Hot Fudge Pudding Cake

Published February 1, 2007.

Why this recipe works:

Most hot fudge pudding cakes end up looking rich and fudgy but have very little chocolate flavor. For a Hot Fudge Pudding Cake recipe that tasted as good as it looked, we folded semisweet chocolate chips into the batter, which added another layer of chocolate flavor and ensured plenty of gooey pockets in the baked cake. Vegetable oil, which most recipes call for, was flavorless, and we found substituting melted butter improved our Hot Fudge Pudding Cake’s flavor. Using Dutch-processed cocoa, which is less acidic than natural cocoa powder, produced a richer chocolate taste.
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Hot Fudge Pudding Cake

We use an unusual technique to make a rich chocolate sauce for this rich dessert, which is truly part cake and part pudding. Watch the Video

Serves 6 to 8

Do not overbake this cake or the pudding sauce will burn in the pan and the cake will be dry, not fudgy. Store leftovers, covered with plastic, in the refrigerator. Reheat individual servings in a microwave on high power until hot (about 1 minute).

Ingredients

• 1 cup sugar
• 1/2 cup Dutch-processed cocoa powder
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 4 tablespoons unsalted butter (1/2 stick), melted
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 1/2 cup semisweet chocolate chips
• 1 cup boiling water
• Whipped cream or vanilla ice cream

Instructions

1. 1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray 8-inch square glass or metal cake pan with cooking spray. Whisk 1/2 cup sugar with 1/4 cup cocoa in small bowl.
   
   2. Whisk flour, remaining 1/2 cup sugar, remaining 1/4 cup cocoa, baking powder, and salt in large bowl. Whisk milk, butter, egg yolk, and vanilla in medium bowl until smooth. Stir milk mixture into flour mixture until just combined. Fold in chocolate chips (batter will be stiff).
   
   3. Using rubber spatula, scrape batter into prepared pan and spread into corners. Sprinkle reserved cocoa mixture evenly over top. Gently pour boiling water over cocoa. Do not stir.
   
   4. Bake until top of cake looks cracked, sauce is bubbling, and toothpick inserted into cakey area comes out with moist crumbs attached (see photos), about 25 minutes. Cool on rack for at least 10 minutes. To serve, scoop warm cake into individual serving bowls and top with vanilla ice cream or whipped cream.
   
   Baby Cakes:
   Put a fancy spin on this homey recipe by baking up individual pudding cakes. Spray eight 6-ounce ovenproof ramekins or coffee cups with cooking spray. Fill each with 2 tablespoons batter. Top each with 1 1/2 tablespoons cocoa mixture, followed by 2 tablespoons boiling water. Arrange cups on rimmed baking sheet and bake until tops are just cracked, 20 to 25 minutes.
   

Kitchen Know-How: Is it Done Yet?

This highly unconventional cake breaks most of the usual rules, including how to judge when it's ready to come out of the oven.

1. When the top is crackled like a brownie and the sauce is bubbling up from the bottom, it's time to start testing for doneness. For the most accurate test, insert the toothpick close to the edge, where the cake is firmest. (Don't insert the toothpick in the center, where the cake should be gooey.)

2. The toothpick should have large, moist crumbs-but no gooey batter- attached.Check at least 2 spots to be certain that what's sticking to the toothpick isn't just a melted chocolate chip.

Texas Sheet Cake

From Cook's Country | February/March 2008

• Print

Why this recipe works:

Texas Sheet Cake is a huge, pecan-topped cake with three distinct layers of chocolaty goodness. We poured sweet chocolate icing over a cake hot out of the oven. When it cooled, we had an icing layer, a fudgy layer where the icing and hot cake had mixed together, and a bottom layer of moist… read more

Texas Sheet Cake

The signature fudgy texture is created when warm icing is spread over a hot cake. Watch the Video

Serves 24

Toast the pecans in a dry skillet over medium heat, shaking the pan occasionally, until golden and fragrant, about 5 minutes.

Ingredients

• Cake

• 2 cups all-purpose flour
• 2 cups sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs plus 2 yolks
• 2 teaspoons vanilla extract
• 1/4 cup sour cream
• 8 ounces semisweet chocolate, chopped
• 4 tablespoons unsalted butter
• 3/4 cup vegetable oil
• 3/4 cup water
• 1/2 cup Dutch-processed cocoa powder

• Chocolate Icing

• 8 tablespoons (1 stick) unsalted butter
• 1/2 cup heavy cream
• 1/2 cup Dutch-processed cocoa powder
• 1 tablespoon light corn syrup
• 3 cups confectioners' sugar
• 1 tablespoon vanilla extract
• 1 cup toasted pecans, chopped

Instructions

1. 1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease 18- by 13-inch rimmed baking sheet. Combine flour, sugar, baking soda, and salt in large bowl. Whisk eggs and yolks, vanilla, and sour cream in another bowl until smooth.
   
   2. Heat chocolate, butter, oil, water, and cocoa in large saucepan over medium heat, stirring occasionally, until smooth, 3 to 5 minutes. Whisk chocolate mixture into flour mixture until incorporated. Whisk egg mixture into batter, then pour into prepared baking pan. Bake until toothpick inserted into center comes out clean, 18 to 20 minutes. Transfer to wire rack.
   
   3. For the icing: About 5 minutes before cake is done, heat butter, cream, cocoa, and corn syrup in large saucepan over medium heat, stirring occasionally, until smooth. Off heat, whisk in confectioners’ sugar and vanilla. Spread warm icing evenly over hot cake and sprinkle with pecans. Let cake cool to room temperature on wire rack, about 1 hour, then refrigerate until icing is set, about 1 hour longer. (Cake can be wrapped in plastic and refrigerated for up to 2 days. Bring to room temperature before serving.) Cut into 3-inch squares. Serve.
   

Timing is Everything

The key to perfectly moist Texas sheet cake is to let the warm icing soak into the hot cake. As soon as the cake comes out of the oven, pour the warm icing over the cake and use a spatula to spread the icing to the edges of the cake. This creates the signature fudgy layer between the icing and the cake.

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Hearty Vegetable Chowder

Hot Cocoa Cake

From Cook's Country | December/January 2015

Why this recipe works:

Reminiscent of a steaming hot mug of cocoa on a cold winter morning, this rich layer cake gets its name from the combination of chocolate cake and marshmallow filling. To make the filling, we stabilize marshmallow crème with gelatin and then stir in butter and vanilla for creaminess and flavor. For the frosting, we use a combination of cocoa powder and white chocolate chips added to fresh whipped cream. The top of the cake (like the top of your hot chocolate) gets a garnish of marshmallows and a dusting of cocoa.
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Serves 12 to 16

Ingredients

• 1 teaspoon plain gelatin
• 1/4 cup cold water
• 6 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract
• Pinch salt
• 2 cups marshmallow crème
• 1 1/2 cups heavy cream
• 3 tablespoons Dutch-processed cocoa powder, plus extra for dusting
• 1/2 cup white chocolate chips
• 3 (8-inch) chocolate cake layers (see related content)
• 24-36 large marshmallows

Instructions

FOR THE FILLING: Sprinkle gelatin over water in large bowl and let sit until softened, about 5 minutes. Microwave mixture until bubbling around edges and gelatin dissolves, about 15 seconds. Stir in butter, vanilla, and salt until combined. Let mixture cool until just warm to touch, about 5 minutes. Whisk in marshmallow crème until smooth; refrigerate marshmallow filling until firm enough to spread, about 30 minutes.
FOR THE FROSTING: Bring 1/2 cup cream and cocoa to simmer in small saucepan over medium-high heat, whisking until smooth. Pour cream mixture over white chocolate chips in small bowl and whisk until melted and smooth. Let white chocolate mixture cool completely, about 30 minutes. Using stand mixer fitted with whisk, whip remaining 1 cup cream with cooled white chocolate mixture on medium-high speed until soft peaks form, 60 to 90 seconds.
TO ASSEMBLE: Place 1 cake layer on plate or pedestal. Spread half of filling in even layer over top. Top with second cake layer and remaining filling. Place third cake layer on top. Spread top and sides of cake with even layer of frosting. Arrange marshmallows on top in large mound; dust with extra cocoa. Serve.

Chocolate Angel Pie

From Cook's Country | February/March 2013

Why this recipe works:

For a pie with a balance of chocolate filling, crisp meringue, and fluffy whipped cream, we needed to boost the chocolate flavor. By making a cooked custard, we were able to load nearly a pound of chocolate into the filling, and using part milk and part bittersweet chocolate lent depth and complexity. True meringue takes time, and we found that 2½ hours in the oven was necessary for the lightest, crispest crust. To prevent the crust from sticking to the pan, we rely on a double dose of cornstarch—in the egg whites and as a coating for the pie plate. To finish, we go with lightly sweetened whipped cream and a sprinkling of cocoa powder.
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Chocolate Angel Pie

In our early experiments, this pie was no angel: The meringue crust stuck and the chocolate flavor was faint. Watch the Video

Serves 8 to 10

Serve the assembled pie within 3 hours of chilling.

Ingredients

• FILLING

• 9 ounces milk chocolate, chopped fine
• 5 ounces bittersweet chocolate, chopped fine
• 3 large large egg yolks
• 1 1/2 tablespoon granulated sugar
• 1/2 teaspoon salt
• 1/2 cup half-and-half
• 1 1/4 cups heavy cream, chilled

• MERINGUE CRUST

• 1 tablespoon cornstarch, plus extra for pie plate
• 1/2 cup (3 1/2 ounces) granulated sugar
• 3 large egg whites
• Pinch cream of tartar
• 1/2 teaspoon vanilla extract

• TOPPING

• 1 1/3 cups heavy cream, chilled
• 2 tablespoons confectioners' sugar
• Unsweetened cocoa powder

Instructions

1. 1. FOR THE FILLING: Microwave milk chocolate and bittersweet chocolate in large bowl at 50 percent power, stirring occasionally, until melted, 2 to 4 minutes. Whisk egg yolks, sugar, and salt together in medium bowl until combined, about 1 minute. Bring half-and-half to simmer in small saucepan over medium heat. Whisking constantly, slowly add hot half-and-half to egg yolk mixture in 2 additions until incorporated. Return half-and-half mixture to now-empty saucepan and cook over low heat, whisking constantly, until thickened slightly, 30 seconds to 1 minute. Stir half-and-half mixture into melted chocolate until combined. Let cool slightly, about 8 minutes.
   
   2. Using stand mixer fitted with whisk, whip cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Gently whisk one-third of whipped cream into cooled chocolate mixture. Fold in remaining whipped cream until no white streaks remain. Cover and refrigerate for at least 3 hours, or until ready to assemble pie. (Filling can be made up to 24 hours in advance.)
   
   3. FOR THE MERINGUE CRUST: Adjust oven rack to lower-middle position and heat oven to 275 degrees. Grease 9-inch pie plate and dust well with extra cornstarch, using pastry brush to distribute evenly. Combine sugar and 1 tablespoon cornstarch in bowl. Using stand mixer fitted with whisk, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, 1 to 3 minutes. Gradually add sugar mixture and whip until glossy, stiff peaks form, 3 to 5 minutes. Add vanilla to meringue and whip until incorporated.
   
   4. Spread meringue into prepared pie plate, following contours of plate to cover bottom, sides, and edges. Bake for 1½ hours. Rotate pie plate, reduce oven temperature to 200 degrees, and bake until completely dried out, about 1 hour longer. (Shell will rise above rim of pie plate; some cracking is OK.) Let cool completely, about 30 minutes.
   
   5. FOR THE TOPPING: Spoon cooled chocolate filling into cavity of pie shell, distributing evenly. Using stand mixer fitted with whisk, whip cream and sugar on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Spread whipped cream evenly over chocolate. Refrigerate until filling is set, about 1 hour. Dust with cocoa. Slice with sharp knife and serve.
   

Don’t Make This Mistake: Busted Crust

The egg white crust is part of what distinguishes angel pie. To avoid a sticky, broken meringue shell, we added cornstarch to the whites, and we greased the pie plate and dusted it with more cornstarch. We also figured out the ideal baking time and temperatures to ensure that the interior and exterior of the meringue cooked properly.

MERINGUE MESS: Don't let this happen to you.

Strawberry Pretzel Salad

Serves 10 to 12

For a sturdier crust, use (thinner) pretzel sticks not (fatter) rods. Thaw the strawberries in the refrigerator the night before you begin the recipe. You’ll puree 2 pounds of the strawberries and slice the remaining 1 pound.

Ingredients

• 6 1/2 ounces pretzel sticks
• 2 1/4 cups (15 3/4 ounces) sugar
• 12 tablespoons unsalted butter, melted and cooled
• 8 ounces cream cheese
• 1 cup heavy cream
• 3 pounds (10 1/2 cups) frozen strawberries, thawed
• 1/4 teaspoon salt
• 4 1/2 teaspoons unflavored gelatin
• 1/2 cup cold water

Instructions

1. Adjust oven rack to middle position and heat oven to 400 degrees. Spray 13 by 9-inch baking pan with vegetable oil spray. Pulse pretzels and ¼ cup sugar in food processor until coarsely ground, about 15 pulses. Add melted butter and pulse until combined, about 10 pulses. Transfer pretzel mixture to prepared pan. Using bottom of measuring cup, press crumbs into bottom of pan. Bake until crust is fragrant and beginning to brown, about 10 minutes, rotating pan halfway through baking. Set aside crust, letting it cool slightly, about 20 minutes.

2. Using stand mixer fitted with whisk, whip cream cheese and ½ cup sugar on medium speed until light and fluffy, about 2 minutes. Increase speed to medium-high and, with mixer still running, slowly add cream in steady stream. Continue to whip until soft peaks form, scraping down bowl as needed, about 1 minute longer. Spread whipped cream cheese mixture evenly over cooled crust. Refrigerate until set, about 30 minutes.

3. Meanwhile, process 2 pounds strawberries in now-empty food processor until pureed, about 30 seconds. Strain mixture through fine-mesh strainer set over medium saucepan, using underside of small ladle to push puree through strainer. Add remaining 1½ cups sugar and salt to strawberry puree in saucepan and cook over medium-high heat, whisking occasionally, until bubbles begin to appear around sides of pan and sugar is dissolved, about 5 minutes; remove from heat.

4. Sprinkle gelatin over water in large bowl and let sit until gelatin softens, about 5 minutes. Whisk strawberry puree into gelatin. Slice remaining strawberries and stir into strawberry-gelatin mixture. Refrigerate until gelatin thickens slightly and starts to cling to sides of bowl, about 30 minutes. Carefully pour gelatin mixture evenly over whipped cream cheese layer. Refrigerate salad until gelatin is fully set, at least 4 hours or up to 24 hours. Serve.

Cinnamon Rolls

Cinnamon Rolls
Adapted by Our Best Bites from Allrecipes

Dough

1 cup milk

4 Tbs butter, cut into chunks

3 1/4 – 3 1/2 cups all-purpose flour, divided

1 (.25 ounce) package instant or ‘rapid rise’ yeast (about 2 1/4 tsp)

1/4 cup white sugar

1/2 teaspoon salt

1 egg 

Filling

1 cup brown sugar, packed

1 1/2 tablespoon ground cinnamon

1/2 cup butter, softenedIcing
1 1/2 C powdered sugar
2 T melted butter
1/2 tsp vanilla
1-2 Tbs milk 

Dough: Place milk and 4 Tbs butter in a microwave safe bowl. Heat on high for 1 minute 30 seconds. Butter should be at least partially melted. Stir and set aside. In a large mixing bowl whisk together 2 C flour, yeast, white sugar, and salt. When milk mixture has cooled to warm (not hot) add it to the flour mixture along with the egg while the beater (paddle attachment for those using a stand mixer) is running. Beat until well combined, about 1 minute. (Switch to the dough hook now) Add remaining flour only until dough barely leaves the sides of the bowl. It should be very soft and slightly sticky. Continue to let the dough knead for 5 minutes. If you are not using a stand mixer, turn dough out onto floured surface and knead for 5 minutes by hand. Turn dough out onto a floured surface and let rest for about 10 minutes while you make the filling.  

Filling: make sure butter is softened well. Mix with brown sugar and cinnamon.

Assembly: Roll dough into a rectangle about 12 x 14 inches. Spread brown sugar mixture (it will be slightly thick, you might have to “crumble” it) over the surface and use your fingers or the back of a spoon to gently spread around. Roll up from the longer side of the rectangle and pinch edges closed. Score the roll into 12 equal pieces and then cut into rolls. Place in a 9 x 13 pan that has been sprayed with cooking spray. Cover pan with a clean towel and let rise in a warm place for about 30 minutes. In the mean time, preheat oven to 350 degrees.
When rolls have finished rising bake for 15-20 minutes or until light golden brown. If desired spread with icing while still warm. Makes 12 rolls.

Ginger Snaps ATK

Makes 80 1½-inch cookies

For the best results, use fresh spices. For efficiency, form the second batch of cookies while the first batch bakes. And no, the 2 teaspoons of baking soda is not a mistake; it’s essential to getting the right texture.

Ingredients

• 2 1/2 cups (12 1/2 ounces) all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 12 tablespoons unsalted butter
• 2 tablespoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon pepper
• pinch cayenne
• 1 1/4 cups packed (8 3/4 ounces) dark brown sugar
• 1/4 cup molasses
• 2 tablespoons finely grated fresh ginger
• 1 large egg plus 1 large yolk
• 1/2 cup (3 1/2 ounces) granulated sugar

Instructions

1. 1. Whisk flour, baking soda, and salt together in bowl. Heat butter in 10-inch skillet over medium heat until melted. Lower heat to medium-low and continue to cook, swirling pan frequently, until foaming subsides and butter is just beginning to brown, 2 to 4 minutes. Transfer butter to large bowl and whisk in ground ginger, cinnamon, cloves, pepper, and cayenne. Cool slightly, about 2 minutes. Add brown sugar, molasses, and fresh ginger to butter mixture and whisk to combine. Add egg and yolk and whisk to combine. Add flour mixture and stir until just combined. Cover dough tightly with plastic wrap and refrigerate until firm, about 1 hour.
   
   2. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 300 degrees. Line 2 baking sheets with parchment paper. Place granulated sugar in shallow baking dish or pie plate. Divide dough into heaping teaspoon portions; roll dough into 1-inch balls. Working in batches of 10, roll balls in sugar to coat. Evenly space dough balls on prepared baking sheets, 20 dough balls per sheet.
   
   3. Place 1 sheet on upper rack and bake for 15 minutes. After 15 minutes, transfer partially baked top sheet to lower rack, rotating 180 degrees, and place second sheet of dough balls on upper rack. Continue to bake until cookies on lower tray just begin to darken around edges, 10 to 12 minutes longer. Remove lower sheet of cookies and shift upper sheet to lower rack and continue to bake until cookies begin to darken around edges, 15 to 17 minutes. Slide baked cookies, still on parchment, to wire rack and cool completely before serving. Cool baking sheets slightly and repeat step 2 with remaining dough balls.
   
   TO MAKE AHEAD: Dough can be refrigerated for up to 2 days or frozen for up to 1 month. Let dough stand at room temperature for 30 minutes before shaping. Let frozen dough thaw overnight in the refrigerator before proceeding with recipe. Cooled cookies can be stored at room temperature for up to 2 weeks in airtight container.
   

Technique

Loading Up On Leavening

Using a full 2 teaspoons of baking soda in our cookie dough instead of the more typical ½ to 1 teaspoon not only helped create desirable fissures in the final cookie but also helped it dry out. Baking soda is an alkaline substance that weakens the gluten (the network of proteins that gives most baked goods their structure) in a dough or batter. Weaker gluten means a more porous structure from which air bubbles and moisture can burn off. It also means that the dough will collapse after its initial rise in the oven, leading to cracks that also allow more moisture to escape.

Technique

Putting the Snap in Gingersnaps

The hallmark of gingersnap cookie texture—big crunch—came down to one key factor: drying out the dough.

BROWN THE BUTTER Butter is 16 percent water. Browning it before whisking it with the sugar, eggs, and flour eliminates moisture.

CUT BACK ON SUGAR The brown sugar in our recipe holds on to water, even after baking. Our solution? Use just 1 1/4 cups.

TURN DOWN THE OVEN Baking the cookies in a low (300-degree) oven gives the dough ample time to gradually—but thoroughly—dry out.

STAGGER THE BAKING Baking each tray on the top rack before moving it to the cooler bottom rack creates fissures that allow moisture to escape.

Really Good Brownies

Really Good Brownies
America’s Test Kitchen
Makes twenty-four 2-inch brownies
For the chewiest texture, it is important to let the brownies cool thoroughly before cutting. If your baking dish is glass, cool the brownies 10 minutes, then remove them promptly from the pan (otherwise, the superior heat retention of glass can lead to overbaking). While any high-quality chocolate can be used in this recipe, our preferred brands of bittersweet chocolate are Callebaut Intense Dark Chocolate L-60-40NV and Ghirardelli Bittersweet Chocolate Baking Bar. Our preferred brand of unsweetened chocolate is Scharffen Berger. Leftovers can be stored in an airtight container at room temperature for up to 4 days.
1/3 (1 ounce) cup Dutch-processed cocoa
1 1/2 teaspoons instant espresso (optional)
1/2 cup plus 2 tablespoons boiling water
2 ounces unsweetened chocolate, finely chopped (see note)
4 tablespoons (½ stick) unsalted butter, melted
1/2 cup plus 2 tablespoons vegetable oil
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
2 1/2 cups (17½ ounces) sugar
1 3/4 cups (8¾ ounces) unbleached all-purpose flour
3/4 teaspoon table salt
6 ounces bittersweet chocolate, cut into ½-inch pieces (see note)
1. Adjust oven rack to lowest position and heat oven to 350 degrees. Make a foil sling using the following steps: Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of pan in the same manner, perpendicular to the first sheet (if using extra-wide foil, fold second sheet lengthwise to 12-inch width). Spray with nonstick cooking spray.
2. Whisk cocoa, espresso powder (if using), 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. Fold in bittersweet chocolate pieces.
3. 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 1½ hours.
4. Using foil overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and serve.

Easy Caramel Cake

Serves 8

In step 5, the cooled frosting stays soft and spreadable longer than other recipes, but it will harden over time. If the frosting does begin to stiffen, you can microwave it for about 10 seconds (or until it returns to a spreadable consistency).

Ingredients

Cake

• 1/2 cup buttermilk , room temperature
• 4 large eggs , room temperature
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 16 tablespoons (2 sticks) unsalted butter , cut into 16 pieces and softened

Frosting

• 12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces and softened
• 2 cups packed dark brown sugar
• 1/2 teaspoon salt
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 2 1/2 cups Confectioners' sugar, sifted

Instructions

• 1. For the cake layers: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour two 9-inch cake pans. Whisk buttermilk, eggs, and vanilla in large measuring cup. With electric mixer on low speed, mix flour, granulated sugar, baking powder, baking soda, and salt until combined. Beat in butter, 1 piece at a time, until only pea-sized pieces remain. Pour in half of buttermilk mixture and beat over medium-high speed until light and fluffy, about 1 minute. Slowly add remaining buttermilk mixture to bowl and beat until incorporated, about 15 seconds.
• 2. Scrape equal amounts of batter into prepared pans and bake until golden and toothpick inserted in center comes out clean, 20 to 25 minutes. Cool cakes in pans 10 minutes, then turn out onto wire racks. Cool completely, at least 1 hour.
• 3. For the frosting: Heat 8 tablespoons butter, brown sugar, and salt in large saucepan over medium heat until small bubbles appear around perimeter of pan (see photo at left), 4 to 8 minutes. Whisk in cream and cook until ring of bubbles reappears, about 1 minute. Off heat, whisk in vanilla.
• 4. Transfer hot frosting mixture to bowl and, with electric mixer on low speed, gradually mix in confectioners’ sugar until incorporated. Increase speed to medium and beat until frosting is pale brown and just warm, about 5 minutes. Add remaining butter, 1 piece at a time, and beat until light and fluffy, about 2 minutes.
• 5. To assemble: Place 1 cake round on serving platter. Spread ¾ cup frosting over cake, then top with second cake round. Spread remaining frosting evenly over top and sides of cake. Serve.

Lofthouse sugar cookies

Lofthouse Sugar Cookies

Makes 1 dozen

Ingredients
3 cups *cake flour (4 if rolling the dough out)
3 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, room temperature
1 cup sugar
2 large eggs
2 tablespoons sour cream
1 teaspoon vanilla (or one vanilla bean)

Directions
In a medium bowl combine cake flour, baking powder and salt and set aside. 

Using an electric mixer cream together butter and sugar until light and fluffy.  Add in eggs one at a time stirring after each addition.  Stir in sour cream and vanilla until combined.  Gradually add in flour mixture combined.  

Chill dough for at least one hour in refrigerator. 

Preheat oven to 350 degrees.  Line baking sheet with parchment paper.  

Round cookies: Roll 3 tablespoons of dough into a ball.  Use flour on your hands if needed.  Place ball on baking sheet and flatten to about 1/2 inch thick, molding sides to keep round shape if necessary.  Continue with remaining dough, placing each 2 inches apart.  

If rolling: roll dough out onto a silicone baking mat to 1/4 inch thickness. These are best rolled out pretty thick. Flip rectangle of dough over to transfer to a baking sheet. Cut out cookies and remove scraps. Re-roll and cut more cookies.

Bake in preheated oven for 10. Cool for a 2-3 minutes on baking sheet, and transfer to wire rack to cool completely.  

Cream cheese Frosting

Ingredients
1/2 cup (1 stick) unsalted butter, soften
1/2 pkg cream cheese
2 cups confectioners sugar
1 teaspoon vanilla
food coloring (optional)

Directions
Using an electric mixer whip cream cheese and then butter together. Add vanilla. gradually add in confectioners sugar. blend on medium until fluffy.  Add in food color if desired. 

*substitute 1/4 cup corn starch plus 3/4 cups flour for cake every 2 cups of cake flour.

Peanut Butter Mousse pie

1pkg chocolate graham crackers (pkg not box)
6 tbsp. melted butter
Sprinkle of cinnamon
1/4 cup sugar

1 1/4 cup bittersweet chocolate chips
1/3 cup cream

1 1/4 cup smooth peanut butter
8 oz. cream cheese, room temp
2/3 cup sugar
1 1/2 cup whipping cream
Vanilla to taste

Crush graham crackers, add cinnamon, sugar and butter. Form into a crust. Bake at 350 for 10 min. Set aside to cool.

Heat cream in microwave until hot. Pour over chocolate chips, stir until smooth and glossy. Let cool.

Mix peanut butter, cream cheese, sugar and vanilla on medium spead until light and fluffy. Taste and add more sugar if necessary. Set aside.

Whip cream until stiff peaks. Add 1/4 of whipped cream to mousse mixture and stir until incorporated. Fold in remaining cream.

Spread ganache evenly over the crust. Top with mousse and chocolate curls. (use the heat of your hand and a veggie peeler to make long curls)

Sugared vanilla buttercream

I ran out of powdered sugar and tried making my own in the blender. The result was a smooth, creamy buttercream with a slight crunch from the half ground sugar crystals. It is so unexpected and very dekicious! A lovely mishap that makes a fantastic frosting for vanilla cupcakes!

1 cup sugar
1 tsp cornstarch
1 teaspoon vanilla
1/2 cup butter (room temp)
1 cup powdered sugar
1/3 cup whipping cream

Grind sugar and cornstarch together in a blender (not food processor) until powdery. Cream butter until pale yellow, gradually add both sugars, add vanilla. Turn to med-high and add 1/3 cup whipping cream. Beat until fluffy. Enjoy!

Chewy and Soft Peanut Butter Cookies

1/2 cup butter, softened
1/2 cup shortening
2 cups packed brown sugar
2 eggs
1 1/2 cup chunky peanut butter
1 teaspoon vanilla extract
2 3/4 cups AP or bread flour (bread flour improves the texture)
1 teaspoon baking soda
1 teaspoon salt

Cream the butter, butter flavored shortening, and sugars. Add eggs and blend. Add peanut butter and vanilla. Add dry ingredients and stir until well blended. Mix additional 1-2 min to develop some chew. ( gluten)

Measure out tablespoonfuls of dough and roll into balls. Place 3 inches apart on lightly greased cookie sheets. Make criss-cross pattern with fork dipped in sugar. Let chill in the fridge for 5-10 minutes

Bake in a pre-heated oven at 375 degrees F (190 degrees C) 8-10 minutes until set, but not hard. Do not overbake. Leave on sheets for 2 minutes before removing. Cool, and store in covered container.

Cream Cheese Raisin Toast "Danish"

15 minutes to delicious breakfast or dessert pastry. Could not be easier!

Store bought or homemade raisin bread
8 oz. Cream cheese, room temp
1/3 cup sugar
1/4 tsp. Kosher salt
Teaspoon vanilla
2 large egg yolks

Preheat oven to 400

Mix cream cheese and sugar together using paddle attachment on low until smooth. Add salt, yolks, and vanilla. Mix until smooth, DO NOT WHIP! Place 1 tablespoon of mixture on raisin bread slices. Bake for 12 minutes. Enjoy!

Easy cream cheese danish

Amazing and so easy. I leave the lemon zest out b/c I like true cream cheesy flavor. I did not have ricotta, so I just left it out. Worked great!

Cook Time:20 minLevel: EasyYield: 8 Danish

Ingredients
8 ounces cream cheese, at room temperature
1/3 cup sugar
2 extra-large egg yolks, at room temperature
2 tablespoons ricotta cheese
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1 tablespoon grated lemon zest (2 lemons)
2 sheets (1 box) frozen puff pastry, defrosted
1 egg beaten with 1 tablespoon water, for egg wash
Directions
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don't whip!

Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.

Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.

Decadent dark chocolate caramel cake

I made this for Tim's 22nd bday. A total keeper. He said it tastes like sees scotchmallows. Add a layer of fluff and i am sure it would taste even more like it. Super moise dark chocolate cake, cooled, poked with a chopstick, and covered with homemade sea salted caramel.

See "Sea Salted Caramel" post for the caramel. Prepare 1 1/2 of a batch. Thin to desired consistency with cream or half and half. If it gets too thin, cook some moisture out. Pour when just warm over poked cake.

adapted from: Double Chocolate Layer cake
Gourmet | March 1999

This old-fashioned chocolate cake made our staff swoon!
Yield: Serves 12 to 14

For cake
4 ounces fine-quality semisweet chocolate

1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk (or use Saco buttermilk powder and water)
3/4 teaspoon vanilla

Make cake layers:
Preheat oven to 300°F. and grease 9x13 pan. Line 10 muffin cups with cupcake liners.

Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, add cocoa powder, stirring occasionally, until chocolate is melted and mixture is smooth.

Into a large bowl sift together sugar, flour, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour and 10 min.

Classic Rice Pudding with Rum Raisins

2 tablespoons rum (optional)
2 tablespoons hot water
1/2 teaspoon vanilla
1/4 cup golden raisins

4 cups milk
1/4 cup cream
2/3 cup calrose pearl rice
1 vanilla bean or vanilla extract
Pinch of salt

1/3 cup sugar
Nutmeg to taste

Heat rum and water in microwave until hot. Add raisins and vanilla to plump.

Stir rice and salt into milk and cream in a medium sauce pan. Heat on high until boiling. Simmer for 25 minutes. Split and scrape vanilla bean and add to rice mixture. Add the vanilla bean and seeds (if using), nutmeg, raisins and soaking liquid along with sugar and simmer for 5-10 minutes until thickened. ( if using vanilla extract add after you remove the pan from heat). Chill or serve warm with a dusting of cinnamon.

Optionally stir in one of the following; zest of an orange (orange segment garnish), almond extract (toasted almond garnish), or cinnamon.

Pumpkin Chocolate Chip Bars/cake

3 cups all-purpose flour
1 Tablespoon pumpkin pie spice
1 1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups sugar
2 large eggs
2 t vanilla extract
1 3/4 cups canned pumpkin puree
1 cup dark chocolate chips or chunks

Preheat the oven to 350 degrees. Grease and flour a 9 x 13 pan.
Mix together flour, pie spice, baking soda and salt. Set aside. Cream butter and sugar together until smooth. Beat in the egg and vanilla until combined. Alternate adding the pumpkin (2 installments) and flour mixture (in thirds) beginning and ending with the dry ingredients. Mix until just combined. Fold in chocolate chips. Spread batter evenly in pan and bake 35 minutes or until edges pull away from the pan and toothpick comes out clean.

(recipe adapted from Everyday Food)

Ridiculous raspberry Almond Bars

These bars are UNBELIEVABLE!!! Easy to prepare. Buttery, thick, fruity, and decadent. Made healthier with applesauce, wheat germ (adds to the nutty flavor) and splenda these bars are decadent and full of flavor. Not too sweet and definitely bakery quality.

Prep Time:
15 Min
Cook Time:
40 Min
Ready In:
55 Minutes plus hour to cool

Recipe Yield 36 servings

1 1/2 cups butter, softened
1 cups sugar
1 cup granulated splenda
2 eggs
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 cup unsweetened applesauce
2 cups whole almonds
4 1/2 cups all-purpose flour (you can skip the almond flour and wheat germ and use 5 cups flour)
1/2 cup wheat germ
1 1/2 teaspoon baking powder
1 (18 ounce) jar raspberry jam (seedless preferred)
1 tablespoon sugar
Pinch nutmeg
3 tablespoons butter

In your food processor, grind 1 cup almonds into almond "flour". Reserve.

Chop the remaining almonds into small pieces. With a fork, mash 3 tablespoons butter, 1 tablespoon sugar, and nutmeg into the chopped almonds. Reserve.

Whisk flour, wheat germ, almond flour, and baking powder together in a mixing bowl. Set aside.

Cream room temp butter with sugar for 3 minutes or until pale and fluffy. Add room temp eggs one at a time until incorporated. (put then in hot water for 5 minutes to bring to room temp,) Add extracts. Gradually incorporate flour mixture. DO NOT OVERMIX!

Warm jam in microwave for 45 sec. Stir thoroughly.

Using wet hands Pat 2/3 of the dough into a 9x13 pan. Spread jam over dough. Crumble remaining 1/3 dough over the jam layer. Sprinkle nut mixture on top and bake for 40 minutes at 350 rotating pan half way through. Let cool for an hour and cut into bars....then enjoy.

Kristan original.
Nutrition Facts
Serving Size 59 g
Amount Per Serving
Calories 245Calories from Fat 106
% Daily Value*
Total Fat 11.8g18%
Saturated Fat 5.8g29%
Trans Fat 0.0g
Cholesterol 33mg11%
Sodium 65mg3%
Total Carbohydrates 32.6g11%
Dietary Fiber 1.3g5%
Sugars 15.2g
Protein 3.7g
Vitamin A 6% • Vitamin C 0%
Calcium 3% • Iron 6%
Nutrition Grade D+
* Based on a 2000 calorie diet

Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting

Serves about 12

Frosting
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon (to taste, I use ceylon cinnamon for its mild citrusy flavor)
1/4 teaspoon freshly grated nutmeg (to taste)

Cake
2 cups flour
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon fine salt
2 teaspoons cinnamon (regular cinnamon)
1/2 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon freshly grated nutmeg
2 cups pumpkin puree
1 teaspoon vanilla extract
4 eggs
3/4 cups vegetable oil
1/2 cup apple sauce
1 cup toasted walnuts chopped

Preheat oven to 350. Toast walnuts in baking pan until fragrant (10 min). Spoon and level your flour to measure and have your eggs at room temp. You may also place cold eggs in very hot tap water for 10 minutes.

Sift flour, salt, spices, baking powder and soda together and set aside. Mix oil, sugar, applesauce, vanilla, and pumpkin together thoroughly. Add the eggs one at a time until combined. Mix dry ingredients in until almost combined. Dust walnuts with flour and fold into batter.

Pour into a greased and floured bundt pan and rap it on the counter to get rid of any air bubbles. Bake for 55-65 minutes until a toothpick comes out clean.

Once the cake is completely cool, mix frosting ingredients together and whip on high for 3-5 minutes until fluffy. Add cinnamon and nutmeg and stir to incorporate. Tate and adjust spices if needed. Frost cake and enjoy.