Gingerbread Bread

Bake-a-palooza is just around the corner, but some things - like holiday baking - just can't wait. 

Today's snow storm provided the perfect excuse to stay inside and bake.

 

Taken from The Secret Recipe Blog
Makes three mini loaves or a 9 x 9 pan

BREAD
1 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground cloves
2 1/2 teaspoons ginger
1 teaspoon salt
1/2 cup butter, softened
1 cup white sugar
1 teaspoon orange extract, optional
1 cup applesauce
1 teaspoon baking soda

FROSTING
1 (8 oz.) pkg. cream cheese, softened
1 teaspoon vanilla extract
1/2 teaspoon orange extract
2 1/2 cups confectioner’s sugar

Preheat your oven to 350 degrees F. Grease and flour a 9 inch square pan or three small loaf pans

In a medium bowl, mix together flour, cinnamon, cloves, ginger, and salt. Set aside.

In a large bowl, cream butter and sugar until fluffy. Stir in orange extract. Mix baking soda into applesauce and stir into creamed butter mixture.

Add flour mixture. Mix until smooth.

Pour batter into prepared loaf pan (s).

Bake the 9 x 9 pan at 350 degrees F for 40 to 50 minutes or until a toothpick inserted into center of cake comes out clean. Bake the three small loaf pans at 350 degrees for 35 minutes.

FROSTING:
Beat cream cheese until fluffy. Beat in vanilla and orange extract. Slowly beat in confectioner’s sugar.
Once the cake has cooled, evenly spread the frosting on top.  Decorate with chopped candied orange peel or candied ginger .

My Notes:
Delicious! I was originally thinking this would make a great holiday gift. I'm not so sure about that, though, because of the frosting. I guess I will just have to eat them all.

Pumpkin Cupcakes with Maple Frosting

Because I could go on and on with pumpkin recipes.
Because I didn't refill my plate yesterday and only ate two servings of dessert.
Because I'm just not ready to part with pumpkin.

Pumpkin Cupcakes with Maple Cream Cheese Frosting 
Taken from the completely brilliant Ina Garten

Makes 10 cupcakes
Prep time: 10 minutes
Bake time: 25 minutes

1 C all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
2 extra-large eggs, at room temperature
1 C canned pumpkin purée (8 ounces), not pie filling
1/2 C granulated sugar
1/2 C light brown sugar, lightly packed
1/2 C vegetable oil
Maple Frosting (recipe follows)
1/2 cup coarsely chopped Heath bars, for serving (2 1.4-ounce bars)

Preheat the oven to 350 degrees. Line a muffin pan with 10 paper liners.

Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.

Divide the batter among the prepared tins (I use a level 2 1/4-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely.

Spread the cupcakes with the Maple Frosting and sprinkle with the chopped toffee bits.

Maple Frosting

6 oz cream cheese, at room temperature
3 Tbsp unsalted butter, at room temperature
1/4 tsp Maple Flavor
1/2 tsp pure vanilla extract
2 C sifted confectioners' sugar

In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the maple flavoring and vanilla extract. With the mixer still on low, slowly add the confectioners' sugar and mix until smooth.

 And, a few pictures of my very helpful cupcake co-bakers.

 

My Notes:
Seriously delicious. The only problem? The recipe only made 10 cupcakes.

Pumpkin Tiramisu

Pumpkin. Yum. Tiramisu. Yum.
Why in the world would I not make this recipe?

Pumpkin-Chocolate Tiramisu
from Everyday Food, November 2010 (p. 118)

Servings: 8
Active Prep Time: 30 minutes
Chilling Time: minimum of 3 hours

1 C mascarpone cheese
1 1/4 C heavy cream, cold
3/4 C powdered sugar
5 Tbsp amaretto (such as Disaronno
1 can (15 oz) pumpkin puree
2 oz semisweet chocolate, roughly chopped
1 Tbsp unsweetedn cocoa powder (plus 1 1/2 tsp for dusting)
27 to 30 ladyfingers (from a 14.2 oz package)
1/4 tsp ground cinnamon, for dusting

Whisk mascarpone until smooth. Add 1 C cream, powdreed sugar, and 2 Tbsp amaretto; whisk until soft peaks form (about 5 minutes). Fold in pumpkin puree until co mpletely incorporated.

Combine chocolate and 1/4 C cream. Microwave in short increments (about 20 seconds each), stirring each time, until chocolate is just melted. Stir mixture until smooth.

Transfer one-third of the pumpkin mixture to another bowl and fold in chocolate mixture until combined.

In another bowl, whisk 1 Tbsp cocoa into 1/3 C hot water; add 3 Tbsp amaretto.

Cover bottom on 8" square baking dish with ladyfingers. Liberally brush with cocoa mixture and top with half the pumpkin mixture. Add anotherl ayer of ladyfingers, brush with cocoa mixture, and top with all the pumpkin-chocolate mixture. Add a third layer of ladyfingers, brush with cocoa mixture, and top with remaining pumpin mixture.

Cover with plastic wrap and refrigerate 4 hours (or up to 3 days). To serve, dust with 1 1/2 tsp cocoa powder and 1/4 tsp cinnamon.

My Notes:
First, I tried this recipe out on some of my most discerning taste-testers. Believe me, they have very refined palettes. It passed their high standards.  Although, most of Dorothy's serving had to be scrubbed from her hair in the bath tub.

Next time, I would change the cocoa mixture that the ladyfingers are coated with slightly. I would mix only 1 Tbsp cocoa powder with 1/3 C hot coffee (instead of hot water). I was sort of missing the coffee taste that is in traditional tiramisu. 


Also, I would add additional chopped semisweet chocolate. Chopped chocolate sandwiched in each layer would have added some much-needed texture.


I am certainly not going to give up my pumpkin cheesecake or pumpkin pie to serve this at Thanksgiving, but I'm glad I tried it and will add it to my list of possible fall desserts in future years.

Mexi-Feast: Tres Leche Cake

This was the dessert for our Mexi-feast. I couldn't have asked for a better choice.

The other contenders were. . . 

Dulce de Leche Cake
Dulce de Leche Cheesecake Bars

Tres Leche Cake 

Taken from All Recipes

CAKE

1 1/2 C flour

1 tsp baking powder

1/2 C unsalted butter

1 C white sugar

5 eggs

1/2 tsp vanilla

MILK DRIZZLE

2 C whole milk

1 (14 oz) can sweetened condensed milk

1 (12 fluid oz) can evaporated milk

WHIPPED TOPPING

1 1/2 C heavy whipping cream

1 C sugar

1 tsp vanilla extract

Cocoa powder for dusting

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan. 

Sift flour and baking powder together and set aside. 

Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.

Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan. 

Bake at 350 degrees F for 30 minutes. Pierce cake several times with a fork. 

Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake. Leave plenty of time for the mixture to absorb, moving it around with a knife as needed.

Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Dust with cocoa powder.

Keep the cake refrigerated.

My Notes:
This was an incredibly moist and sweet cake. The fact that it was cold, though, actually made it feel more refreshing than overwhelming. I would definitely make it again.

Candy Bark

. . . or what to do with your left-over Halloween candy.

In case you are not already in a candy coma or in case you just don't have the energy to make dinner tonight or in case you have lots of extra Halloween candy - I insist you try this.

Halloween Candy Bark 
Makes 1 cookie sheet

Original Source: October 2010 Bon Appetit



Prep time: 15 minutes, plus an additional 10 minutes
Cooling time: 30 minutes, plus an additional 30 minutes


1 lb bittersweet chocolate, coarsely chopped
3 Butterfinger candy bars (or 8 fun size bars), roughly chopped
3 toffee candy bars (or 6 fun size bars), roughly chopped
8 Reese cups, cut into wedges
1/4 C up honey roasted peanuts
3 oz yellow, orange, and red peanut M&Ms, coarsely chopped
3 oz good quality white chocolate, finely chopped

Line a baking sheet with non-stick foil.

Place the chopped bittersweet chocolate in a heatproof bowl set over a pot of simmering water.  Heat, stirring occasionally until the chocolate is completely melted and smooth.  Pour the chocolate over the foil and smooth into a thin layer with a spatula.

Evenly sprinkle the melted chocolate with chopped candy bars, Reese cups, honey roasted peanuts, and peanut M&Ms.  Press gently to adhere the candy to the melted chocolate.  Transfer to the refrigerator and chill for 30 minutes.

Melt the white chocolate, again using the double boiler method, until smooth.  Drizzle over the chilled candy bark.  Return to the refrigerator and let chill again until the white chocolate is set, 30 minutes more.

Peel the sheet of chocolate away from the foil and break into irregular pieces.  Store in an airtight container in the refrigerator until ready to eat for breakfast, lunch, dinner, and every second in between.

My Notes:
Next time, I will use regular chocolate instead of bittersweet.
Next time, I will use peanut butter M&Ms instead of peanut.
Next time, I will buy the honey roasted peanuts instead of the unsalted.
Next time, I might add some crumbled up pretzels.

Blueberry Muffins

The meal at a recent book club meeting was breakfast. I was in charge of dessert and wanted to make something that wouldn't need to bake there. That's how I ended up with blueberry muffins.

Blueberries are a little scary this time of year, but I still gave it a try.

Coffee Cake Blueberry Muffins

Taken from Ina Garten

Makes 16 muffins

Prep time: 15 minutes

Cook time: 25 minutes

 

12 Tbsp (1-1/2 sticks) unsalted butter, at room temperature

1 1/2 C sugar

3 extra-large eggs, at room temperature

1 1/2 tsp vanilla extract

8 oz (about 1 C) sour cream

1/4 C milk

2-1/2 C all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 half-pints fresh blueberries, picked through for stems

Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt.

With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.

Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

My Notes:
These were okay. Really? I wanted them to taste more like the Bette Crocker blueberry muffins that come in a box. You know - the ones with the little can of blueberries inside. My main problem was that the blueberries clumped together in the bottom of the muffins.

Week 51: Chocolate PB Whoopie Pies

I've been looking a a whoopie pie cookbook and pan on Wililams Sonoma and Crate and Barrel for awhile. I finally caved and bought the book. My first experiment was chocolate whoopie pies with peanut butter filling.

Taken from Whoopie Pies by Sarah Billingsley and Amy Treadwell

Check out Bakerella for more information

Makes about 30 cakes (combine to make 15 finished whoopie pies)

Whoopie Pie Ingredients:

1 2/3 C all-purpose flour

2/3 C unsweetened cocoa powder

1 1/2 tsp baking soda

1/2 tsp salt

4 Tbsp unsalted butter, at room temperature

4 Tbsp vegetable shortening

1 C (packed) brown sugar

1 large egg

1 tsp vanilla extract

1 C milk

Peanut butter Filling Ingredients:

1 1/2 C creamy peanut butter

1 1/2 C (6 Tbsp) unsalted butter, at room temperature)

1 1/2 C powdered sugar

Directions for Whoopie Pies:

Position rack in the center of the oven and preheat to 375 degrees F. Line two baking sheets with parchment or Silpat mats.

Sift together flour, cocoa powder, baking soda, and salt. Using a stand or hand mixer, beat together butter, shortening, and brown sugar on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes. Add the egg and vanilla and beat for another 2 minutes.

Add half of the flour mixture and half of the milk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and 1/2 C milk and beat until combined.

Using a spoon, drop about 1 Tbsp of the batter onto one of the prepared baking sheets and repeat, spacing about 2" apart. Bake one sheet at a time for about 10 minutes, or until the pies spring back when pressed gently. 

Remove from the oven and let the cakes cool on the sheet for 5 minutes before transferring them to a rack to cool completely.

Directions for Filling:

Using a stand or hand mixer, beat together peanut butter and butter on low speed until smooth and creamy. Add the powdered sugar and beat on low to incorporate. Increase speed to medium and beat until the filling is light and fluffy, about 4 minutes.

 

Directions for Assembly:

Match up tops and bottoms based on size and shape. Spread filling on the flat side of one cak using a knife, spoon, or pastry bag. Top it with another cake, flat-side down.

My Notes:

These were fabulous! Brad and I each ate one (or maybe two!). Then, I sent them to work with Brad.

Week 50: Berry-Marshmallow Trifle

I chose this because I needed a fun, quick, and easy summer dessert.

Taken from Healthy Cooking, August / September 2010 (p. 28)
Prep time: 25 minutes
Yield: 10 servings

 1 3/4 C cold skim milk
1 pkg (1 oz) sugar-free instant vanilla pudding mix
1 carton (8 oz) frozen fat-free whipped topping, thawed
1 loaf (10 3/4 oz) frozen reduced fat pound cake, thawed, and cut into 1" cubes
3 C fresh strawberries, halved
2 C miniature marshmallows
3 Tbsp sliced almonds

Whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until softened. Fold in whipped topping; set aside.

Layer ingredients. Begin with cake cubes. Add pudding mixture followed by strawberries and marshmallows. Repeat until the dish is full. Top with sliced almonds. Chill until serving.

My Notes:
This would fill a 3-quarter trifle bowl. I do not have a trifle bowl. Instead, I used the adorable dishes you can see in the picture (from Fishs Eddy). I made them just a little too full, though. Not only were they over-flowing, but they had way too much dessert for one serving. They did keep really well in the fridge, though.

I would like to try this with my own pound cake - maybe something like a lemon pound cake.

Week 49: Margarita Cupcakes

I was looking for a cupcake that tasted like summer. Margarita cupcakes seemed like the perfect idea. And, it was a perfect idea until I attempted to make the frosting. I felt like I needed several margaritas by the time I finished and cleaned up the mess.

Taken from Annie's Eats

Makes about 24 cupcakes 

Cupcake Ingredients:
3 C all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
1 C unsalted butter, at room temperature
2 C sugar
4 large eggs, at room temperature
3 limes, zested and juiced
1/2 tsp vanilla extract
1 C buttermilk

Frosting Ingredients:
2 C sugar
8 large egg whites
Pinch of salt
1 1/2 C unsalted butter, at room temperature
2 1/2 Tbsp freshly squeezed lime juice
4 Tbsp tequila

For the Cupcakes:
Preheat the oven to 325˚ F.  Line two cupcake pans with paper liners.

In a medium bowl, combine the flour, baking powder and salt; stir with a fork to blend.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, 3-5 minutes.  Blend in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.  Beat in the lime zest, lime juice and vanilla.

With the mixer on low speed, mix in the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients.  Beat each addition just until incorporated.
Divide the batter between the prepared cupcake liners, filling each about 3/4 full.

Bake 20-24 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.  If desired, brush the cooled cakes with tequila to emphasize the true margarita flavor.

Frosting Directions:
To make the frosting, combine the sugar, egg whites, and salt in a heatproof bowl set over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.

Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.

Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (don’t worry, it will come together, though it may take a long time!)  Stir in the lime juice and tequila and mix until fully incorporated and smooth.

My Notes:
The cake part of the cupcakes were really easy to make and super-tasty. I did drizzle a bit of tequila over the top of each cupcake before frosting. It added to the flavor.


The frosting was when I started to loathe these cupcakes. After lots of careful thinking, I blame step one of the frosting directions. I either over-heated or under-heated the egg and sugar mixture. I need to invest in a candy thermometer. Nevertheless, I tried to recover from my error by really, really beating the frosting. Think 30 minutes on high in the Kitchenaid. I may have actually over-mixed it. It was runny. It seemed like a good idea to add some cream of tartar to try to save it. That didn't work. It seemed like a good idea to harden it in the freezer. That worked - until I started beating it to make it smooth again. I ended up freezing it and then piping it on to the cupcakes as quickly as possible. The cupcakes had to be refrigerated or the frosting would soften and ooze off of the cakes.


It was incredibly frustrating to say the least, but the frosting - no matter how runny - did taste pretty good.

Week 47: Chocolate Cobbler

I don't think I even need to explain why I picked this recipe.

Taken from Susan Hawkins for Tasty Kitchen

1 C flour
2 tsp baking powder
1/4 tsp salt
7 Tbsp cocoa powder, divided
1 1/4 C sugar, divided
1/2 C milk
1/3 C melted butter (5 1/3 Tbsp)
1 1/2 tsp vanilla
1/2 C light brown sugar, packed
1 1/2 C hot tap water

Preheat oven to 350 degrees.

Stir together the flour, baking powder, salt, 3 tablespoons of the cocoa, and 3/4 cup of the white sugar.

Stir in the milk, melted butter, and vanilla to the flour mixture. Mix until smooth.

Pour the mixture into a deep ungreased 8-inch baking dish.

In a separate small bowl, mix the remaining white sugar (it should be 1/2 cup), the brown sugar, and remaining 4 tablespoons of cocoa. Sprinkle this mixture evenly over the batter.

Pour the hot tap water over all. DO NOT STIR!

Bake for about 50 minutes or until the center is set.

Let stand for a few minutes and serve with homemade ice cream using the gooey sauce to spoon over all.

My Notes:
This was amazing hot out of the oven and again on day 2. I garnished it with fresh cherries on Day 1; the cherries weren't needed. It might also be good with sliced bananas or nuts added.

Week 46: Red Velvet Cheesecake Cupcakes

I tried a red velvet cheesecake cupcake at Just Baked! in Ann Arbor.  It was delicious and needed to be re-created in my own kitchen.

Taken from My Baking Adventures

Makes 8 cupcakes

Filling:
8 oz cream cheese, softened
4 Tbsp granulated sugar
1 1/2  Tbsp lightly beaten egg (break egg, mix with fork, measure)
1/4 tsp vanilla

Batter:
1 C + plus 2 Tbsp all purpose flour (5 oz)
2 tsp unsweetened natural cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 C vegetable oil
2/3 C granulated sugar
1 tsp apple cider vinegar
1 large egg
1 Tbsp red food coloring
3/4 tsp vanilla
3 Tbsp sour cream

Preheat oven to 350 degrees F. Line 8 muffin cups with paper liners.

Prepare filling first. Beat together softened cream cheese and sugar. Add egg and vanilla and stir until smooth. Set aside.

In a mixing bowl, thoroughly stir together flour, cocoa powder, baking soda and salt.

In a second mixing bowl, stir together oil, sugar, vinegar, egg, red food coloring, vanilla, and sour cream. Mix very well, then add flour mixture and stir just until blended.

Measure out approximately 1/3 C red mixture and set aside.

Fill each muffin cup about 1/3 full. Spoon cream cheese mixture over red mixture, dividing evently between all cups. Drop small spoonfuls of reserved red batter on top of cream cheese mixture.

Bake for 20-23 minutes. Let cool on a wire rack. Carefully lift muffins from cups.

Best serve slightly chilled.

My Notes:
The proportions in my recipe above are actually a doubling of the cream cheese mixture in the original recipe. This was great because it added to the cheesecake-y flavor of the finished product. It did make really giant cupcakes, though. Cupcakes with hugely deformed tops. Tops that had to be chopped off to make the dessert look more like a cupcake and less like a mushroom. Tops that looked totally ugly after being chopped off. Ugly tops that were covered with cream cheese frosting from a can (gasp!) that was piped on top.

Next time, I would only fill the cupcake liner about 1/4 of the way full of the red velvet mixture, making 10 cupcakes instead of eight. 

Week 43: Cherry Coke Cupcakes

Coke. Yum. Cherry Coke. Yum. Cupcakes. Yum. Chocolate. Yum.

Yield: 10-12 cupcakes
Adapted from Annie's Eats

For the cupcakes:
1-1/2 C all-purpose flour
3 Tbsp cocoa powder
1/2 tsp baking soda
1/4 tsp salt
3/4 C sugar
8 Tbsp unsalted butter, at room temperature
1 large egg
1/2 C buttermilk
3/4 C Coca-Cola
1/4 tsp maraschino cherry juice
2 tsp vanilla extract
Maraschino cherries, stemless

For the glaze:
1 C confectioners’ sugar
2 Tbsp Coca-Cola

For topping:
1-1/3 C heavy cream
6 - 8 Tbsp powdered sugar
Maraschino cherries

Preheat the oven to 350° F.  Line  a muffin pan with foil or paper liners.

In a medium bowl combine the flour, cocoa powder, baking soda and salt.  Stir together and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and butter.  Mix on medium-high speed until light and fluffy.   Mix in the egg until incorporated.   In a bowl or large measuring cup, combine the buttermilk, Coke, maraschino cherry juice, and vanilla extract; stir to combine.  (This mixture may look disgusting and/or curdled – it’s okay!)

Mix the dry ingredients into the butter-sugar mixture on low speed, alternately with the liquid ingredients, beginning and ending with the dry ingredients and mixing just until incorporated.  Divide the batter evenly between the cupcake liners.

Drop 4 or 5 stemless maraschino cherries into each cupcake well and push them down into the batter.

 Bake for about 18 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

To make the optional glaze, combine the confectioners’ sugar and Coke in a small bowl and whisk until smooth.  Spoon or drizzle a small amount of the top of each cupcake.  Allow to set.

To make the whipped cream topping, add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment.  Begin whipping on medium speed, slowly adding the confectioners’ sugar and gradually increasing the speed to high as the cream holds soft peaks.  Whip until the cream holds stiff peaks, being careful not to overbeat.

Spoon or pipe the whipped cream on top of the cupcakes and top each with a maraschino cherry.

My Notes:
The proportions in the original recipe seemed a little off. I had enough batter to make more than 12 cupcakes but only had enough whipped cream frosting to top 4 cupcakes. I doubled the whipped cream ingredients in the recipe above.

The finished product was really moist. It didn't taste overwhelmingly like coke or like cherries, but it was fun tasting.

Week 42: Peanut butter Banana Cake with Chocolate Frosting

A fun little treat.

Taken from Buns in My Oven

Peanut butter Banana Cake
1 C (2 sticks) butter, softened
1 C sugar
2 eggs
1 tsp vanilla
1/2 C buttermilk
3 medium bananas, mashed
1/3 C peanut butter
2 C flour
1 1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1 C walnuts, optional

Preheat oven to 350 degrees.

In the bowl of a stand mixer, beat together the sugar and butter until light and fluffy. Beat in eggs, vanilla, peanut butter.

In a separate bowl, combine the flour, baking soda, cinnamon, and salt.

Add flour and buttermilk alternately to the batter. Stir in bananas.

Pour batter into two greased 8" cake pans (each about 1 1/2" deep) and bake for 40 minutes or until a tester comes out clean.

Cool completely before frosting.

Chocolate Frosting

1 C white sugar
6 Tbsp butter
6 Tbsp milk
11.5 oz milk chocolate chips


Add sugar, butter, and milk to a small saucepan over medium heat and bring to a boil. Boil for exactly 60 seconds and remove from heat. Stir in chocolate chips and continue stirring until the chocolate has melted. Use frosting immediately as it will harden quickly. Makes about 2 cups and will easily frost between and on top of the 2 layers.

My notes:
I had a difficult time getting the cakes to actually bake all the way. The bananas make for such a moist cake that it seems to stay raw in the center forever, and my center fell as soon as they came out of the oven.


The final product was okay. The peanut butter taste was very subtle and the frosting was delish!

Week 41: Cookie Bars

I stalk Bakerella. I've never made anything from there though. I enjoy looking at the beautiful treats but don't seem to have the patience to actually try any of the recipes. Until I saw this one. . . simple enough for even me.

Taken from Bakerella
Makes one 9 x 13 pan

2 3/4 C all purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
2/3 C butter, softened (10 2/3 Tbsp)
1 lb light brown sugar
3 eggs
1 tsp vanilla
11.5 oz package milk chocolate chips
1 C chopped pecans
1 C caramel chips


Sift flour, baking powder and salt in a large bowl. Set aside.

Combine butter and sugar using a mixer until blended.

Add eggs, one at a time to sugar mixture, mixing on low in between each addition. Add vanilla and mix.

Add flour and mix until combined.

Stir in chips and then pecans.

Coat a 13 X 9 pan with non-stick spray and spread batter evenly into dish.

Bake at 350 degrees for 45 minutes or until top is golden brown.

My notes:
I had a tough time getting these to bake. The original recipe was 30 minutes of baking; I ended up leaving them in the oven for a little more than 45 minutes. They needed additional time to set before slicing. The final product was really good, though. They stayed moist and fresh tasting for several days.

Week 38: Snickers Bars

Em sent me this recipe. She does that. She sends recipes and says, "I think you should make this." And, I do almost every time. And, she's right almost every time. Thanks Em.

Note - I don't usually measure ingredients by weight, but I did for this recipe. It made things much easier and more precise.

Taken from Instructables Living

14 oz milk chocolate (about 2 C chips) divided in half
3.5 oz  (1/2 cup) butterscotch chips, divided in half
192 g (3/4 cup) creamy peanut butter, divided into 3 parts (1/4 cup, 64g each)
5 1/2 Tbsp butter (divided: 4 Tbsp and 1 1/2 Tbsp)
1 C sugar
1/2 C evaporated milk, divided in half
156 g (1 1/2 C) marshmallow fluff
1 tsp vanilla
1.5 C salted peanuts, chopped (or substitute nuts of your choice)
1 lb chewy caramels 

Line a 9 x 13" pan with waxed paper or plastic wrap, making sure there's plenty of extra draped over the sides and ends of the pan.  Don't skip this step or your delicious and beautiful Snickers Bars will never ever leave your 9 x 13" pan.

Layer 1: Chocolate
Combine 7 oz chocolate (1 C chips), 1.75 oz butterscotch (1/4 C chips), and 64 g (1/4 C) peanut butter in a microwave-safe bowl. Heat in 20-second increments, stirring each time, until all ingredients melt together smoothly. Pour into your pan, and spread in an even layer. Put the pan in the fridge or freezer to set.

Layer 2: Nougat
Combine 4 Tbsp butter, 1 C sugar, and 1/4 C evaporated milk in a small heavy-bottomed pot. Heat on low until the mixture melts, mixes, and starts to bubble.  Stir as necessary. Remove from heat, and add 1 tsp vanilla, 64 g (1/4 C) peanut butter, and 1.5 C (156 grams) marshmallow fluff. Stir until all ingredients are melted and smoothly combined, then let it cool slightly. Pour into your pan on top of the chocolate, and spread in an even layer. Put the pan back into the freezer to set.

Layer 3: Caramel and Peanuts
Combine 1/4 C evaporated milk, 1 1/2 Tbsp butter, and pound of caramels in the (cleaned) small pot. Heat on low, stirring frequently, until the caramels have melted into the milk and butter.  Melt slowly over low heat and stir. Follow the directions or it will burn. Coarsely chop the 1.5 cup peanuts, and stir into the caramel. Pour caramel/peanut mixture into your pan, and spread in an even layer. Stick the pan back in the freezer to set.

Layer 4: More Chocolate
Melt 7 oz milk chocolate (1 C), 1.75 oz (1/4 C) butterscotch chips, and 64g peanut butter (1/4 C) as described in initial step. Pour into your pan, and spread in an even layer on top of the caramel. Put the pan back in the freezer to set.

Remove pan from the freezer, and lift up the waxed paper or plastic to remove the treats. Deposit your block on a cutting board. Use a sharp, heavy kitchen knife to cut the rough edges offf your block, making the edges nice and square and tidy. Cut strips across your block.  These should be the desired width of your finished Snickers bars. Cut across your strips, setting the length of your finished Snickers bars.  (I cut about 1" square pieces.) Return to the freezer while slicing, as necessary. These slice much easier when cold.

Store in the refrigerator or freezer.

My Notes:
I made this for a potluck at work. Everyone loved it! It will be part of my regular rotation of desserts, especially for large events. It made many, many little squares of deliciousness.


I'm not sure if my nougat layer set quite right. It remained really soft, and the bars had to be chilled to be served.

Week 37: French Silk Pie

I love French Silk Pie from Baker's Square. Our Baker's Square closed. That means no more French Silk Pie for me. So, I decided to make my own, and it was almost the death of me.

Taken from: Cook's Country (sample edition, 2010, p. 27)
Serves 8 to 10

1 C heavy cream, chilled
3 large eggs
3/4 C sugar
2 Tbsp water
8 oz bittersweet chocolate, melted and cooled
1 Tbsp vanilla extract
8 Tbsp (1 stick) unsalted butter, cut into 1/2" pieces and softened
1 (9") pie shell, baked and cooled

With electric mixer on medium-speed, whip cream to stiff peaks, 2 to 3 minutes. Transfer to small bowl and refrigerate.

Combine eggs, sugar, and water in large heatproof bowl set over medium saucepan filled with 1/2" barely simmering water (don't let water touch bowl). With electric mixer on medium speed, beat until egg mixture is thickened and registers 160 degrees, 7 to 10 minutes. Remove bowl from heat and continue to beat egg mixture until fluffy and cooled to room temperature, about 8 minutes.

Add chocolate and vanilla to cool egg mixture and beat until incorporated. Beat in butter, a few pieces at a time, until well combined. Using spatula, fold in whipped cream until no streaks of white remain. Scrape filling into pie shell and refrigerate until set, at least 3 hours and up to 24 hours.

Serve with whipped cream.

My Notes:
The step that involved beating the eggs, sugar, and water over simmering water did not work at all. I dumped the first batch and beat the second batch for about 30 minutes. I still don't think the pie turned out to be the right consistency. It still tasted good, though.

Week 35: Loaded Oatmeal Cookies

Because I don't make cookies nearly enough.

And because cookies with oatmeal and raisins must be healthy.

And because there has been all-together too many potatoes around here this week.

Loaded Oatmeal Cookies
Adapted from Barefoot Contessa on Foodnetwork

Bake time: 25 minutes
Makes 30 - 35 cookies


1 1/2 C pecans
1/2 lb (2 sticks) unsalted butter, at room temperature
1 C dark brown sugar, lightly packed
1 C granulated sugar
2 extra-large eggs, at room temperature
2 tsp pure vanilla extract
1 1/2 C all-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
1 tsp kosher salt
3 C old-fashioned oatmeal
1 1/2 C raisins
2 C milk chocolate chips

Preheat the oven to 350 degrees F.

Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.

Use an electric mixer to beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.

Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, pecans, and chocolate chips and mix just until combined.

Drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand.

Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.

My notes:
These needed to sit on the pan and cool for several minutes before they could be moved to the cooling rack. Any attempts to move them right away resulted in cookies that were crumbled and had to be eaten immediately!

And, it has to be said that these really were best eaten right away. Even sealed in an air-tight container, the cookies got really crunchy really fast. They don't keep in a tasty way for more than a couple of days.

Week 34: Chewy Chocolate Brownies

I love chocolate. What's there not to love? I wouldn't say, though, that I'm a really huge fan of brownies. I couldn't resist this recipe, though.

Chewy Chocolate Brownies
Taken from Cooks Illustrated
March / April 2010 (p. 23)



1/3 C Dutch-processed cocoa
1/2 C plus 2 Tbsp boiling water
2 oz unsweetened chocolate, finely chopped
4 Tbsp unsalted butter, melted
1/2 C plus 2 Tbsp vegetable oil
2 large eggs
2 large egg yolks
2 tsp vanilla extract
2 1/2 C sugar
1 3/4 C flour
3/4 tsp salt
6 oz bittersweet chocolate, cut into 1/2" pieces

Begin by preparing 9 x 13 pan. Cut 18" length foil and fold lengthwise to 8" width. Fit foil into length of pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14" length foil and fit into width of pan in the same manner, perpendicular to the first sheet. Spray with nonstick cooking spray.

Adjust oven rack to lowest position. Heat oven to 350 degrees.

Whisk cocoa and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.






Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool 90 minutes. (If using glass pan, only cool in pan for 10 minutes.)

Using foil overhang, lift brownies from pan. Return brownies to wire rack and let cool completely for about 1 hour. Cut into 2" squares and serve.



My Notes:
The recipe suggested adding 1 1/2 tsp instant espresso along with the cocoa powder to the boiling water. I didn't this time but would in the future.

These beg to be eaten with glass of cold milk or, better yet, vanilla ice cream. AMAZING!

Week 34: Carrot Cake (belated Easter)

I've been meaning to share this for awhile. I got distracted by the pizza, though.

Here's the cake I made for Easter. . . .

I have an incredibly complicated carrot cake recipe from my great uncle involving pineapple and raisins and coconut and shredded carrots and lots and lots of mixing. Needless to say, I was a little skeptical of this carrot cake recipe - it doesn't have hardly any ingredients. It did not, however, disappoint.

Taken from Pioneer Woman Cooks

Prep Time: 20 Minutes
Cook Time: 50 Minutes
Servings: 12



FOR CAKE:
2 C sugar
1 C vegetable oil
4 whole eggs
2 C all-purpose flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
2 C grated carrots

FOR ICING:
1 stick regular butter, softened
1 package (8 oz) cream cheese, softened
1 pound powdered sugar
2 tsp vanilla
1 C pecans, chopped

Mix together the sugar, oil and eggs in a large bowl. In another bowl sift together flour, salt, baking powder, baking soda and cinnamon. Add to first mixture and combine. Then add carrots and mix well. Pour into a greased and floured pan (bundt, sheet cake, 9 x 13 pyrex) and bake until done, 25 to 50 minutes, depending on the pan you use.

(I used two circle pans. It still took close to 50 minutes to cook.)

Cool completely.

In larger bowl, cream butter and cream cheese. Add sugar and vanilla and blend, then mix in the nuts. Spread on cooled carrot cake.

I doubled the frosting recipe, ate many spoonfuls, and still had lots and lots left-over.




My notes:
This recipe is a keeper. I think it may have replaced my great-uncle's stand-by simply because it's way easier.

My mom was awfully proud of herself; she taught Luke to stick his fingers in the frosting and lick them off. Guess the cake really was irresistible.