Category Archives: DESSERT RECIPES

AMARULA AND BRANDY MALVA PUDDING

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We discovered this amazing dessert, basically South Africa’s answer to Latin America’s Tres Leche Cake (recipe on this site BTW), on our recent trip to South Africa. It is one dessert that a diner can almost always find on the menu. And there is a very good reason why it is featured so often. It’s absolutely delicious. And like apple pie, there appear to be as many variations of this popular dessert as there are pastry chefs or home bakers.

This variation was given to me by the owner/chef of the Soeterus Guest Farm in Calizdorp, South Africa. One of the two nights we stayed on the farm, Hannelie and her husband Jamesly fixed a wonderful dinner for all of us who were staying with them that night. We had marinated ostrich steaks that Jamesly grilled on the Braai (BBQ). Hannelie made three salads – a green salad with an amazing vinaigrette, a shredded raw carrot salad with fresh pineapple, and a fresh green bean and feta salad. Along with the grilled ostrich and salads, she also served tiny buttered new potatoes. All of the dishes were wonderful and we ate until we were totally full. Then she served dessert. OMG. Big squares of this amazing concoction with vanilla ice cream on the side.

Now I don’t normally eat sweets. Not because I don’t like them, but because as I have gathered a few post Medicare years under my belt, my stomach has decided that it will no longer tolerate refined sugar. And as much as I try and reason with my stomach, it usually wins and I forgo dessert. But not this evening! There are just times when you have to fly in the face of sagacity. And oh am I glad I did. The malva was so very wonderful. Soft, delicious, and actually quite light. Perfect after a heavy, rich meal.

Now don’t be put off after you read this recipe by the fact that this is a “5 steps to heaven” dessert. The “5 step” plan may seem onerous at first glance, but really the dessert goes together very quickly, and is SO worth the effort.

So next time you want to serve a dessert that is different and that is actually better if it is prepared a day or two ahead, give this South African classic a try. You will not be disappointed. In fact, you will probably thank me after you try this recipe. And I will respond like a true South African – “pleasure”!

Step 1 – Pudding:

  • 1 c. cake flour
  • 1 c. sugar
  • 2 T. cocoa
  • ¼ tsp. salt
  • 1½ tsp. baking powder
  • ½ c. vegetable oil
  • ½ c. boiling water
  • 4 eggs, room temperature, separated
  • 1 tsp. vanilla

Whisk together the cake flour, sugar, cocoa, salt, and baking powder. Set aside. Whisk together the vegetable oil and boiling water and gently mix with the dry ingredients. Separate the 4 eggs. Beat the yolks and vanilla together and stir in with the other ingredients. Whip the egg whites until soft peaks form. Fold into batter. Pour into a lightly buttered 9×13-inch pan. Bake in a pre-heated 325 degree oven for 30-35 minutes if using a glass pan, or 350 degree oven for about 25-30 minutes if using metal. Remove from oven when the pudding is set and immediately pour the Sauce evenly over the top. Cool completely and frost with Dulce de Leche. Refrigerate. When ready to serve, cut into pieces and dollop with Whipped Cream or vanilla ice cream. Sprinkle lightly with Cocoa powder.

Step 2 – Sauce:

  • 1 c. sugar
  • 1 c. water
  • 1 tsp. vanilla
  • 2 T. brandy
  • 2 T. Amarula Cream Liqueur* (look for an elephant on the label)
  • 1 tsp. espresso powder

Combine all the ingredients, bring to a boil, and while still hot, pour over the just out of the oven pudding.

Step 3 – Topping:

  • 1 can Dulce de Leche (to make your own, see instructions below)

Step 4 – Whipped Cream:

  • 1 pint whipping cream
  • 3 T. powdered sugar
  • 1 T. Amarula Cream Liqueur

Whip the cream to stiff peaks. Add the powdered sugar and Amarula and continue whipping until thoroughly combined.

Step 5 – Garnish:

  • Cocoa, for dusting

Homemade Dulce de Leche

  • 1 can sweetened condensed milk (solid cans without tab lids preferred)

Peel the label off the can of sweetened condensed milk. Place the can upright in a pan tall enough to allow water to cover the can by at least 2 inches. Add water. Bring the water to a very gentle boil, reduce the heat to low, and gently simmer for 3 hours, carefully turning the can (using tongs works best) halfway through the cooking process.

VERY IMPORTANT: Watch the water level carefully. Never allow the water level to fall below the top of the can. So add water as necessary and keep a careful eye on the simmering process.

After the simmering time, turn off the heat and allow the can to come to room temperature. Never open the can while it is still hot. It must reach room temperature before opening. After opening the can, stir and pour over the cooled pudding. Homemade Dulce de Leche can be made ahead and stored in the refrigerator.

*Amarula Cream (per the label on the bottle), “is a pure blend of nature’s fresh cream and the mysterious taste of the wild marula fruit. Africa’s majestic elephants walk for miles to feast on the sun-ripened marula fruit which is indigenous to the region’s vast subequatorial plains”.

Note about elephants: Elephants love citrus fruit. Upon entering a nature reserve, guests are always asked if they have any citrus fruit with them. If so, they are persuaded to leave it behind because elephants can smell it from miles away. Who knew? Good thing the fine rangers and other qualified nature reserve people are watching out for us poor uneducated tourists. I mean really, who wants to have their rental car turned over by an elephant in search of a lemon anyway?

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(Just one of the many darling “little” fellows we encountered while visiting nature reserves.)

 

 

 

 

 

SPICY PLUM CRUNCH

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I must be plum crazy. There just isn’t anything about plums I don’t like. They are easy to pit*, you don’t have to peel them, and they are just too delicious for words. And when you combine them with spices, sugar, and a crunchy topping, there is just nothing better. Well, except of course if you get the plums free of charge. (There’s absolutely nothing better than free fruit!) Which is just what happened to me last week.

We were over at our friends Mark and Vicki’s beautiful home in Mount Vernon, and their plum trees were covered with fruit. Vicki had been canning plum this and that until even she, who also happens to be “plum crazy” had thrown her hands in the air and declared – enough! So we were asked if we would like to take a few bushels home, (no thank you), but we would gladly accept a few (thank-you very much)!

So one of the creations Vicki had prepared was a Fresh Plum Relish. It was absolutely delicious. So I begged for the recipe, changed it just a bit, and came up with Fresh Plum and Dried Fig Chutney (recipe to follow later this week). I also decided to make a freezer jam. It too turned out amazing. So look for my Spicy Plum Freezer Jam recipe in the near future too.

But the pièce de ré·sis·tance, mainly because it is a stand-alone dish and not merely an accompaniment, is this delightful crunch.

The fruit part is sweet and lightly spiced, while the topping is crunchy, sweet, and buttery. In other words, there is just nothing not to like! So join my club of plum crazies, and fix one of these recipes starring fresh plums while they are at their peak and not coincidentally at their cheapest price of the year. Or better yet, find a friend with a sagging plum tree and offer to exchange a jar of freezer jam for a bag of plums. That would be what I call a win/win situation for everyone involved. And again Mark and Vicki, thanks for the fruit. It went to good use.

  • 2 T. + ¾ cup unbleached all-purpose flour
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ¼ tsp. ground cloves
  • 1½ c. brown sugar, lightly packed, divided
  • 3 T. plum vodka, crème de cassis liqueur, or any raspberry flavored liqueur like Chambord or Framboise
  • 6 c. chopped plums (no need to peel)
  • ¾ c. granulated sugar
  • ¼ tsp. kosher salt
  • ¾ c. oats
  • ½ c. (1 stick) cold unsalted butter, diced
  • vanilla ice cream or sweetened whipped cream

Whisk together the 2 tablespoons of flour, cinnamon, nutmeg, cloves, ¾ cup of the brown sugar, and the plum vodka. Stir in the plums and pour the mixture into a lightly buttered 8 x 8-inch glass baking dish.  Combine the remaining ¾ cup flour, granulated sugar, remaining ¾ cup brown sugar, salt, oats, and butter in the bowl of an electric stand mixer fitted with the paddle attachment. (If you don’t have a stand mixer, cut the butter into the mixture by hand.) Mix on medium low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the top of the plums.

Bake in a pre-heated 350 degree oven for 40 to 45 minutes, or until the plums are bubbling and the top is browned.

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Serve warm or at room temperature with ice cream or whipped cream.

*If you ever have trouble pitting plums, just cut them in 6-8 sections top to bottom. Then simply peel the sections away from the fruit. BTW, this works for any fruit with a pit.

 

TRES LECHE (THREE MILKS) CAKE

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So for years I have been hearing about this cake. But there was just something about the whole concept that never really appealed to me. But because I was fixing a Southwestern meal for last Sunday’s JazzVox pre-concert meal, I decided what-the-heck, give it a try. Well, you know, sometimes I can be a real dummy! If this cake is beloved throughout Latin America, which is literally millions of people, why in the world did I hesitate? Like I said – sometimes I can be a real dummy! Because ladies and gentlemen, this is one of the best desserts you will ever sink a fork into. It is incredibly easy to prepare, beautiful to look at, needs no special ingredients, and has to be prepared ahead of time so that it can spend some quality time in a cold environment. What can be better than that?

And you want compliments? Holy cow, I had people coming at me from all sides telling me how amazing it was. Everyone absolutely loved it!

So next time you want to impress the pickles out of your family or guests, make this dessert. The texture is somewhere between cake and pudding; so very soft and delightful on the tongue. (Just don’t forget the whipped cream. It is an absolutely mandatory part of the whole experience.) And I say “experience”, because that’s what eating a piece of this cake is. It’s a taste treat unlike any other and definitely one not to be missed.

And to those of you who for years told me about this cake to no avail, I offer my sincere apologies. I was so very wrong not to try this delicacy when it was first brought to my attention. But I’m a smart girl. I can learn. Next time someone waxes poetic about a favorite dish, I will try to be more receptive. I still draw the line at pickled pig’s feet and certain innards, but I will endeavor to keep a more open mind to other new taste adventures.

  • 1 c. unbleached all-purpose flour
  • 1½ tsp. baking powder
  • ¼ tsp. salt
  • 5 large eggs, room temperature, separated
  • 1 c. granulated sugar, divided
  • 1/3 c. whole milk
  • 2 tsp. vanilla extract
  • 1 (14-oz.) can sweetened condensed milk
  • 1 (12-oz.) can evaporated milk
  • 1 pint heavy cream, divided
  • ¼ c. powdered sugar
  • 2 c. sliced fresh strawberries (or berry of choice)

Whisk together the flour, baking powder, and salt in a large bowl. Beat the egg yolks with 3/4 cup of the sugar on high speed until the yolks are pale yellow. Stir in the whole milk and the vanilla. Pour the egg yolk mixture over the flour mixture and stir very gently until combined.

Beat the egg whites on high until soft peaks form. With the mixer on, add the remaining ¼ cup sugar and beat until the egg whites are stiff but not dry. Gently fold the egg white mixture into the flour mixture until just combined. Spoon the batter into a lightly buttered 9×13-inch glass pan and even out the surface. Bake on the middle rack in a pre-heated 325 degree oven until the cake is lightly golden and reaches an internal temperature of 200 degrees, 30-35 minutes. Remove the cake to a cooling rack. Cool completely before proceeding. (While the cake is cooling, I kind of push down the edges so the top is of even thickness.)

Meanwhile whisk together the sweetened condensed milk, evaporated milk, and ¼ cup of the heavy cream in a small bowl. Poke the top of the cake all over with a fork. Gradually pour the milk mixture over the top of the cake, cover with plastic wrap, and refrigerate overnight.

Place the remaining heavy cream into the bowl of a stand mixer. Using the whisk attachment, whisk until stiff peaks form. Change to medium speed and whisk in the powdered sugar. Spread the whipped cream topping over the cake and allow to chill in the refrigerator until ready to serve topped with strawberries.

MOCHA CHOCOLATE CHIP SHORTBREAD BAR COOKIES

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What is it about shortbread? And why is it that most people would choose shortbread over almost any other kind of cookie? And why do I keep posting recipes for shortbread? Well I know the answer to the last question at least. Personally, I absolutely adore shortbread because first and foremost, it’s not overly sweet. And almost anything I choose to add to the basic recipe is going to taste marvelous. And I love the amazing texture of shortbread. It’s at once soft, crisp, crunchy, crumbly, and best of all – buttery. And then of course there is the ease of preparation. So I guess when I analyse what it is about this amazing Scottish creation, every single factor leads to cookie perfection. (Of course what I still don’t understand is how the country that gave us shortbread could think up a concoction like haggis? My guess is that in order to get young Scottish children to eat this pudding made with sheep’s heart, liver, and lungs, minced onion, oatmeal, suet, spices, and salt encased in a sheep’s stomach, parents had to have something like shortbread to reward their children if they actually finished their plate!) But I digress…..

Now, did I happen to mention that shortbread bar cookies are really easy to prepare? I think so, but if I didn’t, I’m telling you now! In fact, the most novice of cooks should be able to whip up a batch of these cookies without a worry in the world.

So whether you have been baking cookies like I have (since God was a child), or you have never before baked anything with gluten in it, I suggest that shortbread is perfect regardless of your level of expertise. And just to make sure you know that shortbread is nothing if not adaptable, there are 12 other shortbread recipes on this site, (7 alone under “Christmas Refrigerator Shortbread Cookies”). So even if you are not a mocha or chocolate fan (all 2 of you), there should be a shortbread recipe already posted that speaks to your inner cookie monster. And yes, I am going to say it right here on this blog. Homemade shortbread is almost always better than packaged shortbread. And a lot cheaper too! Of course Walker’s shortbread could be the exception (flavor wise that is), but again, there’s still the monetary aspect to consider. They ain’t cheap! (And yes I know, some would say I’m what’s really cheap in this whole equation. I however, prefer to think of myself as merely “spendthrift challenged”! Thank you very much!!)

  • 1 c. (2 sticks) unsalted butter, room temperature
  • 2/3 c. powdered sugar
  • ½ tsp. vanilla
  • ¼ tsp. kosher or coarse sea salt
  • 2 c. unbleached all-purpose flour
  • 2 tsp. instant espresso coffee (I use Medaglia D’oro. It comes in a small red, white, and green labeled jar with a bright green lid.)
  • ½ c. mini chocolate chips

Whip the butter and powdered sugar together until creamy and light. Add the vanilla and salt; beat until smooth. In a separate bowl, whisk together the flour and espresso powder. Stir in the mini chocolate chips. Gradually add the flour mixture to the butter, mixing just until combined.

Scoop the dough into a lightly buttered 9×13-inch glass baking pan, pat into place, and level off the top with an offset spatula. Prick the dough all over with a fork.

Bake in a pre-heated 325 degree oven for about 40-50 minutes or until a light golden brown. (Do not under-bake.) Remove from oven and cool for about 6 minutes before cutting into desired size pieces. Cool completely before storing in an airtight container.

CHOCOLATE CHEESECAKE WITH FRESH STRAWBERRY SAUCE

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Every once in awhile I like to build an elegant dessert that’s so easy to prepare that I don’t really have to think about what I’m doing. (Well, all the time I would like to bake desserts with that qualification, but it just isn’t always possible!)

So when I went looking for a chocolate cheesecake recipe and found this one on the Taste of Home web site, I quickly realized it fulfilled all my needs. a) I didn’t need to go to the grocery store, b) I wasn’t going to have to spend hours in the kitchen, c) the dessert wasn’t going to cost me an arm and a leg, and d) from the comments I read; the cheesecake was going to be delicious. (You realistically can’t ask more than that from a recipe.)

I even had some strawberries on hand that really needed to be used. Such a deal! And I knew my killer strawberry sauce recipe would be just the perfect topping for the cheesecake. So to the kitchen I proceeded.

The next day I served the cheesecake at our cooking club dinner. Everyone thought it was just grand. (And no, I didn’t bother to mention how easy it had been to prepare. Some things are just better left unsaid!)

So if you too like to take a break from thinking once in awhile (for me it’s becoming more and more often), consider this recipe for your next dinner party. It truly is a delightful dessert and could not be easier to prepare.

  • 1 c. crushed chocolate wafer or graham cracker crumbs
  • 3 T. + ¾ c. sugar, divided
  • 3 T. unsalted butter, melted
  • 2 c. (12-oz.) semi-sweet chocolate chips
  • 2 (8-oz.) packages cream cheese, room temperature
  • 2 T. all-purpose flour
  • 2 eggs, room temperature, lightly beaten
  • 1 tsp. vanilla extract
  • Strawberry Sauce (see recipe below) or plain fresh sliced strawberries

In a small bowl, combine crumbs and 3 tablespoons sugar; stir in butter. Press onto the bottom of a greased 9-inch springform pan. Place a piece of aluminum foil, large enough to cover the bottom of the pan, plus up the sides about an inch, tightly onto the bottom outside of the pan. Set pan aside.

In your microwave, melt the chocolate chips; stir until smooth. Set aside.

In a large bowl, beat the cream cheese, remaining ¾ cup sugar, and flour until smooth. Add eggs; beat on low just until combined. Stir in vanilla and melted chocolate just until blended. Scoop filling over crust.

Bake in a pre-heated 350 degree oven for 45-50 minutes or until the center is almost set. Remove from oven and cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen the cheesecake from the sides; cool 1 hour longer. Refrigerate overnight.

Garnish slices with strawberry sauce, and sprinkle with chocolate shavings if desired. Store covered in the refrigerator.

Strawberry Sauce:

  • 1 qt. fresh strawberries, divided
  • ¼ c. sugar
  • ½ tsp. vanilla

Wash strawberries and remove the stems; cut each berry into 4 or 6 pieces, depending on the size of the berry. Combine half the strawberries, sugar, and vanilla in a saucepan. Cook over medium-high heat, stirring occasionally. The mixture will appear too dry for awhile, but then the juice will begin to appear and produce the syrup. Cook until sauce thickens, about 15 minutes.

Remove from heat. When the sauce is completely cool, add the remaining strawberries. Store covered in the refrigerator. Also great over vanilla ice cream or shortcake.

 

 

NO-BAKE CHOCOLATE TOPPED PEANUT BUTTER BARS

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You want good and easy; I’ll give you good and easy! And when I say good; I mean off the charts delicious! And when I say easy, I mean so lacking in difficulty as to be almost foolproof for anyone with even the most rudimentary of culinary skills. I mean folks; we are talking only 6 ingredients here. And no cooking technique required that is more difficult than melting butter and a combination of chocolate chips and peanut butter on top of the stove!

Now the question you need to ask yourself before making this fantastic dessert is; do I like peanut butter cups? If the answer is no I hate them, do not waste your time with this recipe. But, if you are one of the 450 million people that when the craving hits, would drive 50 miles for a package of Reese’s Peanut Butter cups, this is the recipe for you!

So next time you need to bring a treat to work, or to a friend’s house, or to a chocoholic’s anonymous meeting (just kidding); this is the recipe for you. But be warned – these bars are not only addictive, they scream “eat me, eat me” from the refrigerator. All I can say is, don’t complain to me if you get sick from eating too many of these bars. I’m already living with the aftermath of eating just one (sugar and I don’t agree) square and probably wouldn’t be real receptive or sympathetic to your predicament!

  • 1 c. (2 sticks) butter
  • 2¼ c. creamy peanut butter (not natural style*), divided
  • ½ tsp. vanilla
  • 2 c. powdered sugar
  • 2 c. graham cracker crumbs
  • 1½ c. semisweet chocolate chips

Melt the butter in a medium sized pan. Remove from heat and stir in 1½ cups of the peanut butter, vanilla, powdered sugar, and graham cracker crumbs. Press evenly into the bottom of a generously buttered 9×13-inch pan. Set aside to cool.

Meanwhile melt the chocolate chips and the remaining ¾ cup peanut butter in a heavy-duty saucepan over the lowest possible heat, stirring constantly, until smooth. Using an offset spatula, spread the topping evenly over the bottom layer. Cover with plastic wrap and refrigerate for at least an hour before cutting into squares. Store the bars in the refrigerator.

*natural style peanut butter just does not work for this recipe – too oily

BROWN SUGAR BUNDT CAKE WITH BOURBON CARAMEL CREAM CHEESE FROSTING

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Now, who do you know that doesn’t like caramel? Personally I don’t know anyone who doesn’t go all gaga at the mere mention of the word. So when I recently combined my homemade bourbon caramel sauce with rich cream cheese frosting, and slathered said combination all over my new recipe for brown sugar Bundt cake; with just one bite I knew my quest for a really good caramel cake was over.

A little history: For years I had been trying to perfect a caramel flavored cake, but had never been able to achieve the flavor I desired. So recently I decided, what the heck, let’s give it one more try.

So while in the planning stages for this recipe I remembered that brown sugar was the base for my favorite caramel sauce. (It was a true “light bulb” moment!) So I went on line and looked for Bundt cake recipes that contained brown sugar. I found several that looked wonderful. So I took a bit from “this” recipe and a bit from “that” recipe”, and came up with “the other” recipe – mine.

So then I decided to serve this cake at a recent JazzVox concert. It was a smashing success. And I’m telling you true, the wonderful people who attend these concerts are a tough audience. They not only expect to hear amazing vocal jazz artists; they want their jazz served up with darn good food. (Our guests are true connoisseurs of the arts; both the art of jazz music and the culinary arts. And believe me, Mr. JazzVox himself (Nich) and my husband, the resident sommelier, and I could not agree more about striving to bring our guests the best possible jazz artists with a side of really great mashed potatoes!)

So if you too love to provide your family and friends with great food, bake them this cake in the near future. They are not only going to love you all the more, they might even start singing your praises. And if they happen to sound like Ella, all the better. Cheers!

  • 1 box yellow cake mix
  • 1 (3.4 oz.) box instant vanilla pudding and pie filling
  • 4 eggs, room temperature
  • 1 c. vegetable oil
  • ¾ c. water
  • 1½ c. brown sugar, divided
  • ½ c. (1 stick) unsalted butter, room temperature, divided
  • ¼ c. whipping cream
  • 2 T. good bourbon
  • 3 oz. cream cheese, room temperature
  • 1 tsp. vanilla extract
  • pinch kosher salt
  • 2½ – 3 c. powdered sugar
  • 1 T. milk

Butter and flour a 10-inch Bundt pan. Set aside. Mix the cake mix, pudding mix, eggs, oil, water, and 1 cup of the brown sugar in mixer; beat on medium speed for about 4 minutes. Pour batter into the prepared Bundt pan and bake in a pre-heated 350 degree oven for 1 hour or until cake tester comes out clean.

Meanwhile whisk ¼ cup of the butter and the remaining ½ cup brown sugar together over medium heat in a small heavy saucepan until brown sugar has dissolved completely. (This happens after the mixture comes to a boil and is allowed to burble for a couple of minutes or until it turns kind of shiny. Continue whisking the entire time the mixture is on the heat.) Remove from heat and carefully whisk in the whipping cream and bourbon. Allow caramel to cool completely before adding to the other frosting ingredients. (You won’t need all the caramel sauce for the frosting, but never fear; it makes a wonderful ice cream sauce or a delicious additive for your morning coffee!)

While the cake is baking and the caramel is cooling, whip the remaining ¼ cup butter, cream cheese, vanilla, and salt together until smooth and creamy. Gradually add the powdered sugar alternately with milk, beating at low speed until smooth. (You want a fairly stiff mixture at this point.) Next, stir about a quarter cup of the cooled caramel sauce into the mixture.

When the cake comes out of the oven, place the hot pan on a wire rack and cool for 15 minutes. Carefully loosen the edges of the cake from the pan and invert the cake onto a serving plate; let cool completely before frosting all sides with the icing. After the icing has set for about 30 minutes, drizzle the top and sides of the cake with some of the remaining caramel sauce. Store the cake covered and at room temperature. Can be prepared up to 2 days in advance.

 

MOCHA CHOCOLATE CAKE WITH SOUR CREAM FROSTING

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This recipe makes a large quantity of cake. And since I mainly build cakes for large gatherings these days, this is a perfect recipe for my needs. And it is perfect for more reasons than just the quantity! This recipe produces the most perfect moist, dense, simple, and deeply flavored chocolate cake ever. No cake flour required or melting expensive chocolate. Just standard ingredients most of us usually have on hand anyway. Amazing! I found the cake recipe on the Taste of Home web site. The frosting I have been making for more years than I care to admit.

Now if you are like me (and I truly hope that is not the case), trying to decide what size cake pan to use when the recipe calls for three 9-inch round pans and you want to make one single layer cake calls for some algebraic action. And since I can remember virtually nothing from my 9th grade algebra class (except of course how much I hated it), I decided to elicit the assistance of the resident genius. (At least I knew that a 9-inch round pan and a 9-inch square pan do not contain the same amount of square inches. I believe that much knowledge should garner me at least some respect.) I also know how to figure the square inches in a square or a rectangular pan. Square pan – inches along one side times the same number i.e. 8-inch pan – 8 x 8 = 64 square inches. Rectangular pan – one of the short sides times one of the long sides i.e. a 9 x 13-inch pan = 117 square inches.

But then came the part where I needed Mr. Cs fine brain. How to figure the square inches in a round pan. Simple if you know (or can remember) the formula, that is)! Pi x the radius squared. Right, like I remembered that from a class 143 years ago! But thanks Mr. C. for “reminding” me of this very important equation. Whew, taxes the old brain I’ll tell you that!

Anyway, because I am on your side and don’t want you to have to go through the mental gymnastics I went through when I prepared this cake, I am going to give you the square inches of an 8-inch round pan and a 9-inch round pan for future reference. You can proceed from there! An 8-inch round pan has the equivalent of 50 square inches. A 9-inch round pan has the equivalent of 64 square inches. And as a bonus, 1½ times this recipe fills a 16-inch square pan beautifully and requires a double recipe of frosting. It also serves about 50 starving adults!

(And I know it seems like a lot of unnecessary mental work to figure out just the right size cake pan to use. But you really don’t want to end up with a cake the thickness of a cookie or the batter so thick in your pan that the middle has no chance of getting done.) But enough with the math Patti!

I guess the only thing left to do is invite you to bake this chocolate cake for your family and friends in the near future. I know you will not be disappointed. In fact Valentine’s Day is just around the corner. And nothing says “I love you” like chocolate. Need I say more?

Cake:

  • 1 c. unsalted butter, room temperature
  • 3 c. packed brown sugar
  • 4 eggs, room temperature
  • 1 T. vanilla extract
  • 3 c. all-purpose flour
  • ¾ c. cocoa powder
  • 1 T. baking soda
  • ½ tsp. salt
  • 1½ c. room temperature coffee or 1½ c. water and 1½ rounded tsp. instant espresso coffee
  • 1-1/3 c. sour cream

Cream the butter and brown sugar together. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Whisk together the flour, cocoa, baking soda, and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition.

Pour into a greased and floured 9×13-inch glass pan and an 8×8-inch square or round pan* or three 9-inch greased and floured round baking pans. Bake in a pre-heated 350 degree oven for 30-35 minutes or until a toothpick inserted near the center comes out clean. Don’t over-bake! If you are going to build a layer cake, let cakes cool for 10 minutes before removing from pans to wire racks to cool completely. If you are making just single layer cakes, just place pans on wire racks to cool as soon as they come out of the oven.

*Using the 2 pans allows you to take the larger cake to work or a function and still have a small cake for yourself and family at home. No more – “mom/honey, don’t we get any of the cake”? How sweet is that?

Frosting:

  • 6 oz. good semi-sweet chocolate chips
  • ¼ c. unsalted butter
  • ½ c. sour cream
  • 2 tsp. Kahlúa or other coffee flavored liqueur or 1 tsp. vanilla
  • ¼ tsp. instant espresso coffee (I use Medaglia D’oro)
  • ¼ tsp. salt
  • 2½ c. powdered sugar or more as needed

Melt the chocolate chips and butter together in your microwave. Measure the sour cream, liqueur, instant espresso, and salt into a mixing bowl. Add the melted chocolate and butter. Whisk in powdered sugar until desired consistency is achieved. Spread over the top of the single layers or between layers and over top and sides of triple layer cake.

Please Note: If you are making a 3 layer cake, you will need to double the frosting recipe. Also, it sometimes helps with the frosting effort if you spread frosting over the first layer, refrigerate the cake for about 30 minutes, add the second layer, frost the top, and refrigerate again before proceeding to the top layer.

 

 

CHOCOLATE ORANGE CAKE WITH WHITE CHOCOLATE-COINTREAU FROSTING

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As some of you know, I have a special place in my heart for a truly good cake. Done right, a beautifully frosted cake can be one of the tastiest treats on earth. And in my humble opinion, if you are looking for that one perfect cake recipe that sets the standard for all others, it is this amazing recipe I found in Bon Appétit magazine about 20 years ago. Again in my humble opinion, if the creator of this amazing cake, Selma Brown Morrow has not been given sainthood status by now, someone should be answering to St. Peter for this glaring omission. (All sacrilege aside, if ever there was a cake that should be categorized as heavenly, this is it!)

The cake part is deliciously moist, with just the right amount of orange flavor and subtle crunch from the miniature chocolate chips. Then top if off with the absolute best frosting you could ever wish to lick off a plate, and you have a dessert experience you will not soon forget.

Like I said, I have been making this cake for special occasions for a very long time. The first time I made it was for the 40th anniversary of our dear friends Dick and Eloise. I had asked them ahead of time if they would like me to build a cake for the celebration. And wonder of wonders – they said yes! So the evening of the get-together, we met at Dick and Eloise’s favorite Chinese restaurant. All of the extended family was present. Well, bottom line, I actually received a standing ovation from the assembly. That’s how fabulous this cake actually is!

The next time I made this cake for a special event, it required a bit of travel. Again dear friends were celebrating their anniversary, but this time, instead of taking the cake to Kirkland, I was serving it in Hood River, Oregon. Also to complicate the whole experience, I was staying in a hotel. So of course, being the gutsy female that I am, I asked the chef at the hotel dining room if I could store the cake in their refrigerator overnight. And because I asked so nicely, he said yes with one condition. His condition was that he got to have a piece of the cake as his reward. He liked it so much he asked if he could have a bit more to share with his staff. I made some new friends that day!

The last time I made this cake was for our friend Peggy’s 60th birthday party last evening. Again the cake was given rave reviews.

So if you too want to celebrate a special occasion with a homemade cake, give this recipe a try. I can’t think of a better way to show someone how much you care, then by baking them this amazing creation.

Cake:

  • 1 c. orange juice
  • 1 oz. unsweetened or semi-sweet chocolate
  • ½ c. (1 stick) unsalted butter
  • 1½ c. sugar
  • 2 lg. eggs, room temperature
  • 1½ tsp. finely grated orange peel
  • 2 tsp. vanilla
  • 1½ c. cake flour
  • 1 tsp. baking soda
  • ¼ tsp. baking powder
  • ½ tsp. salt
  • 1/3 c. unsweetened cocoa powder
  • ½ c. miniature semi-sweet chocolate chips

Combine 2 tablespoons of the orange juice with the unsweetened chocolate in a small saucepan. Stir mixture over medium heat just until chocolate melts. Remove from heat and gradually add the remaining orange juice. Set aside.

In a large mixing bowl, cream the butter and sugar together. Beat in the eggs, orange peel, and vanilla. In a separate bowl whisk together the flour, baking soda, baking powder, salt, and cocoa powder. Add dry ingredients alternately with the orange juice mixture to the butter and sugar in three additions. Beat well after each addition. The batter will be quite thin. Mix in chocolate chips.

Pour batter into 1 greased, floured and parchment paper lined 9×13-inch pan or 2-8×8-inch greased, floured and parchment paper lined pans. (Trust me, the cake will not come out of the pan(s) unless you line them with parchment paper. The orange juice, peel, and chocolate chips are sticky, and even peeling away the parchment paper can be tricky! So go slowly.) Bake in a pre-heated 350 degree oven for 25-30 minutes or until pick inserted into middle of cake comes out clean. Place the pan on a wire rack and cool completely. Do not remove the cake(s) from pan(s) until completely cool. In fact, if you want to bake the cake one day and frost it the next, just leave the cake in the pan(s) overnight.

When ready to frost a single layer cake, carefully remove the cake from the pan. Place top side down on a paper cake board or platter (if you have one the right size). Carefully peel the parchment paper off the cake. Frost the top and sides.

When ready to frost a two layer cake, carefully remove one of the layers from its pan and place top side down on cake plate or platter. Slowly peel the parchment off the cake. Frost the top side only*. Carefully remove the second layer from the pan, peel off the parchment paper and place top side up on the frosted bottom layer. Frost the entire cake with remaining frosting.

To decorate, I like to use ivy strands, curled orange peel rind and fresh strawberry fans (when in season). (Directions for how to curl orange peel and make strawberry fans provided below.)

Frosting:

  • 10 oz. cream cheese, room temperature
  • ¾ c. (1½ sticks) unsalted butter, room temperature
  • 9 oz. good quality bulk white chocolate, like Ghirardelli (Winco carries bulk chocolate BTW)
  • ¼ c. Cointreau (orange flavored liqueur)

Using an electric mixer, whip the cream cheese and butter together. Cut the chocolate into small pieces using a heavy butcher knife. Melt in the microwave and allow to cool to barely lukewarm. Gradually add the white chocolate to the butter and cream cheese mixture. Beat until smooth. Add the liqueur. Beat again. Use immediately.

Hint: Try using a setting of 275-300 degrees for melting chocolate in your microwave. Check and stir every 20 seconds or so until most of the chocolate has melted. Remove from microwave and continue stirring until no chunks of chocolate remain.

Curled Orange Peel Rind:

Using a channel knife, a kitchen tool with a flat piece of stainless steel punctured with a sharp hole through which you can cut a small groove in the skin of the fruit (see picture below), cut a long spiral length of orange peel. Then carefully wind the peel around one of your round handled cooking utensils (I use one of my wooden spoons), wrap with plastic wrap, and place in the refrigerator for a couple of hours to form. Gently remove the rind from the spoon handle and cut into desired lengths.

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Strawberry Fans:

Slit strawberries with a sharp knife lengthwise about 3-4 times just to the top. Fan out as you place the strawberries on top of the cake.

*The original recipe calls for a ganache filling between the layers.

Ganache Filling:

  • ½ c. heavy cream
  • 2 T. + ½ c. strawberry jam
  • 4 oz. semi-sweet chocolate

Combine heavy cream and 2 tablespoons jam in heavy saucepan. Whisk over medium heat until jam melts and mixture comes to a boil. Remove from heat. Add chocolate and whisk until chocolate melts and mixture is smooth. Refrigerate until thick enough to spread, about 30 minutes.

 

 

EGGNOG SPICE BUNDT CAKE

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In my humble opinion, there is nothing finer than a good piece of cake. Now don’t go all sanctimonious on me and tell yourself that Patti must be some kind of a nitwit if she really means what she is saying. After all, isn’t it well known by anyone who is anyone (and that includes Patti), that cake is simply an inferior substitute for a real dessert? How could this self declared foodie really mean it when she says she loves cake?

Well to this I say – “pfui” (to quote my favorite detective Nero Wolfe). But please let me explain. I, along with everyone else who has ever been to a birthday party or an office celebration where your average grocery store bakery sheet cake has been served, unfortunately know that not all cakes are delicious. In fact, I will go so far as to say that a majority of these cakes are not worth the flour used in the batter or the shortening used in the frosting. But, give me a cake baked at home by a skilled baker or prepared in a wonderful bakery, and there isn’t a slice I would turn down. (That is, if I were still eating refined sugar, which I seriously try to avoid. But that’s another story…..)

Anyway, what I am trying to say in my overly verbose way is that this cake is really, really delightful. The flavor is amazing and it could not be moister unless it was a liquid. And simple to prepare? Well I think you can figure that out for yourself; just a few simple ingredients thrown together in a mixer, beaten for a few minutes and then baked in a Bundt pan.

So next time you want a lovely simple dessert that everyone will love, give this recipe a go. And while you’re at it, those of you who harbor a prejudice against cake, don’t be afraid to let cake back into your life. (Not necessarily the stuff that comes in sheet form from your neighborhood grocery store, but the real thing that comes from a reliable source, like your mother or your favorite bakery.) You may actually discover that a delicious piece of cake and a good cup of coffee are a pleasure that has been missing from your life. Enjoy

  • 1 yellow cake mix
  • 1 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • ¾ tsp. ground cloves
  • 1 small (4 serving) instant vanilla pudding and pie filling mix
  • 1 c. sour cream
  • 3 T. canola oil
  • 1 T. spiced rum
  • 1 c. eggnog
  • 2 eggs, room temperature
  • powdered sugar, opt.

Combine the cake mix and spices in the bowl of your electric mixer. Add the pudding mix, sour cream, canola oil, rum, eggnog, and eggs; beat for about 5 minutes. Pour the batter into a Bundt pan that has been buttered and floured. Bake in a pre-heated 350 degree oven for 40-45 minutes or until a wooden pick inserted in the center comes out clean. Let the cake cool in the pan for 5 minutes and then turn it out onto a cake plate. Cool completely before lightly sprinkling with powdered sugar, if desired.