Dessert

Chocolate Whiskey Bundt Cake

Chocolate, moist and absolutely delicious!  This is what you will get if you make this cake.  We were having our friends in one night for some wine and dessert.  I looked through the folder of recipes that I wanted to try and found this one.  It has been hanging around for quite some time and i thought what goes better with wine than chocolate.  And in this definitely fit the bill.

The coffee added brings out the flavor of the chocolate and the whiskey adds great flavor.  The recipe said it would taste even better the next day, and it sure did.

Ingredients

1 cup unsweetened cocoa powder (not Dutch-process) plus 3 tablespoons for dusting pan

1 1/2 cups brewed coffee

1/2 cup American whiskey

2 sticks (1 cup) unsalted butter, cut into 1-inch pieces

2 cups sugar

2 cups all-purpose flour

1 1/4 teaspoons baking soda

1/2 teaspoon salt

2 large eggs

1 teaspoon vanilla

Accompaniment: lightly sweetened whipped cream

Garnish: confectioners sugar for dusting

PREPARATION

  1. Put oven rack in middle position and preheat oven to 325°F. Butter a 10-inch bundt pan well, then dust with 3 tablespoons cocoa powder, knocking out excess.
  2. Heat coffee, whiskey, butter, and remaining cup cocoa powder in a 3-quart heavy saucepan over moderate heat, whisking, until butter is melted. Remove from heat, then add sugar and whisk until dissolved, about 1 minute. Transfer mixture to a large bowl and cool 5 minutes.
  3. While chocolate mixture cools, whisk together flour, baking soda, and salt in a bowl. Whisk together eggs and vanilla in a small bowl, then whisk into cooled chocolate mixture until combined well. Add flour mixture and whisk until just combined (batter will be thin and bubbly). Pour batter into bundt pan and bake until a wooden pick or skewer inserted in center comes out clean, 40 to 50 minutes.
  4. Cool cake completely in pan on a rack, about 2 hours. Loosen cake from pan using tip of a dinner knife, then invert rack over pan and turn cake out onto rack.
Dessert, Dinner

Chocolate Cake for two

Being “empty-nesters” with our son at school now makes meal planning a little less stressful as we don’t have to make sure dinner is something he would like.  It also makes us think twice about a dessert because there is only the two of us at home.  And like every other person at the beginning of the year, we are trying to cut back.  Christmas desserts have been finally removed and we aren’t really interested in making anything that is going to last for two long. Finding this recipe was perfect.  A quick dessert that is meant for two.  So, no leftovers that linger and tempt us. Note – coffee is a great liquid for this recipe.  You can substitute milk.

Ingredients

1/4 cup granulated sugar

1/4 cup all-purpose flour

2 (heaping) tablespoons unsweetened cocoa powder

1/4 teaspoon baking powder

1/8 teaspoon baking soda

pinch of salt

1 large egg yolk

2 tablespoons milk

1 tablespoon + 2 teaspoons vegetable oil

1/4 teaspoon vanilla

1 tablespoon warm coffee

For the frosting: 1/4 cup powdered sugar + more as needed for frosting consistency 1 (heaping) tablespoon cocoa powder coffee, as needed sprinkles, optional

Instructions

First, spray 2 6-ounce ramekins very well with cooking spray, and set them on a mini baking sheet. Preheat the oven to 350.  In a small bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and pinch of salt. Set aside. In a medium bowl, whisk together the egg yolk, milk, oil, vanilla, and coffee. Add the dry ingredients in two batches to the wet ingredients, and stir gently to combine. Divide the mixture between the two ramekins. Bake for 20 minutes, or until a toothpick inserted comes out clean. While the cakes cool, make the frosting: whisk together all ingredients, adding more coffee to thin it out to a pourable consistency. Sprinkles!
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Raspberry Almond Crumb Tart for the birthday boy!

What does the Birthday Boy get for his special birthday treat?  How about a Raspberry Almond Tart!  Shame on me that I did not ask him what he wanted for his birthday cake, but I think I know him pretty well.  In the past we have had a Raspberry pie for his special day so why not try and make a Raspberry Tart on my own.  I still love to bake and make a special treat now and then even though he has taken over the kitchen quite a bit lately.  This is adapted from Eating Well and was pretty easy to make.  I prepared this the day before his birthday and because we had our last “Meet the Teacher” night to attend right after work on the actual day.  That is right – 17 years of meet the teacher if not for both of the kids, then one of them.  When we finally got home, dessert was waiting and was very tasty.  Present too!

Ingredients  for  8 servings

½ cup sliced almonds, (skins on) 
6 tablespoons granulated sugar 
1⅓ cups plus 2 tablespoons all-purpose flour, divided
 ½ teaspoon salt
 6 tablespoons cold unsalted butter, cut into ¼-inch pieces
 1 large egg yolk
 1 teaspoon vanilla extract 
¼ teaspoon almond extract
 4½ cups fresh or frozen (not thawed) raspberries 
1 teaspoon confectioners’ sugar
Preheat oven to 400°F. Lightly coat a 9-inch removable-bottom tart pan with cooking spray. 
Combine almonds and sugar in a food processor; pulse until the almonds are finely ground and incorporated with the sugar. Set aside ½ cup of the mixture. Add 1⅓ cups flour and salt to the remaining sugar mixture and pulse briefly to blend. With the motor running, add butter a few pieces at a time until well incorporated. Stir egg yolk, vanilla and almond extracts together in a small bowl until blended. 
With the motor running, add to the processor and pulse until the mixture begins to clump and form a dough, about 1 minute (the mixture will look like crumbly sand). Set aside ⅓ cup of the mixture for the topping. Transfer the remaining dough to the prepared tart pan; spread evenly and press firmly into the bottom and up the sides to form a crust. 
Add the remaining 2 tablespoons flour to the reserved almond mixture; stir to blend. Gently toss raspberries with 2 tablespoons of this mixture in a medium bowl until coated. Spread the berries evenly in the tart pan. Sprinkle the remaining almond mixture over the berries. Pinch the reserved dough into small clumps to make crumbs and sprinkle the crumbs on top of the berries. 
Bake the tart for 15 minutes. Reduce the oven temperature to 350 degrees and bake until the crust and crumbs are golden brown, about 45 minutes more. Let cool on a wire rack for about 30 minutes. 
Serve warm or at room temperature. Remove the pan sides; place confectioners’ sugar in a fine sieve and dust the tart just before serving.
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Lovely Lemon Pound Cake

This spring the weather has been horrible.  We really can’t catch a break, especially on the weekends.  So wen it is not warm enough to work or relax outside on our patio oasis,  I bake!  This weekend was just that weekend.  This was our dessert course after grilling some tenderloins and zucchini on the grill  and  roasting up some crispy red potatoes.  Crispy potatoes that are a smash
This cake with out any glaze, turned out very moist.  Our son made it his breakfast yesterday morning!  I think I will keep this recipe handy. 

Lemon Pound Cake


Ingredients

3 cups all-purpose flour
1 Tbsp baking powder
3/4 tsp salt
2 1/2 cups sugar
1 cup unsalted butter, room temperature
1/2 cup shortening, room temperature
5 large eggs
1 cup whole milk
5 Tbsp lemon juice
1 lemon, zested

Preheat oven to 350F.  Spray or butter and flour one large Bundt pan. (I use the Pam baking Spray) Sift flour, baking powder and salt into medium bowl.  Set aside.

Using an electric mixer, cream together butter, shortening and sugar.  Add eggs one at a time, beating until well blended after each one. Add dry ingredients in three additions to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Mix in lemon juice and zest. 
Pour batter into prepared pan.  Bake cakes until tester inserted into center comes out clean, about 55 minutes.  Cool cake in pan for 15 minutes.  Turn cake out onto rack and cool completely.

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Lemon Cake with Whiskey Glaze

 
It  is back. Hubby made this a week ago and it was a hit!
Well now it he made it again.  You know something is good when you quickly recreate the recipe in a short period of time. 
This cake has a light lemon flavor, moist and easy to make.  The glaze has wonderful flavor with the Whiskey added.  My 89 year old mother loved it!   

Ingredients

1/2 cup (1 stick) salted butter, plus more for the pan
3 cups all-purpose flour, plus more for the pan 
1/2 teaspoon baking powder 
1/2 teaspoon baking soda 
1/4 teaspoon salt 
1/2 cup vegetable shortening 
2 cups granulated sugar 
4 large eggs 
1 teaspoon vanilla extract 
1 teaspoon finely grated lemon zest plus 2 teaspoons lemon juice 
1 cup buttermilk, well shaken 
Reba’s Royal Glaze, recipe follows
Reba’s Royal Glaze:
2 cups confectioners’ sugar
1 tablespoon Canadian whisky 
1 teaspoon finely grated lime zest plus 2 tablespoons lime juice 
1/2 teaspoon finely grated lemon zest plus 1 tablespoon lemon juice 

Directions

Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
Sift the flour together with the baking powder, baking soda and salt in a bowl. Set aside. 
In a large mixing bowl with an electric mixer, beat the butter and shortening together until creamy, about 2 minutes. Add the granulated sugar and beat 5 minutes more. 
Add the eggs one at a time, beating only until the yolks disappear into the batter. Add the vanilla and lemon zest and juice.
Add the flour mixture alternately with the buttermilk, beginning and ending with the flour. Scrape the sides of the mixing bowl and beat only until well blended. Pour into the prepared pan and bake a toothpick comes out clean, about 1 hour 10 minutes. Let cool slightly, then turn the cake out of the pan while it is still warm onto a wire rack. Let cool completely.
Drizzle with Whiskey Glaze before serving.
Whiskey Glaze:
Mix together the confectioners’ sugar, whisky, lime zest and juice and lemon zest and juice in a bowl. The glaze should be thick, yet pourable. Serve immediately.

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Chocolate Cassis Cake – Decedent yet basic!

Hubby and I saw this cake being made this morning on the Food Network and thought that it would be good to make for dessert tonight.  We thought that we had to go to the liqour store for the Creme de Cassis but when I looked on Google for what it was we realized we already had a bottle from Ina’s Blueberry Pie recipe we made last summer.

When I was prepping the recipe my husband exclaimed that when he goes to find a recipe he likes on line, he get’s sick of all the long stories that accompany the  blog post and the advertisments. He said “cut to the chase and just post the recipe, no one want to read all that stuff”.  So in honor of his request – Here is the recipe!

Ina Garten’s Chocolate Cassis Cake

Ingredients for the cake:

Baking spray with flour, such as Baker’s Joy
12 tablespoons (1 1/2 sticks) unsalted butter
10 ounces bittersweet chocolate, chopped
1/2 cup unsweetened cocoa powder, such as Pernigotti
6 tablespoons creme de cassis liqueur
1 teaspoon pure vanilla extract
5 extra-large eggs, at room temperature
1 cup sugar
1/4 teaspoon kosher salt

For the glaze:

6 ounces bittersweet or semisweet chocolate, chopped
1/4 cup heavy cream
2 to 3 tablespoons creme de cassis liqueur
1/2 teaspoon pure vanilla extract

To serve:

2 (1/2 pint) boxes fresh raspberries
1 pint fresh strawberries, hulled and thickly sliced
1/3 cup sugar
1/3 cup creme de cassis liqueur

Directions

For the cake, Preheat the oven to 350 degrees F. Spray a 9-inch round springform pan with baking spray. Line the bottom of the pan with parchment paper and spray it again with baking spray.

Melt the butter and chocolate together in a heat-proof bowl set over a pan of simmering water, stirring occasionally until smooth. Set aside to cool for 5 minutes. Whisk in the cocoa powder, cassis, and vanilla and set aside.

In the bowl of an electric mixer fitted with the whisk attachment (you can also use a hand mixer), beat the eggs, sugar, and salt on high speed for 3 to 5 minutes, until pale yellow and triple in volume. Pour the chocolate mixture into the egg mixture and carefully but thoroughly fold them together with a rubber spatula. Pour the batter into the prepared pan and bake for 35 to 40 minutes, until just barely set in the center. Allow to cool in the pan for 30 minutes and then release the sides of the pan. Invert the cake carefully onto a flat serving plate, remove the parchment paper, and cool completely.

For the glaze, melt the chocolate and cream together in a heat-proof bowl set over a pan of simmering water. Stir until smooth. Off the heat, whisk in the cassis and vanilla. Allow to cool for 10 minutes and spread over just the top of the cake.

Fifteen minutes before serving, toss the berries gently with the sugar and cassis. Cut the cake in wedges and serve with the berries on the side.

Recipe From  Ina Garten’s cooking with Friends

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A Classic Returns- Lemon Sour Cream Pound Cake

Sometimes you need to revisit a classic recipe. I had a craving for a moist cake that was both easy to make and would also take care of my need for something with a lemon twist. This recipe originally came from Cooking Light so I felt a little less guilty eating this.  I originally made this for our son’s christening party 16 years ago.  It has been repeated a couple of times since then, but not in the recent past.  This cake is great on its own or with some sliced berries on top.  A very simple dessert when you need one.
 

Ingredients

 

Cooking spray
3 tablespoons dry breadcrumbs
3 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter or stick margarine, softened
2 1/2 cups granulated sugar
2 teaspoons lemon extract
3 large eggs
1 1/2 tablespoons grated lemon rind (about 2 lemons)
1/4 cup fresh lemon juice, divided
1 (8-ounce) carton low-fat sour cream
1 cup powdered sugar
 

Preparation

Preheat oven to 350°. Coat a 10-inch tube pan with cooking spray, and dust with the breadcrumbs.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a bowl; stir well with a whisk.

Beat the butter in a large bowl at medium speed of a mixer until light and fluffy. Gradually add the granulated sugar and lemon extract, beating until well-blended. Add eggs, 1 at a time, beating well after each addition. Add grated lemon rind and 2 tablespoons lemon juice; beat 30 seconds. Add flour mixture to sugar mixture alternately with sour cream, beating at low speed, beginning and ending with flour mixture.

Spoon batter into prepared pan. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Combine 2 tablespoons of lemon juice and powdered sugar. Drizzle glaze over top of cake.