FLOURLESS CHOCOLATE CAKE

yield: 12 to 16 servings
prep time: 15 minutes
cook time: 25 minutes
total time: 12 hours

This rich flourless chocolate cake is a chocolate lover's dream!

INGREDIENTS:

8 eggs, chilled
16 ounces bittersweet chocolate, chopped
1 cup unsalted butter, cut into small cubes
¼ cup brewed coffee, at room temperature

DIRECTIONS:

1. Adjust oven rack to lower-middle position and preheat oven to 325 degrees F. Grease 8-inch springform pan, line the bottom and sides with parchment, then grease the parchment. Wrap the outside of the pan with a double layer of aluminum foil and place in a 9x13-inch pan. Put a small pot of water on to boil.

Note: Don't use springform b/c mine always leaks water in despite tin foil

2. Using a stand mixer with a whisk attachment, beat the eggs on medium speed until doubled in volume, about 5 minutes.

3. Meanwhile, place the chocolate, butter and coffee in a large, heat-proof bowl set over a saucepan of barely simmering water. Stir occasionally until completely melted and smooth and very warm (the mixture should register 115 degrees F on an instant-read thermometer).

Note: I heated it in the microwave at 30 second intervals being extra careful not to overcook

4. Using a large rubber spatula, fold one-third of the eggs into the chocolate mixture until just a few streaks of egg are visible. Add the remaining eggs in two more additions, folding until the mixture is totally combined.

5. Transfer the batter to the prepared springform pan and smooth the top. Pour enough boiling water into the 9x13-inch pan to come about halfway up the sides of the springform pan. Bake until the cake has risen slightly, the edges are just beginning to set and a thin glaze (like a brownie crust) has formed on the surface, about 22 to 25 minutes. The cake should register 140 degrees on a digital thermometer.

6. Remove the cake from the water bath and set on a wire rack to cool completely to room temperature. Once cool, cover with plastic wrap and refrigerate at least 6 hours, or overnight (the cake can be refrigerated for up to 4 days).

7. About 30 minutes before serving, run a thin knife between the cake and sides of the pan; remove the sides of the pan. Place the cake on a serving platter, dust with powdered sugar (if desired) and serve.

(Recipe from Cook's Illustrated Cookbook)

Recipe+Picture: http://www.browneyedbaker.com/flourless-chocolate-cake/

Pumpkin Gooey Butter Cake

Ingredients


Cake:1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted


Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg



Directions

1. Preheat oven to 350 degrees F.
2. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
3. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
4. Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

Read more at: http://www.foodnetwork.com/recipes/paula-deen/pumpkin-gooey-butter-cakes-recipe/index.html?oc=linkback

Recipe + pictures: Food network

Pineapple Carrot Cake

 
 
I made this for Andrew and Ashley's wedding and it's a pretty well-liked carrot cake.

Ingredients: 

 

1 1/2 cups flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon vanilla
2/3 cup oil
2 eggs
1 cup (packed) finely shredded carrot
1/2 cup crushed pineapple (with juice)

Frosting Ingredients:

3 ounces cream cheese, softened
1 tablespon butter, softened
1 teaspoon vanilla
2 cups sifted powdered sugar
milk, as needed
1/2 cup chopped pecans, optional

Instructions: 

1. To make the cake, sift dry ingredients together in a large bowl.
2. Add wet ingredients and mix on medium speed for 2 minutes.
3. Pour batter into a greased and floured 9x9-inch baking pan.
4. Bake at 350 degrees for 35 minutes or until cake tests done.
5. Cool 10 minutes on wire rack, and then remove from pan. Cover with a clean towel and frost when cool.
6. To make frosting, beat cream cheese, butter, and vanilla until fluffy. Add powdered sugar. Beat, adding a little milk as needed to achieve desired consistency. Sprinkle chopped pecans over the frosted cake, if desired.

Photo + recipe: http://www.tammysrecipes.com/pineapple_carrot_cake_cream_cheese_frosting

Lemon Bars for Mom's Birthday

 

My mom loves lemon bars and Key Lime Pie. I made these a few years ago and they were a hit!

For the crust:

1/2 pound unsalted butter, at room temperature

1/2 cup granulated sugar

2 cups flour

1/8 teaspoon kosher salt

For the filling:

Zest of 5 Meyer lemons (the recipe calls for 1 tablespoon + 1 teaspoon of zest, but I zested all of my lemons. I highly recommend this)

1 2/3 cups granulated sugar

4 extra large eggs at room temperature

2/3 cup freshly squeezed lemon juice

2/3 cup flour, sifted powdered sugar for dusting

1.      Preheat the oven to 350°F. Cream the butter and sugar together until light and fluffy. Combine the flour and salt, and mix into the butter mixture until it just comes together.

2.      Dump the dough onto a floured work surface and gather it into a ball. Flatten the dough and press into a well greased 9x13 inch baking pan creating a 1/2 inch crust

3.      Chill for 20 minutes.

4.      Bake the crust for 15 - 20 minutes, until very slightly browned. Let the crust cool.

5.      Make the filling: zest the lemons and combine with the sugar using your fingertips, until the sugar be comes slightly clumpy and fragrant. Whisk the sugar mixture with the eggs, lemon juice and flour until smooth and shiny.

6.      Pour the curd over the cooled crust and bake for 30-35 minutes, until the filling is set.

7.      Cool to room temperature before sifting the powdered sugar on top. Cut into squares and serve.

Recipe + photo:  http://www.bitesoutoflife.com/2011/04/17/luscious-meyer-lemon-bars

Cranberry Bliss Bars

 

Blondie:
1 1/2 sticks (3/4 cup) butter, cubed
1 1/2 cups light brown sugar
2 eggs
3/4 teaspoon vanilla extract
2 1/4 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon cinnamon
1/2 cup - 1 cup dried cranberries or cherries
1 cup white chocolate chips (or more)

Frosting:
8 oz. cream cheese, softened
1 cup powdered sugar
6 oz. white baking chocolate, melted
1/2 cup dried cranberries, coarsely chopped
1 teaspoon grated orange zest (optional)
 
Blondies:

1. Preheat the oven to 350 degrees.  Grease a 13x9 baking pan.
2. Cream the melted butter and brown sugar.  Once combined, add the eggs and vanilla.
3. In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
4. Slowly add the dry ingredients to the wet mixture.  Stir until combined (an electric mixer is preferred).
5. By hand, stir in the dried cranberries and white chocolate chips.  Pour the batter into the pan.
6. Bake the bars for 18-21 minutes (they should be slightly golden and a toothpick inserted in the center should come out clean).  Allow to cool completely.

Frosting:

1. In a large bowl using an electric mixer, beat the cream cheese and powdered sugar until combined.
2. Gradually add half of the melted chocolate (or in my case- I added all of it, whoops).  Mix until combined.
3. Frost the blondies.  Sprinkle with dried cranberries/cherries.
4. Use the remaining white chocolate to drizzle over the bars.

Recipe + photo:  http://www.the-girl-who-ate-everything.com

Mom's "Birthday" Italian Cream Cake

Pre-Heat Oven to 325 Degrees

The Cake

Mix and let stand:
1 cup buttermilk
1 tsp. baking soda

Cream together:
2 cups granulated sugar
1 cup butter or margerine
1/2 cup shortening

Add, beating after each:
5 egg yolks

Gradually & alternatingly add (beat after each addition):
2 cups flour
buttermilk mixture

Stir into mixture:
1 tsp. vanilla

Beat until stiff peaks (but not dry) and fold into batter mixture:
5 egg whites

Stir gently into batter (I usually omit this part):
1 cup chopped nuts (pecans, walnuts, or almonds)
1 sm. can coconut (3.5 oz)

Bake in 3 greased and floured 9" pans for 25 minutes or until done.

Let cool. 

Cream Cheese Frosting

Whip until light:
8 oz cream cheese
1 stick butter or margerine

Add and continue to whip:
1 tsp. vanilla
1 pound confectioner's powdered sugar (less is fine)

Photo: http://hegebee57.blogspot.com/2011/09/folkall-american-living.html

Tommy's Strawberry Cake

Tommy has been asking for a strawberry cake for his birthday for a few years now and I finally got around to making one! I added a vanilla filling with chopped strawberries to a basic strawberry cake and it turned out fantastic! **Note: Consider using Mom's Italian Cream Cake as a base (with strawberry puree) because this one was a bit dry.

FRESH STRAWBERRY CAKE (about 8 servings)
*Fresh strawberries need to macerate overnight

For the Cake:

16 oz very, very ripe, red fresh strawberries (with not much white on them.  If a lot of white needs to be cut off, you’ll need more strawberries.  The riper the better.)
3 tsp sugar
12 Tb unsalted butter, room temp (lightly indents when tapped, not melty at all)
1 3/4 cup white sugar
4 large eggs, whites and yolks separated – room temp
1/4 cup whole milk, room temp
1 TB vanilla extract
2 1/4 cup cake flour, sifted after measuring
4 tsp baking powder
1 tsp salt

For the Frosting:

4 TB strawberry puree (use leftover puree from cake)
8 TB regular butter, firm
8 oz cream cheese, slightly cold
16 oz (1 lb) confectioner’s sugar

DIRECTIONS

For the Cake:

Hull and slice fresh strawbrries.  Toss with 3 tsp sugar and cover.  Let sit in fridge overnight, until they become macerated and juicy.  Blend strawberries with short pulses, just until pureed.  Do not over blend.

Preheat oven to 350F with rack on lower middle.  Line bottom of two 8 or 9 inch round pans with parchment paper.  Grease and flour the paper and sides of pans.

Beat butter and sugar in stand mixer with paddle attachment on medium high, until light and fluffy, about 5 minutes.  Add milk, yolks, vanilla, and 3/4 cup of strawberry puree (save remaining puree for frosting, filling, or other use.)  Blend just until combined.

In separate bowl, whisk together:  sifted cake flour, baking powder, and salt.  Fold in the butter mixture with rubber spatula, just until wet/dry ingredients are fully incorporated.  Do not over mix.

In a clean bowl, using electric mixer, beat egg whites just until still peaks form.  Gently fold egg whites into the cake batter with rubber spatula, softly folding until combined.

Divide batter evenly among the two pans.  Give the pans a gentle shake to level out the tops.  Bake 20-25 minutes just until toothpick inserted in center has a few tender crumbs attached.  Watch carefully so it does not over bake and become dry.  Let cakes rest at room temp for 10 minutes and turn out onto wire racks.  Let cool completely before frosting.

For the Frosting:

In stand mixer using paddle attachment, beat butter on medium speed until it is light, pale yellow, and fluffy.  Add cream cheese and beat until combined.  Reduce speed to low and add confectioner’s sugar and beat until combined.  Add the strawberry puree and mix just until combined.  Place frosting in fridge about an hour before use.  Frosted dessert should be kept in fridge until ready to serve.  This frosting is best suited for spreading rather than piping, as it is smooth and creamy soft.

Source:  Chew Out Loud, inspired by foodiebride (cake only)

For the FIlling:

1 box French Vanilla Pudding Mix 
2 Cups Heavy Whipping Cream

Beat on high speed until thickened.