If Cupid's Arrows were Cupcakes...

Valentine's Day - a day where love is literally "in the air", as expressed through garish Hallmark Cards and heart-shaped boxes filled with unnameable chocolates (I always dread being the one who will choose the only chocolate filled with that fruity orange stuff, yuck!) Many have reserved this holiday for those with significant others, but I chose to break the mold this year and celebrate in a new style: champagne, roses, French cuisine, and three of my best girlfriends - now that's my idea of romantic. Anyways, about the cupcakes - these little beauties made their debut two days later for our office's birthday party. Remember that scene from Sleeping Beauty where the fairies turn an onslaught of arrows into flowers? Had they been Cupid's arrows, I imagine they would have turned into Red Velvet Cupcakes with Cream Cheese Frosting.

For those of you familiar with my blog, you know this is one southern classic I've revisited in a number of contexts (both cake and cheesecake). But Red Velvet had yet to be featured in it most beloved, bite-sized form: the cupcake. Now for many, the "cupcake experience" is uninspired flavor disguised in a mound of frosting and confections. For me, a cupcake has endless potential: frosting variations, cake textures, flavor combinations, decorative ideas, and more - all in one petite sweet! These cupcakes were my first time using nonpareils, which (no shame here) I was REALLY excited about! I had been picturing these sugary pearls atop cream cheese frosting for weeks, and now my decorative dream had come true.

Like all red velvet cakes, this cake uses more red food dye than water in the Charles River, so be prepared to have a lot of extra bottles of yellow, green and blue lying around. On a side note: if anyone needs yellow, green or blue food coloring, I have plenty - just let me know. This recipe used FOUR whole bottles of red...I plan to invest in wholesale for future projects, a gallon should do it. 

Other than that, these cupcakes were delicious! I went for the classic Cream Cheese Frosting, and made the cupcakes slightly smaller than called for to ensure I had enough to go around. I made them the night before, then woke up early the next day to make the frosting and decorate the cupcakes before my morning commute. Enjoy!

Red Velvet Cupackes

Adapted via Joy the Baker

Yields: 2 dozen cupcakes

Ingredients

Cupcakes:

   - 8 tbsp unsalted butter, at room temperature (1 stick)

   - 1 1/2 cups sugar

   - 2 large eggs

   - 5 Tablespoons unsweetened cocoa powder

   - 4 (0.3-ounce) bottles red food coloring

   - 1/2 teaspoon vanilla extract

   - 1/2 cup buttermilk

   - 1 cup plus 2 Tablespoons all-purpose flour

   - 1/2 teaspoon salt

   - 1/2 teaspoon baking soda

   - 1 1/2 teaspoons distilled white vinegar

Cream Cheese Frosting

   - 5 cups powdered sugar, sifted

   - 6 Tablespoons butter, room temperature

   - 8 ounces cream cheese, cold (room temperature)

Directions:

For the cake: Place a rack in the upper third of the oven and preheat oven to 350 degrees F. In the bowl of a stand mixer fit with a paddle attachment, cream the butter and sugar until light and fluffy, about three minutes. Turn mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.

In a separate bowl mix together cocoa, vanilla and red food coloring to make a thick paste. Add to the batter, mixing thoroughly until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

Turn mixer to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth. Turn mixer to low and add baking soda and white vinegar. Turn to high and beat a few more minutes. Spoon batter into a paper lined cupcake baking pan and bake at 325 F for 20-25 minutes or until a skewer inserted into the center cupcake comes out clean. Let rest in the pan for 10 minutes, then place them of a cooling rack to cool completely before frosting.

For the frosting: Beat the powdered sugar, cinnamon, and butter together in the bowl of a stand mixer fit with a paddle attachment. Mix on medium-slow speed until it comes together and is well mixed. Add the cream cheese all at once and beat on medium to medium-high until incorporated. Turn the mixer to medium-high and beat for 5 minutes, or until the frosting becomes light and fluffy. Do not over-beat as the frosting can quickly become runny.

"Two Birds with One Stone" - Desserts Find Their Match in Mascarpone

There’s cream cheese, and then there’s mascarpone – while the former is known for its versatility and texture, the latter is renowned as an Italian indulgence, both sweet and rich. Whether lending its velvety texture to cheesecake or  frosting, mascarpone is without a doubt. In order to showcase said miracle cheese, I have included two recipes: Mascarpone Cheesecake with Almond Crust and Tiramisu Cake.

According to Wikipedia, mascarpone is "a triple-cream cheese made from crème fraîche, denatured with tartaric acid."(Now I had never heard "denatured" before, so I had to look it up - denaturation: a process in which proteins or nucleic acids lose their tertiary structure and secondary structure by application of some external stress or compound, such as a strong acid or base, a concentrated inorganic salt, an organic solvent...or heat). Mascarpone's main event is tiramisu, but it has a number of other uses outside of dessert as well: it can be used as a butter replacement in creamy dishes such as risotto or spread on slices of toast as an hors d'œuvre. An alternative context is to simply place the cheese by itself in a bowl and serve with a sweet sauce, mascarpone is just that good. 

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This first cake was cheesecake at its finest. The marriage of mascarpone and Nutella makes for an irresistible dessert. Having made this cheesecake once before, the second try proved just as successful as the first, and was just as well-received. I decided to garnish the cake with blackberries for the extra panache. This cheesecake was for Christmas Day – my parents invited a small group of friends over for lunch, and this delight was the grand finale. Enjoy! 

Mascarpone Cheesecake with Almond Crust

Adapted via Giada De Laurentils

Yields: 12 to 16 servings

Ingredients

Crust:

  - 1 cup slivered almonds, lightly toasted

  - 2/3 cup graham cracker crumbs

  - 3 tablespoons sugar

  - 1 tablespoon unsalted butter, melted

Filling:

  - 2 (8-ounce) packages cream cheese, room temperature

  - 2 (8-ounce) containers mascarpone cheese, room temperature

  - 1 1/4 cups sugar

  - 2 teaspoons fresh lemon juice

  - 1 teaspoon vanilla extract

  - 4 large eggs, room temperature

Topping:

  - 1/2 cup chocolate-hazelnut spread (recommended: Nutella)

  - 1/4 cup whipping cream

  - Whole blackberries, for garnish

Directions

For the crust: Preheat oven to 350 degrees F. Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.

For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.

Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.

For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute. Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.

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Mascarpone plays a key role in this next classic. I’ve made Tiramisu a number of times, and it is certainly one of my favorite desserts. This is likely due to my affection for combining espresso with chocolate. This recipe places a slight twist on the classic by substituting layers of genoise for the ladyfingers traditionally called for, as shown below: 

This cake was baked for a friend's surprise birthday party. His favorite dessert is tiramisu, and considering this lovely gem had been anxiously waiting on my "to bake" list for quite some time, I felt it only appropriate to allow its debut. It's also a Dorie Greenspan creation, which almost always guarantees greatness. 

Tiramisu Cake

Adapted via SmittenKitchen

Yields: 10 - 12 servings

Ingredients:

Cake Layers:

  - 2 cups cake flour

  - 2 teaspoons baking powder

  - 1/8 teaspoon baking soda

  - 1/4 teaspoon salt

  - 1 1/4 sticks (10 tbsp) unsalted butter, room temperature

  - 1 cup sugar

  - 3 large eggs

  - 1 large egg yolk

  - 1 1/2 teaspoons pure vanilla extract

  - 3/4 cup buttermilk

Espresso Extract:

  - 2 tablespoons instant espresso powder

  - 2 tablespoons boiling water

Espresso Syrup:

  - 1/2 cup water

  - 1/3 cup sugar

  - 1 tablespoon amaretto, Kahlua, or brandy (I used Kahlua)

Filling and Frosting:

  - 1 (8-ounce) container mascarpone

  - 1/2 cup confectioners’ sugar, sifted

  - 1 1/2 teaspoons pure vanilla extract

  - 1 tablespoon amaretto, Kahlua, or brandy (I used Kahlua)

  - 1 cup cold heavy cream
  - 2.5 oz bitter/semisweet chocolate, finely chopped (1/2 cup mini chips)

  - Chocolate-covered espresso beans, for decoration (optional)

  - Cocoa powder, for dusting

Directions:

Getting ready: Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 9×2 inch round cake pans, dust the insides with flour, tap out the excess, and line the bottoms of the pans with parchment or wax paper. Put the pans on a baking sheet.

For the cake: Sift together the cake flour, baking powder, baking soda, and salt. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add the sugar and beat for another 3 minutes. Add the eggs one by one, and then the yolk, beating for 1 minute after each addition. Beat in the vanilla; don’t be concerned if the mixture looks curdled. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter. Divide the batter evenly between the two pans and smooth the tops with a rubber spatula.

Bake for 28 to 30 minutes, rotating the pans at the midway point. When fully baked, the cakes will be golden and springy to the touch and a thin knife inserted into the centers will come out clean. Transfer the cakes to a rack and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them, and peel off the paper liners. Invert and cool to room temperature right-side up.

For the extract: Stir the espresso powder and boiling water together in a small cup until blended. Set aside.

For the syrup: Stir the water and sugar together in a small saucepan and bring just to a boil. Pour the syrup into a small heatproof bowl and stir in 1 tablespoon of the espresso extract and the liqueur or brandy; set aside.

For the filling and frosting: Put the mascarpone, sugar, vanilla, and liqueur in a large bowl and whisk just until blended and smooth.Working with the stand mixer with the whisk attachment or with a hand mixer, whip the heavy cream until it holds firm peaks. Switch to a rubber spatula and stir about one quarter of the whipped cream into the mascarpone. Fold in the rest of the whipped cream with a light touch.

For assembly: If the tops of the cake layers have crowned, use a long serrated knife and a gentle sawing motion to even them. Place one layer right-side up on a cardboard round or a cake plate protected with strips of wax or parchment paper. Using a pastry brush or a small spoon, soak the layer with about one third of the espresso syrup. Smooth some of the mascarpone cream over the layer – user about 1 1/4 cups – and gently press the chopped chocolate into the filling. Put the second cake layer on the counter and soak the top of it with half the remaining espresso syrup, then turn the layer over and position it, soaked side down, over the filling. Soak the top of the cake with the remaining syrup.

For the frosting: Whisk 1 to 1 1/2 tablespoons of the remaining espresso extract into the remaining mascarpone filling. Taste the frosting as you go to decide how much extract you want to add. If the frosting looks as if it might be a little too soft to spread over the cake, press a piece of plastic wrap against its surface and refrigerate it for 15 minutes or so. Refrigerate the cake too.

With a long metal icing spatula, smooth the frosting around the sides of the cake and over the top. If you want to decorate the cake with chocolate-covered espresso beans, press them into the filling, making concentric circles of beans or just putting some beans in the center of the cake. Refrigerate the cake for at least 3 hours (or for up to 1 day) before serving. 

Just before serving, dust the top of the cake with cocoa. I cut a star shape out of waxed paper and placed it lightly over the cake, and shaved a layer of chocolate over it with a microplane, before carefully removing the star to leave a stenciled shape.

The Christmas Cookie Chronicles, Part II

Now for Part II of the the Christmas Cookie Chronicles. These three recipes were by far my favorites of the season. These three were so remarkable given how simple they are and yet oh so delicious! These three are proof that the right combination of flour and sugar in the right circumstances can make something wholly irresistible (words to "bake" by). I loved these holiday classics, and I hope you do to! Ps. Did I mention we had a white Christmas this year in Georgia? It was the first time Georgia has seen snow for Christmas since 1882!!! 

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The first recipe here was a first for me: Mexican Wedding Cakes. My mother had told me about these delectable “cakes,” and I knew I just had to take a shot at baking a batch. If asked what my favorite cookie was from the season, this would undoubtedly be it! The family loved these treasures to! Especially my stepdad (see the end of the recipe) 

Mexican Wedding Cakes

Adapted via Bon Appétit

Yields: 4 dozen 

Ingredients:

- 1 cup (2 sticks) butter, room temperature

- 2 cups powdered sugar

- 2 teaspoons vanilla extract

- 2 cups all purpose flour

- 1 cup pecans, toasted, coarsely ground

- 1/8 teaspoon ground cinnamon

Directions: 

Using electric mixer, beat butter in large bowl until light and fluffy. Add 1/2 cup powdered sugar and vanilla; beat until well blended. Beat in flour, then pecans. Divide dough in half; form each half into ball. Wrap separately in plastic; chill until cold, about 30 minutes.

Preheat oven to 350°F. Whisk remaining 1 1/2 cups powdered sugar and cinnamon in pie dish to blend. Set cinnamon sugar aside.

Working with half of chilled dough, roll dough by 2 teaspoonfuls between palms into balls. Arrange balls on heavy large baking sheet, spacing 1/2 inch apart. Bake cookies until golden brown on bottom and just pale golden on top, about 18 minutes. Cool cookies 5 minutes on baking sheet. Gently toss warm cookies in cinnamon sugar to coat completely. Transfer coated cookies to rack and cool completely. 

Repeat procedure with remaining half of dough. (Cookies can be prepared 2 days ahead. Store airtight at room temperature; reserve remaining cinnamon sugar.) Sift remaining cinnamon sugar over cookies and serve. 

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This second recipe are little treasures that are a true holiday classic: Rum Balls. They are enjoyed in a number of cultures and a number of ways! These cookies are different from other "cookies with booze" considering they are unbaked (meaning the alcohol's flavor and kick isn't cooked off). The following recipe is my way of making rum balls. I used Emeril's recipe, but made quite a few changes - these turned out great! 

Rum Balls, My Way!

Adapted via Emeril Lagasse

Yields: about 5 dozen 

Ingredients: 

- 1 1/2 cups confectioners' sugar

- 2 tablespoons cocoa powder

- 1/3 cup Myer’s® dark rum

- 2 to 3 tablespoons Kahlua® liqueur

- 2 tablespoons light corn syrup

- 2 1/2 cups finely crushed cinnamon graham crackers

- 1 cup finely chopped, toasted pecans

Directions:

Into a large bowl, sift together 1 cup of the confectioners' sugar, the cocoa powder and allspice. Stir in the rum, coffee liqueur and corn syrup. Stir in the cinnamon graham cracker crumbs and pecans, and mix well. Place in the refrigerator to firm up slightly, about 30 minutes. (The mixture may appear crumbly and dry; this is O.K.)

Place the remaining 1/2 cup confectioners' sugar in a shallow bowl or dish. Using a tablespoon, scoop out portions of the chocolate mixture and press into 1-inch balls. Using your hands, roll the balls in the confectioners' sugar, coating evenly.

Place on a baking sheet, cover with plastic wrap and refrigerate overnight. Store in an airtight container in the refrigerator for up to 2 weeks, placing waxed paper between the layers to prevent sticking

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This last recipe is a Lund tradition: Raspberry Thumbprints. Straight from good ol’ Betty Crocker herself, my mom has made these year after year with amazing success. Thumbprints, whether filled with fruity jam or silky chocolate, are a gorgeous presentation and a must at any Christmas gathering. 

Raspberry Thumbprints

Adapted via BettyCrocker Cookbook 

Yields: about 3 dozen cookies 

Ingredients:

- 1/2 cup butter, softened

- 1/2 cup shortening

- 1/2 cup brown sugar, packed

- 2 large eggs, separated

- 1 tsp vanilla 

- 2 cups all-purpose flour

- 1/2 tsp salt

- 1 1/2 cups chopped pecans

- raspberry jelly or preserves 

Directions:

Preheat oven to 350 degrees. Mix thoroughly the butter, shortening, sugar, egg yolk, and vanilla. Work in the flour and salt until dough holds together, Shape in 1-inch balls.

Whisk egg whites slightly with whisk or fork. Place the egg whites into one bowl and the chopped nuts into another. Dip each ball into egg whites, then roll it into the chopped nuts. 

Place the balls on an ungreased baking sheet. Make "thumbprints" in the center of each dough round. Bake 10 minutes or until light brown. Remove from the baking sheet and let cool. Once cooled, fill the "thumbprints" with jelly or preserves.

The Christmas Cookie Chronicles, Part I

It's that time of year again: strings of lights are aglow, carols are sung for the thousandth time, and of course, sugary goodness awaits you. Cookies and Christmas are as inseparable as Bert and Ernie - you can't have one without the other. ‘Tis the season to be a baker, and I baked a LOT of cookies. Nothing can beat the smell of fresh-baked sweets on Christmas morning (they are, after all, Santa's favorite). 

Cookies, in my opinion, are one of the most versatile of the dessert categories. You can alter flavors with simple add-ins, such as flavored extracts or dried fruit and nuts, and change the shapes with cookie cutters or by hand. These cookies made for one sweet holiday season!

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I went out on a limb for this first recipe: Mint Chocolate Chip Brownies. I had purchased two bags of Nestle® Dark Chocolate and Mint Morsels, a seasonal variety, and began searching for dessert options. I couldn’t shake the idea of mint chocolate brownies, and thus chose to employ my favorite chocolate chip brownies recipe, substituting these chocolate chip and ½ tsp mint extract.

Mint Chocolate Chip Brownies

Adapted via Food.com

Yields: about 15 brownies 

Ingredients:

- 1 cup semisweet chocolate chips

- 1 cup butter or 1 cup margarine (2 sticks)

- 4 large eggs

- 1 1/2 cups sugar

- 1 teaspoon pure vanilla extract 

- 1/2 teaspoon pure mint extract 

- 1 1/4 cups all-purpose flour

- 1/2 teaspoon salt

- 1 (12 ounce) package Nestle® Dark Chocolate and Mint Morsels 

Directions: 

Place the semisweet chocolate chips and the butter in a saucepan on very low heat, and stir, until melted, being careful not to scorch. Allow melted chocolate to cool to room temperature.

Mix together eggs and sugar in a large mixing bowl; stir in vanilla and salt. Sift flour, and add in small portions to egg, mixing well after each addition, until thoroughly blended. Stir in cooled chocolate and mix well; then fold in half the bag of Nestle Dark Chocolate and Mint Morsels.

Pour batter into a greased 9x11-inch pan and spread evenly; sprinkle the remainder of the chocolate and mint morsels on top. Bake at 325 degrees for approximately 25-30 minutes, then allow brownies to cool in the pan on a wire rack; cut into squares once cooled. 

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The second recipe is the “original” Christmas cookie itself: Big Soft Ginger Cookies. While I chose to exempt the traditional shape of gingerbread men, they were too delicious for anyone to notice or care.

Big Soft Ginger Cookies

Adapted from AllRecipes.com 

Yields: about 2 dozen cookies

Ingredients:

- 2 1/4 cups all-purpose flour

- 2 teaspoons ground ginger

- 1 teaspoon baking soda

- 3/4 teaspoon ground cinnamon

- 1/2 teaspoon ground cloves

- 1/4 teaspoon salt

- 3/4 cup margarine, softened

- 1 cup white sugar

- 1 large egg

- 1 tablespoon water

- 1/4 cup molasses

- 2 tablespoons white sugar

Directions:

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. 

Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

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If you're baking lots cookies, then you have to make this third recipe: Old-Fashioned Oatmeal Raisin Cookies. These fail to "get old", and one is never enough. I bought a bag of brown sugar and found this recipe on the back. If anyone knows how to make a good cookie, it would have to be the Domino® sugar company. Enjoy! 

Old-Fashioned Oatmeal Raisin Cookies

Adapted via Domino®Sugar

Yields: about 3 dozen cookies

Ingredients: 

- 1 1/4 cups all-purpose flour

- 1/2 teaspoon salt

- 1/2 teaspoon cinnamon

- 1/4 teaspoon baking soda

- 1 cup firmly packed Domino® Light Brown Sugar

- 1/2 cup - butter or margarine, softened

- 1 large egg

- 1/2 teaspoon - vanilla

- 1/4 cup - milk

- 1 cup - rolled oats*

- 3/4 cup raisins

- 1/2 cup pecans or walnuts, chopped

* Old fashioned or quick-cooking rolled oats may be used

Directions: 

Preheat oven to 375°F.

In small bowl, combine flour, salt, cinnamon and baking soda; set aside. In large bowl, combine brown sugar and butter; beat until creamy. Beat in egg and vanilla until light and fluffy. Stir in milk. Add flour mixture and rolled oats separately to creamed mixture, blending well after each addition. Stir in raisins and nuts.

Drop by teaspoonfuls onto ungreased cookie sheets. Bake for 8-10 minutes or until lightly browned.

Pumpkinadoola in Cakeroola Bippity Boppity Boo!!!

Nothing announces the onset of fall quite like the sudden appearance of autumnal squash in stores everywhere, especially pumpkin. The pumpkin has become a seasonal staple, from jack-o-lanterns to old-fashioned pumpkin pie. While it’s been years since I’ve carved a pumpkin, I have certainly made my share of pumpkin pies, and have explored a number of variations as well (including a Bourbon Pumpkin Pie for a dear Kentucky friend). Yet one context for pumpkin that is often overlooked is cake, where the spiced flavors of the classic meet a whole new realm of texture, not to mention the option of luscious cream cheese frosting! I needed to bake a cake for a Murder Mystery Dinner party I was hosting, and wanted a real show-stopper. Picture this: it's the 1940s, a terrible blizzard is raging outside, the guests are enjoying lavish hors d'oeuvres and drinks, and...oh, did I mention a valet was found dead in the kitchen? Basically it was one HUGE catering/hosting event for me, and the stress meter was at code red! Nonetheless, it was a GREAT party and everyone loved it! The cake HAD to be a centerpiece, naturally, so I chose to employ a decorating technique I had seen a while back in a Taste of Home Halloween special issue – a (literal) Pumpkin Spice Cake with Cream Cheese Frosting.

A hardy plant, pumpkins can be grown on every continent except Antarctica (who'd have thought?). The United States is one of the world’s largest producers, harvesting over 1.5 BILLION pounds of pumpkin every year!!! Halloween and Thanksgiving have made the squash an extremely popular product for the Fall season. Given its versatility, we see the pumpkin as the focus for a number of festival competitions: carving contests, pie competitions, and giant pumpkin weigh-offs (the world record holds at 1,725 pounds!!! Imagine trying to make a jack-o-lantern of that!) All the above according to Wikipedia.

That all being said - this cake was DELICIOUS! I doubled the recipe in order to make the "pumpkin" shape. I omitted the walnuts, and needed a LOT of yellow food coloring to achieve the appropriate hue of "pumpkin" (I had run out of red food coloring thanks to all the red velvet cakes I've made the past 2 years). The best part about this cake is that both the presentation AND the decadent flavor will leave your guests "dying" for more ;-) 


(Literal) Pumpkin Cake with Cream Cheese Frosting
adapted via AllRecipes.com
serves 15-20 


Ingredients

• Cake: 
•    - 4 cups white sugar
•    - 2 1/2 cups vegetable oil
•    - 2 teaspoons vanilla extract
•    - 2 (15-oz cans) canned pumpkin
•    - 8 large eggs
•    - 4 cups all-purpose flour
•    - 6 teaspoons baking powder
•    - 4 teaspoons baking soda
•    - 1/2 teaspoon salt
•    - 4 teaspoons ground cinnamon
•    - 2 cups chopped walnuts (optional)

Cream Cheese Frosting:

   - 4 (8-0z) packages cream cheese frosting

   - 1 cup butter, softened

   - 4 cups sifted confectioners' sugar

   - 2 teaspoons vanilla extract

Directions: 

For cake: Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 12x18 inch pans. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.

In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12x18 inch pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

For frosting: In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Remove 1/2 cup of frosting, and dye the remaining frosting orange. The reserved portion should be dyed green. Store in the refrigerator after use.

For assembly: level the bottoms of the cake to make them flat; set aside the extra cake. Place one half, top side down, onto a cake platter - spread 3/4 cup to 1 cup orange frosting across the half. Top with the second half, and spread with the remaining orange frosting. Stuff the cut cake into the stem, ad shape part of it into a stem - frost the stem with the reserved green frosting. 

The Vegan Experiment

The words "eggless" and "dairy-free" are two that can become a baker's worst nightmare. My friend Laynard, a devoted vegan, just recently celebrated his birthday, and was ecstatic when I offered my baking services. Yet after hours of surfing my favorite sites (while watching outdated episodes of SNL on Hulu), I discovered the innate challenges vegan baking can present. From egg replacers to soy yogurts, I had to fully familiarize myself with a vocabulary of foreign terms and ingredients. It was Whole Foods (go figure) that came to the rescue with a gorgeous cake PERFECT for fall weather - Triple-Layer Vegan Carrot Cake with Soy Cream Cheese Frosting

 Knowing full well that Whole Foods carries all the necessary ingredients, I endeavored to restock my baking staples with vegan-friendly items. This included Ener-G Egg Replacer, Earth Balance “Butter” Sticks, and Tofutti Cream Cheese. Despite the guarantee that these supplements would work “just like the real thing,” you can imagine my apprehension as a first-time vegan baker.

To make a long story short, this cake was amazing! There obviously was an altered look to the cakes, and they were quite fragile as well. So long as you handle the layers carefully, the shape of the cake will be maintained. The frosting, while not as rich as your traditional cream frosting, provided a delicious alternative. The cake had a lush texture with a moist crumb – so for those looking to experiment with the terms “eggless” and “dairy,” this cake receives my stamp of approval! One minor confession (but don’t all of my posts have these?): I used canola oil rather than safflower, but the substitution was by no means a game-changer. I also omitted the raisins, but I can blame Whole Foods for not having any in stock (and for some reason the convenience store down the block was just too far away to bother). Enjoy!

Triple-Layer Vegan Carrot Cake with Soy Cream Cheese Frosting

Adapted via Whole Foods

Serves 14 - 16

Ingredients

Carrot Cake:  

   - 2 1/2 cups flour
   - 1 teaspoon salt
   - 2 teaspoons baking soda
   - 4 teaspoons baking powder
   - 1 tablespoon ground cinnamon
   - 1 teaspoon ground nutmeg
   - 1 teaspoon ground ginger
   - 3 tablespoons egg replacer
   - 2 cups light brown sugar
   - 1 cup safflower oil (I used canola)
   - 1 cup almond milk (unsweetened, original)
   - 1 cup unsweetened applesauce
   - 3/4 pound carrots, finely grated (about 3 cups)
   - 1 cup walnuts or pecans, chopped
   - 1 cup seedless raisins

Frosting
   - 12 tablespoons non-hydrogenated margarine, chilled and cut into pieces
   - 1 1/2 pounds soy cream cheese, cold
   - 1 1/2 cups powdered sugar
   - 1 teaspoon vanilla extract

Method
For Cake: Preheat oven to 350°F and lightly grease three (9-inch) round cake pans; set aside. Put flour, salt, baking soda, baking powder, cinnamon, nutmeg, ginger and egg replacer into a mixing bowl and whisk together to blend. Put sugar in a separate large mixing bowl and whisk in safflower oil, almond milk and applesauce. When fully combined, add almond milk mixture to flour mixture and mix just until smooth. Stir in carrots, walnuts and raisins, then divide batter evenly between the prepared cake pans. Bake for 25 minutes, or until the center springs back gently when pressed. Remove from oven and transfer to racks to let cool completely.

For Frosting: Beat margarine in a large bowl with an electric mixer on medium speed for 3 minutes. Add cream cheese in pieces and mix until thoroughly blended. Slowly add sugar and vanilla and mix until blended. Increase mixer speed slightly and continue mixing for 2 to 3 minutes, until light and fluffy. Cover and set aside until ready to use (I would recommend chilling this for about 20 minutes, just to allow it to stiffen)

For Assembly: Place a cake layer, bottom side up, on a cake plate or pedestal. Spoon one-quarter of the frosting onto the top and spread it evenly. Place a second cake layer, bottom side down, on top of the first, and spread with an equal amount of frosting. Place the final cake layer, bottom side down, on top of the others and frost the top and sides with remaining frosting. Cover and chill until ready to serve or set aside to let set for 30 minutes, then cut into slices and serve.

Nutella: The Way To Anyone's Heart

I can attribute the prolonged absence from my blogging duties to a single anathema: MOVING. Having relocated my entire existence 3 times in the past 4 months, there is no other term for the process. Nonetheless, the new place is AMAZING, and I finally have a kitchen that caters to my every baking desire. Space (finally, it's not a closet!), a gas oven/stovetop, a functional refrigerator, an enormous pantry, and more have all made the horrors of moving more than worth it.

But I imagine this information all seems irrelevant considering you read "nutella" in the title. The thought of a smooth, chocolate-hazelnut spread can render even the strongest helpless. It is one of those ingredients that cannot be duplicated (another excellent example being Bailey's). I had been studying a number of recipes that incorporate the spread in hopes of finding one whose flavor profile was contingent on the actual ingredient, rather than just using it as a complement (i.e. chocolate cake with nutella frosting, or cheesecake with nutella swirl...but the later does sound intriguing come to think of it...). It was then I came across Nigella Lawson's Nutella Cake with Chocolate Hazelnut Ganache.

I am composing this entry before my lunch break, a regrettable oversight considering I can now think of nothing else but nutella. This cake is no ordinary chocolate cake, how can it be? The recipe calls for all the usual suspects of a flourless chocolate cake: one stick of butter, eggs, and melted chocolate. But the difference lies in the absence of  sugar and the separation of the eggs (yolks versus whites). The former is obvious: why add more sugar if you have already added an entire container of nutella to the batter? The latter can be explained accordingly: the whites, having been whipped upon separation, prevent the prospects of dense, heavy cake (the reason we all love nutella on its own, though).

Nutella Cake with Chocolate Hazelnut Ganache
Adapted from Nigella Lawson

Ingredients
Cake:

• 6 large eggs, separated
• pinch salt
• 1/2 cup unsalted butter, softened
• 1 13-ounce container Nutellla
• 1 tablespoon rum (I omitted this)
• 1/2 cup finely ground hazelnuts (I omitted this)
• 4 ounces semi-sweet chocolate, melted and cooled

Ganache:

• 4 ounces whole hazelnuts
• 1/2 cup half and half/heavy cream
• 1 tablespoon rum
• 4 ounces semi-sweet chocolate

Directions:For Cake: Preheat oven to 350 degrees; butter a 9-inch springform pan. In a large bowl (preferably metal), whisk the egg whites and salt until stiff. In another bowl, cream the butter and Nutella, then add the rum, egg yolks, and ground hazelnuts. Fold in melted chocolate. Add a blob of beaten egg whites to the chocolate batter, and mix gently until well-combined. Fold in the remaining whites, one-third at a time, very gently but thoroughly. Pour into springform and bake for 40 minutes (my cake only took about 35 minutes; check after 30 just to be safe). Test for doneness by inserting tester, which should come out mostly clean; lightly pressing finger into top to check for a slight bouncing-back; and observing edges beginning to separate from pan. Let cool completely, in pan, on a rack.

Toast the hazelnuts in a dry skillet, or toaster oven shaking them around frequently. Do it for about 4 minutes, or until they are lightly browned, then let cool completely. If hazelnuts came with skins on, put them in a towel after toasting and rub around; this will remove most of the skins.


For Glaze: Chop chocolate, and add to sauce pan with half and half and rum over medium-low heat. Once chocolate is melted and components are combined, whisk until mixture reaches desired thickness, then cool. Remove rim of cake pan and pour cooled ganache over, spreading lightly to create a smooth, shiny surface, and apply hazelnuts all over.

When Life Gives You Lemons...

We all know that some of the greatest desserts use lemon, which seems in itself a contradiction to what you would look for in a dessert. Its juice has a pH that ranges from 2 to 3 and an extremely sour taste. Why, then, would we ever wish to incorporate it into baking? Precisely for these very reasons. Its sour flavor when paired with sugar creates a succulent result that many desserts have come to rely upon. This blog includes 2 such desserts I created: Lemon Pound Cake with Glaze and a Homemade Lemon Meringue Pie.

This first recipe is decadence on a plate. It is one of the richest cakes you will every try, but you will not regret it one bit. The lemon in the cake is a subtle addition to the richness the pound cake provides, while the glaze has more of the tart characteristics associated with the fruit.

I was visiting my mom and Stepdad in Georgia, and two very close family friends were invited over to dinner. I was once again given the appointment of head chef and planned out an entire menu that consisted of roasted red pepper and asparagus salad with toasted pecans, couscous with pine nuts and shallots, and caramelized leeks atop roasted salmon filets.

As if the meal wasn't rich enough, I took it one step further by making this cake. We hardly even finished a third of it. This cake provides TWO pounds cakes, and we saved the second for another occasion happening that week. Given the yield of cake, this recipe would be perfect for parties and potlucks with a good number of people.

This recipe is provided by one of my favorite Food Network chefs: Ina Garten, or the Barefoot Contessa. She rarely has let me down in terms of results, and I will always check her recipes before moving on to other chefs. This cake uses A LOT of butter, so be warned that it is bound to be irresistible! Enjoy!

Lemon Cake

Barefoot Contessa

Yield: 2 (8-inch) loaves

Ingredients

For the cake:

• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 2 1/2 cups granulated sugar, divided
• 4 extra-large eggs, at room temperature
• 1/3 cup grated lemon zest (6 to 8 large lemons)
• 3 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 3/4 cup freshly squeezed lemon juice, divided
• 3/4 cup buttermilk, at room temperature
• 1 teaspoon pure vanilla extract

For the glaze:

• 2 cups confectioners' sugar, sifted
• 3 1/2 tablespoons freshly squeezed lemon juice

Directions

1. Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
2. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
3. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
4. Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
5. For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

The second dessert in this lemony post is a Lemon Meringue pie. I made this for a barbecue party. We had (literally) 3 cookouts in one week during this summer, haha! This specific hang was one that we all provided dishes for. The turnout of dishes was really exciting.

After everything was made, we all grabbed slices of the meringue pie and plunked down in the living room to play this crazily addicting game called LittleBigPlanet.

It is imperative to make this pie one day ahead to allow the lemon curd to set as well as to allow the meringue to stiffen. This is a great recipe, perfect for a warm summer day.

Foolproof Lemon Meringue Pie

Sunset

Serves 8

Ingredients

• 1 3/4 cups sugar
• 6 tablespoons plus 2 teaspoons cornstarch
• 1/8 teaspoon salt
• 1 tablespoon grated lemon peel
• 1/2 cup lemon juice
• 4 large eggs, separated
• 1 tablespoon butter or margarine
• Baked 9-inch pie crust
• 1/4 teaspoon cream of tartar

Directions

1. In a 2- to 3-quart pan, mix 1 1/4 cups sugar with 6 tablespoons cornstarch and salt. Whisk in 1/2 cup cold water, lemon peel, and lemon juice, blending thoroughly. Whisk in the egg yolks. Add the butter and whisk in 1 1/2 cups boiling water.
2. Set pan over medium-high heat and stir with a flexible spatula until mixture boils, about 7 minutes. Reduce heat to medium and stir filling 1 minute more.
3. Pour filling into pie crust.
4. In a small bowl, mix the remaining 1/2 cup sugar with the remaining 2 teaspoons cornstarch.
5. In a deep bowl, beat egg whites and cream of tartar with a mixer on high speed (use whisk attachment if available) until very foamy and no liquid whites remain in bottom of bowl. Continue to beat at high speed and gradually add the sugar-starch mixture, 1 tablespoon at a time. Then beat until whites hold stiff, glossy peaks.
6. Spoon meringue onto hot pie filling. With a spatula, swirl meringue to cover filling completely, touching the rim of the pie shell.
7. Bake in a 325° oven until meringue is browned, about 25 minutes. Set pie on rack until cool, about 3 hours. Serve, or invert a large bowl over pie (take care not to touch meringue) and chill up to 1 day.