 tsp. baking powder

1 tsp. baking soda

2 Tbsp. ground cinnamon

1 Tbsp. ground ginger

1 Tbsp. ground cloves

2 cups packed brown sugar

1 cup canola oil

3 cups chilled pumpkin puree

2 large eggs

1 tsp. pure vanilla extract

Maple Cinnamon Cream Cheese Frosting:

3 cups powdered sugar

1/2 cup unsalted butter, room temperature

8 oz. cream cheese, room temperature

3 Tbsp. maple syrup

1 tsp. pure vanilla extract

1/2 tsp. ground cinnamon

DIRECTIONS

1. Preheat oven to 350 F.

2. To make the cookies, in a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger and cloves and set aside. In another large bowl, whisk together brown sugar and oil.  Whisk in pumpkin puree, eggs, and vanilla.  Slowly stir in the flour mixture, mixing until well combined.

3. Using a small cookie scoop, drop heaping tablespoonfuls of dough onto silpat lined baking sheets.  Bake 12-15 minutes or until a toothpick inserted into the center of a cookie comes out clean.  Let cool on pan for several minutes before transferring to a wire rack to cool completely.

4. To make the filling, using an electric mixer, beat butter and cream cheese until fluffy. Add the powdered sugar, maple syrup, vanilla and cinnamon and beat until smooth. Refrigerate until ready to use.

5. To assemble the cookies, spoon frosting into a piping bag or 1 quart zip top bag. (Just cut about 1/4 inch off the corner of the bag.) Turn half the cooled cookies upside down.  Pipe filling onto the halves.  Place the other halves, flat side down, on the filled halve.  Press down slightly.  Refrigerate until filling is firm, if necessary.

Makes 24-36 whoopie pies, depending on size.

(Adapted from Gonna Want Seconds, originally from Baked)

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)

Caramel Apple Sticky Buns

This is the same cinnamon roll dough you've seen several times recently around here. Just updated for the season with a caramel apple topping. I found the inspiration for this on Pioneer Woman Cooks. To achieve such sweet sticky goodness, you fill the bottom of your baking pan with a quick homemade caramel sauce. Then you sprinkle it with diced apple and arrange the rolls above. After a second rise, the rolls are baked and come out of the oven golden brown on top with caramel bubbling up from below. Next the entire pan is inverted onto a serving platter so that the caramel seeps into every crack and coats ever corner of these pillowy rolls. They're unbelievable served warm with their chewy bits of apple and oozing caramel sauce.

INGREDIENTS
Dough:
3-4 cups unbleached all-purpose flour
1 Tbsp. instant yeast
1 tsp. salt
1/4 cup sugar
1/4 cup butter, melted
1 egg, whisked
1 cup + 2 Tbsp. warm milk

Filling:
1/4 cup butter, melted
3/4 cup brown sugar
ground cinnamon

Caramel Apple Topping:
1/2 cup salted butter (if using unsalted butter, add a pinch of salt)
1 1/2 cups brown sugar
1 Tbsp. honey (probably unnecessary, I used it to replace corn syrup)
2 Tbsp. heavy cream
1 tsp. vanilla extract
1 Granny Smith apple, peeled, cored, and finely diced

DIRECTIONS
1. In a large bowl combine 1 1/2 cups flour, yeast, salt, and sugar. Whisk to combine. Pour in wet ingredients (butter, eggs, and milk). Stir until it is a thick paste. Add the remaining flour, 1/4 cup at a time, until it comes together into a ball.

2. Turn out onto a lightly floured flat surface, and knead the dough, adding more flour to prevent sticking, 8-10 minutes, until smooth. Spray the inside of a bowl with cooking spray, place the dough inside, cover, and let rise in a warm place until doubled, about 1 hour.

3. To prepare the caramel sauce, combine the butter, sugar, honey, heavy cream, and vanilla in a saucepan over medium heat and bring to a boil. Allow to boil for a few seconds before removing from the heat. Set aside to cool. 

4. Punch down the dough. Roll out into a large rectangle. Brush melted butter over the surface of the dough. Sprinkle with brown sugar and cinnamon. Roll up lengthwise. Cut into 12 evenly sized pinwheels. Pour the prepared caramel sauce into the bottom of a lightly greased 9x13 baking dish. Sprinkle the diced apple over the caramel sauce. Arrange the 12 rolls evenly spaced on top of the caramel and apples. Cover the pan and let rise until the rolls have doubled in size, about 1 hour.

5. Preheat oven to 350 F. Bake rolls, covered for the first 15 minutes. Remove the foil and continue baking until golden on top (approx. another 5-10 minutes). Remove from the oven and invert onto a large baking sheet or serving tray. Let cool slightly before serving.

Makes 12 rolls.

(Caramel Apple Topping adapted from Pioneer Woman Cooks)

Roasted Banana Bars with Browned Butter-Pecan Frosting

Roasted bananas? Yes. It was something new to me too. Ripe bananas (the more brown speckles the better) are sliced and tossed with brown sugar and butter and roasted to perfection. When I took the caramelized bananas out of the oven (before folding them into the batter), I wanted to stop right there and pour them over a big bowl of vanilla ice cream and dig in. It would have been so good. But every bit of roasted banana managed to make its way into these bars. Which I didn't regret, because they turned out terrific! I could have eaten the whole pan of naked bars. But before I got that far, I topped them with a thin layer of browned-butter frosting and a sprinkling of toasted pecans. Delicious.

INGREDIENTS
Bars:
2 cups ripe banana, sliced (about 3 medium)
1/3 cup packed dark brown sugar
1 Tbsp. cold butter, diced
9 oz. (about 2 1/4 cups) cake flour (I used all-purpose, but recommend cake flour for a lighter texture)
3/4 tsp. baking soda
1/2 tsp. baking powder
pinch salt
1/4 cup buttermilk
1 tsp. pure vanilla extract
1/2 cup unsalted butter, softened
1 1/4 cups sugar
2 large eggs

Frosting:
1/4 cup butter
pinch salt
2 cups powdered sugar
1/3 cup (3 oz.) cream cheese, softened
1 tsp. pure vanilla extract
1/4 cup pecans, toasted and chopped

DIRECTIONS
1. Preheat oven to 400 F. Lightly grease a 9x13 baking dish with cooking spray.

2. To prepare bars, combine banana, brown sugar, and diced butter in an 8-in. square baking dish. Bake in preheated oven for 35 minutes, stirring after 17 minutes. Cool slightly.

3. Reduce the oven temperature to 375 F.

4. Weigh or lightly spoon cake flour into dry measuring cups; level with a knife. Combine flour, baking soda, baking powder, and salt in a medium bowl. Combine banana mixture, buttermilk, and vanilla in another medium bowl. Place butter and granulated sugar in a large bowl; beat with a mixer at medium speed until well blended. Add eggs to granulated sugar mixture; mix well. Add flour mixture to sugar mixture alternating with banana mixture, beginning and ending with flour mixture.

5. Pour batter into the prepared baking pan. Bake in preheated oven for 20 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.

6. To prepare the frosting, melt the butter in a small saucepan over medium heat; cook 4 minutes or until lightly browned. Cool slightly. Combine browned butter, powdered sugar, cream cheese, and vanilla in a medium bowl; beat with a mixer until smooth. Spread frosting over cooled bars. Sprinkle with pecans.

Makes a 9x13 pan of bars.

(Adapted from Cooking Light)

Cinnamon Rolls, Revisited

Over the weekend I helped host a baby shower brunch for one of my best friends and the occasion called for cinnamon rolls. I'm not super clever at crafts or good at decorating, but I can bake. And I'm always happy to. It's probably my favorite way to spend a weekend morning. Forget the gym or running errands, I'd rather hide in my kitchen and create irresistible aromas and tastes.

I've shared this recipe before, but this time I made a few changes. The dough is the same. Still easy and wonderful. But now I'm giving you topping options- icing or cream cheese frosting. Take your pick. I loved the thicker cream cheese frosting. Dustin made it clear that he preferred the old icing. No big deal. This recipe comes in pans of two, so next go 'round I'll just make one each way!

1/2/10: Christmas morning called for cinnamon rolls. I knew the minute I rolled up my sleeves on Christmas Eve and set about making the dough that would become these buns, Christmas was destined to be a day of indulgences. Sugary-sweet fluffy white rolls drowning in vanilla icing...what a perfect breakfast. Problem is, one bun is never enough. As long as the pan of rolls remains on the counter I'll be eating them. All day long! Lucky I had Dustin's family to share them with (this isn't the type of treat you should enjoy on your own-that would be dangerous)!

As I mentioned, I made the dough the night before. I'd never done this before. I hoped that if I used active dry yeast instead of instant, and stored the dough in the refrigerator overnight (during the first rise), it would be ready to roll out in the morning. The dough was already overflowing its bowl by bedtime so I gently punched it down, re-covered it, and wished for the best. I woke up bright and early Christmas morning (much before the rest of the house- I'm like a little kid when it comes to Christmas- I can't sleep a wink!), tiptoed past the piles of presents, and into the kitchen to begin my work. I was slightly frightened to discover that the dough hadn't risen at all since I'd slapped it the night before. Had I killed it? Wait. Don't panic. I've got time- maybe it'll warm up and rise. And I was right. Two or three hours later (after presents- it's a long process in Dustin's home) the rolls had risen to the top of the pan and were ready to be baked!

They turned out wonderful: browned on the tips, soft and chewy in the middle! As you might guess, they didn't last long. Best enjoyed warm, with a large glass of milk, and a friend to share them with.

10/9/09: What is one of my absolute favorite foods ever? These are. They are the cinnamon buns my mom made us as kids. I love them. Because I am a breadaholic and because they are that good. Leave off the raisins, and Dustin loves them too. We all do! They're light and fluffy on the inside and sweet and sticky in between the layers. I try to under cook them a little so they stay soft and gooey, and then smother them in a rich glaze. Please, eat them warm, right out of the pan. It's an experience you can't live without.

In the rare chance that you have leftovers (OK, this recipe does make 2 pan-fulls), freeze or refrigerate and then warm them up in the microwave. They'll only keep for a day or two at room temperature. Someday I plan on making the frosting with cream cheese. Cinnabon uses cream cheese in their icing so I imagine it will be divine! When I do, I'll let you know how it goes.

INGREDIENTS
6-8 cups unbleached all-purpose flour
2 Tbsp. instant yeast
2 tsp. salt
1/2 cup sugar
1/2 cup butter, melted
2 eggs, whisked
2 1/4 cups warm milk

Filling:
1/2 cup butter, melted
1 1/2 cups brown sugar
ground cinnamon
raisins (optional)
pecans, chopped (optional)

Icing:*
4 cups powdered sugar
1/4 cup butter
1 tsp. vanilla extract
1/2 cup milk

*I don't actually have a specific recipe I follow when I make this icing. The basics are always the same: butter, sugar, and milk. It is supposed to be much thinner than the cream cheese frosting. It should be able to be poured on (rather than spread). Feel free to make more or less and adjust to your desired consistency.

OR
Cream Cheese Frosting:
8 oz. cream cheese, softened
1/2 cup butter, softened
6-8 Tbsp. milk
3 cups powdered sugar
1 tsp. pure vanilla extract
pinch salt

DIRECTIONS
1. In a large bowl combine 3 cups flour, yeast, salt, and sugar. Whisk to combine. Pour in wet ingredients (butter, eggs, and milk). Stir until it is a thick paste. Add the remaining flour, 1/2 cup at a time, until it comes together into a ball.

2. Lightly flour a flat surface, and knead the dough, adding more flour to prevent sticking, 8-10 minutes, until smooth. Spray the inside of a bowl with cooking spray, place the dough inside, cover, and let rise in a warm place until doubled, about 1 hour.

3. Punch down the dough and divide in half. Roll out each half into a large rectangle. Brush melted butter over the surface of the dough. Sprinkle with brown sugar, cinnamon, raisins (optional), and pecans (optional). Roll up lengthwise. Cut each log into 12 evenly sized pinwheels. Place into lightly greased 9x13 baking pans. Cover each pan and let rise until doubled in size, about 1 hour.

4. Preheat oven to 350 F. Bake rolls in preheated oven for 15-20 minutes, until golden on top. Remove from the oven and place on a cooling rack.

5. While the rolls are baking, prepare the icing/frosting. For the icing, whisk to combine all the ingredients in a medium bowl. Adjust milk and sugar until you reach the desired consistency. For the frosting, beat butter and cream cheese in a large bowl with an electric mixer until fluffy. Slowly add the milk, powdered sugar, vanilla, and salt. Beat until smooth. If the frosting is too thick, add more milk.

6. Pour icing/frosting over the hot rolls, dividing it among the two pans. Serve warm.

Fills 2 9x13 pans, about 24 rolls.

(Rolls from my mom, Cream Cheese Frosting adapted from All Recipes)

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)

Dark Chocolate Brownies with Fudgy Frosting, Revisited

This is one of the first dessert recipes I posted on this blog. The first time around the photo was horrible. This one is not much better, considering we devoured half the pan before I got around to shooting it! These brownies are dark, rich, and delicious. Once again, I couldn't wait 'till they cooled to slather on the frosting and take a bite (or two or three). That's why they look so messy. But when something tastes that good- who really cares, right?

2/8/09: Ironically, some of my most decadent dessert recipes have come from Whole Food's website. Eating natural whole foods doesn't have to be boring or unsatisfying. These brownies immediately caught my eye: dark chocolate with a buttery cocoa glaze. You can indulge and still feel good about what you are eating. The darker the chocolate, the higher antioxidant content. All pure ingredients make for a clear conscience, and for me, that means an even more delicious brownie! I used 60% Dark Ghirardelli chips (so not too bitter) and these were quickly devoured. (I didn't even have time to take a photo before they were half gone!) If you don't want your frosting to melt, make sure the brownies are completely cooled. You can add more powdered sugar for a thicker frosting. And of course...we served them with a little vanilla ice cream on the side!

INGREDIENTS

6 oz. 60% bittersweet chocolate, chopped

1/2 cup (1 stick) unsalted butter

2 tsp. vanilla extract

3 eggs

1 1/2 cups sugar

1/4 tsp. salt

1 cup all-purpose flour

Frosting (optional):

2 Tbsp. unsalted butter

1 1/2 Tbsp. unsweetened cocoa powder
1-2 Tbsp. warm water

1/2 tsp. vanilla extract

1 cup powdered sugar, sifted

DIRECTIONS

1. Preheat oven to 375 F.

2. Butter and flour a 9 x 9-inch baking pan. Set aside.

3. In a double boiler, melt chocolate and butter, stirring until smooth. (Or microwave, stirring every 20 seconds.) Stir in vanilla and let cool slightly.

4. In a large mixing bowl, beat eggs and sugar on medium high speed until thick and creamy, and sugar is dissolved, about 10 minutes. Gently stir in melted chocolate. Stir salt into flour and fold gently into chocolate mixture. Do not over mix.

5. Pour batter into prepared pan and spread to smooth. Bake 20 minutes, then cover with foil. Bake additional 10 to 15 minutes or until a toothpick inserted 1 inch from the center comes out clean.

6. While the brownies are baking, prepare the frosting. Melt butter and stir in cocoa powder. Mix until well blended. Add warm water and vanilla and whisk in confectioner's sugar, a little at a time, until frosting is smooth and spreadable, but not too thick.

7. Remove brownies from oven and let cool slightly in pan. Spread frosting over warm brownies for a hot fudge sauce effect or spread on cooled brownies and refrigerate until firm for brownies that will be served later or packed for travel.

Makes 12 brownies.

(Adapted from Whole Foods Market)

Chocolate Raspberry Layer Cake

I tried to surprise Dustin on his birthday. I planned a surprise barbecue that fell through. Turns out someone had let it slip that I was throwing him a party, so when it didn't happen he was indeed surprised (or rather disappointed). But we still celebrated. And I baked him this cake. Each tier of this moist chocolate cake is enveloped in raspberry jam and chocolate ganache with sugar-dusted raspberries perched on top. It's too bad birthdays don't come more often.

While this recipe has several steps, it's simple to make. My only advice is that you actually follow the directions (this is hard for me). If you don't let the cake cool, or freeze it between layers of frosting, it will become a slippery sliding mess. I'm not great at baking pretty cakes. I'm thrilled when they turn out somewhat attractive. But I can say, no matter how homemade my baked goods look, they usually taste dang good. And really, that's what matters.

INGREDIENTS
2 cups all-purpose flour
1 3/4 cups white sugar
3/4 cup unsweetened cocoa powder
2 tsp. baking soda
1/4 tsp. salt
1 cup water
3/4 cup buttermilk
3/4 cup vegetable oil
3 large eggs 

Chocolate Ganache and Raspberry Topping:
 18 oz. bittersweet chocolate (60% cacao), chopped
2 1/4 cups heavy whipping cream
6 Tbsp. raspberry jam, divided
2 (6-oz.) containers fresh raspberries
powdered sugar, for dusting

DIRECTIONS

To make the cake: 

1. Preheat to 350°F. Coat two 9-inch-diameter cake pans with 2-inch-high sides with nonstick spray. Line bottoms with parchment paper rounds; spray rounds. Sift flour, sugar, cocoa powder, baking soda, and salt into large bowl; whisk to blend and form well in center. Whisk 1 cup water, buttermilk, oil, and eggs in medium bowl to blend. Pour wet ingredients into well in dry ingredients; whisk just to blend. Divide cake batter between prepared pans (about 3 cups each).

2. Bake cakes in preheated oven until tester inserted into center comes out clean, about 25-30 minutes. Cool completely in pans on cooling racks.

To make the chocolate ganache:
1. Place chopped chocolate in medium bowl. Bring cream just to boil in heavy medium saucepan. Pour over chocolate. Let stand 1 minute, then stir until ganache is melted and smooth. Transfer 1 1/4 cups ganache to small bowl. Cover and refrigerate until ganache is thick enough to spread, stirring occasionally, about 1 hour. Let remaining ganache stand at room temperature to cool until barely lukewarm.

To assemble the cake:

1. Carefully run knife around pan edges to release cakes. Peel off parchment paper. Place cake layer on round on prepared rack. Spread 3 tablespoons jam over top. Spoon dollops of chilled ganache over, then spread evenly. Invert second cake layer onto another cardboard round or tart pan bottom. Peel off parchment paper. Carefully slide cake off round and onto frosted cake layer on rack. Spread remaining 3 tablespoons raspberry jam over top of second cake layer. Pour half of barely lukewarm ganache over cake, spreading over sides to cover. Freeze until ganache sets, about 30 minutes. 

2. Pour remaining ganache over cake, allowing to drip down sides and spreading over sides if needed for even coverage and to smooth edges. Freeze to set ganache, about 30 minutes. (Can be made 2 days ahead. Cover with cake dome and refrigerate. Let stand at room temperature 2 hours before continuing.) 

3. Arrange raspberries in concentric circles atop cake. Sift powdered sugar lightly over raspberries and serve.

Serves at least 10-12.

(Adapted from Bon Appetit)

Hummingbird Cake

My food tastes have definitely been influenced by living in Richmond the last 2 years. I no longer think it's strange to see shrimp and grits or fried green tomatoes listed on every restaurant menu. Sweet potato fries are often served on the side (that one I'm thrilled about!), collard greens are common, and sweet tea is standard. While we're by no means in the deep south down here (although we were the capitol of the Confederacy!), we've definitely left Yankee territory. I'm looking at our four years here as a chance to immerse myself in this new culture and explore Southern cuisine!

Supposedly hummingbird cake is a southern specialty. I happened upon this recipe on another food blog. With all the cream cheese, pineapple, banana, and pecans it sure seems southern to me! Whether or not it's truly traditional, as long as it's delicious I don't really care! We devoured this triple decker after our Easter Sunday dinner. The cake is moist and nutty and the frosting was spectacular! Due to a powdered sugar shortage, I just dumped what we had left into the bowl and hoped for the best (it was definitely less than 2 lbs.)! It turned out perfect- tart and sweet all at once! Too bad I didn't measure. Just keep adding powdered sugar until you reach the taste and consistency you're going for. I like to be able to taste the tangy cream cheese so I opt for less sugar.

INGREDIENTS
3 cups all-purpose flour
2 cups sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. salt
3 eggs, beaten
1 1/2 cups canola oil
1 1/2 tsp. pure vanilla extract
1 (8 oz.) can crushed pineapple, undrained
2 cups pecans, toasted and chopped (divided)
2 very ripe bananas, chopped

Cream Cheese Frosting:
2 (8 oz.) packages cream cheese, room temperature
1 cup (2 sticks) salted butter, room temperature
1-2 lbs. powdered sugar (to taste- I use less because I want to actually taste the cream cheese!)
2 tsp. pure vanilla extract

DIRECTIONS
1. Preheat oven to 350 F. Butter and flour 3 9-inch round cake pans.

2. In a large bowl, whisk to combine flour, sugar, baking soda, cinnamon, and salt. Add eggs, oil, and vanilla. Stir until all the dry ingredients are just moistened. Stir in the pineapple, 1 cup of the pecans, and the banana.

3. Distribute batter evenly into the three prepared cake pans. Bake in preheated oven for 20-30 minutes, until a toothpick inserted into the center comes out clean. Let cool several minutes in the pan before removing to a wire rack to cool completely.

4. To make the frosting, cream together cream cheese and butter in a large bowl with an electric mixer until smooth. Add the vanilla. Slowly add in the powdered sugar (to the desired sweetness) and beat until light and fluffy. Refrigerate until ready to use.

5. Once the cake has completely cooled, spread frosting between each layer and on the top and sides of the cake. Top with the remaining pecans.

Makes 1 9-inch round 3-layer cake.

(Adapted from Ezra Pound Cake)