Category: DESSERTS

HINT OF CHOCOLATE ORANGE BUNDT CAKE

HINT OF CHOCOLATE ORANGE BUNDT CAKE seriously adapted from Cook’s Illustrated, Cook’s Science, America’s Test Kitchen’s Orange Bundt Cake

CAKE
4 LARGE eggs
2 tablespoons FINELY grated orange zest
3/4 cup orange juice
1 teaspoon PURE vanilla extract
2 cups cake flour
1/2 cup Hershey’s cocoa powder
2 cups sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
18 tablespoons unsalted butter (cut into 18 pieces and softened)

  • Preheat oven to 350°.
  • Adjust rack to middle position.
  • Grease and flour a large bundt pan.
  • In a medium bowl, whisk eggs, orange zest, orange juice and vanilla together.
  • Sift and whisk together flour, cocoa, sugar, salt, baking powder and baking soda on LOW speed until combined.
  • Add butter one piece at a time until mixture resembles coarse pea sized pieces.
  • Add egg mixture slowly, scraping bowl regularly for about 2 minutes until mixture is light and fluffy.
  • Pour batter into prepared pan and smooth top.
  • Bake 45-55 minutes until tester comes out clean.
  • Cool on wire rack for 20 minutes.
  • Remove cake from pan and continue cooling on wire rack.

ORANGE GLAZE
2 cups powdered sugar
1/2 cup frozen orange juice concentrate, thawed
Juice of 1 LARGE lemon (about 4 teaspoons)
Pinch of salt

  • Whisk 1 1/2 cups of powdered sugar, orange juice concentrate, lemon juice and salt together in bowl until smooth.
  • Place wire rack in a rimmed baking sheet.
  • Brush cake with 1/4 cup of the orange glaze.
  • Let cake stand 1 hour.
  • Whisk remaining 1/2 cup powdered sugar with the remaining glaze.
  • Pour evenly over cake.
  • Let cake sit 5-10 minutes while you prepare the ganache.

CHOCOLATE GANACHE DRIZZLE
1/2 cup semi sweet chocolate chips
1/4 cup heavy whipping cream

  • Add the chocolate chips to a medium sized bowl and set aside.
  • Add the heavy whipping cream to a microwave safe bowl or measuring cup and heat for about 1 minute, watching it closely so it doesn’t burn or boil over
  • Pour the warm cream over the chocolate chips and allow to sit for 3-5 minutes. I put a plate on top to trap the heat.
  • Gently stir the cream and chocolate together until they come together to a smooth consistency. DO NOT whisk too vigorously to prevent air bubbles in the ganache making it smoother.
  • Drizzle ganache over cake in an alternate pattern to the glaze.

ORANGE SUGAR
3 tablespoons granulated sugar
1 1/2 teaspoons FINELY GRATED orange zest

  • Using fork mix together the granulated sugar and orange zest.
  • Sprinkle over ganache.

CINNAMON CRUMB APPLE OATMEAL MUFFINS

CINNAMON CRUMB APPLE OATMEAL MUFFINS – yields 22 standard muffins

MUFFINS
1 ½ cups all purpose flour
1 cup QUICK cooking oats
2 ¼ teaspoon baking powder
pinch of salt
1 ¼ teaspoon QUALITY cinnamon
¼ teaspoon FRESH grated nutmeg
¾ cup sugar
2 large eggs
½ cup butter, melted and cooled
½ cup milk
2 large or 4 small Granny Smith apples chopped SMALL

  • Preheat oven to 350°.
  • In a medium bowl, whisk together the flour, oats, baking powder, salt, and cinnamon.
  • In a separate bowl, whisk together the sugar, eggs, butter and milk.
  • Stir the flour mixture with the liquid mixture.
  • Stir in the apples.
  • Divide batter evenly between 12 muffin cups.

TOPPING
½ cup dark brown sugar
1 tablespoon Wonderer flour
½ teaspoon QUALITY ground cinnamon
¼ teaspoon FRESH grated nutmeg
1 tablespoon butter

  • Whisk together the sugar, flour and cinnamon.
  • Cut in the butter.
  • Sprinkle on top of the muffins.
  • Bake about 20 minutes or when a toothpick inserted in the middle comes out clean.
  • Cool in pan 5 minutes, then remove to wire rack to cool completely.

CHOCOLATE CHIP CANDY COOKIE CUPS

CHOCOLATE CHIP CANDY COOKIE CUPS yields 24 cookie cups
6 tablespoons butter, melted
1/2 cup light brown sugar
3 ounces cream cheese, softened
4 tablespoons sugar
2 teaspoons PURE vanilla
1 1/4 cup flour
1/4 teaspoon salt
3/4 cups mini chocolate chips

  • Combine melted butter, cream cheese, sugars in a mixing bowl until smooth.
  • Add vanilla until well combined.
  • Sift flour and salt into mixture and blend well.
  • Fold in chocolate chips.
  • Roll into small balls.

1 1/2 cups semi-sweet chocolate chips

  • Melt 3/4 cup chocolate chips for 60 seconds in microwave until smooth. If 60 seconds isn’t enough continue to heat in 20 second increments until smooth. DO NOT BURN!
  • Line a cookie tin with cupcake liners.
  • Pour the chocolate evenly into the liners.
  • Add a cookie ball to each liner.
  • Slightly flatten each cookie ball.
  • Top each cookie ball with remaining chocolate.
  • GENTLY shake or bounce pan to even out the chocolate.
  • Chill AT LEAST 1 hour to harden cookie cups.
  • Enjoy!

UPSIDE DOWN APPLE HONEY CAKE

This is another scrap of paper I found recently. I’m not even sure how old the recipe is LOL 😀 BUT, it was so flavorful and yummy!

UPSIDE DOWN APPLE HONEY CAKE
1 cup flour
½ cups almond flour
2 teaspoons baking powder
½ cup sugar
¼ teaspoon salt
½ teaspoon QUALITY cinnamon
¾ cup milk
½ cup QUALITY honey
1 teaspoon PURE vanilla
½ cup butter, divided, softened
1 cup PACKED brown sugar
2 Granny Smith apples, peeled, cored and sliced in thick rings
¹⁄³ cup finely chopped walnuts or pecans
2 eggs, room temperature

  • Preheat oven to 350°.
  • In a medium bowl sift together the flour, baking powder, sugar, cinnamon and salt.
  • In another bowl whisk together the milk, honey and vanilla.
  • Place ¼ cup butter in 9×9 baking dish. Place pan in oven until butter melts.
  • Sprinkle ½ cup of the brown sugar over the butter.
  • Sprinkle the walnuts evenly over the sugar.
  • Lay apple slices over the walnuts just slightly overlapping the edges.
  • In a large bowl beat remaining butter until smooth, about 30 seconds.
  • Add remaining brown sugar, beating until smooth.
  • Add eggs, one at a time, beating after each.
  • Alternately add milk and flour mixture until combined.
  • Spread batter evenly over apples.
  • Bake 35-40 minutes until toothpick comes out clean.
  • Cool in pan 5 minutes on wire rack.
  • Use a knife to loosen the edges around the pan.
  • Invert onto plate. Let stand 15 minutes before serving, but serve warm for BEST flavor.

RED VELVET ALMOND CAKE

RED VELVET CAKE/CUPCAKES with ALMOND CREAM CHEESE FROSTING
CAKES
2 cups cake flour
1 cup plus 3 tablespoons almond flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons kosher salt
1/4 cup unsweetened cocoa powder
1 cup avocado oil
1 1/4 cups buttermilk
scant 2 cups sugar
4 eggs, room temperature
1 fluid ounce red food coloring
1/2 cup plus 2 tablespoons unsweetened applesauce
1 1/4 teaspoons apple cider vinegar
1 1/4 teaspoons vanilla extract

  • Preheat the oven to 350.
  • Line 2-9 inch rounds with parchment paper or 2 muffin pans with 24 cupcake liners.
  • Sift together the flours, baking soda, salt, and cocoa powder in a medium bowl.
  • In the bowl of a mixer blend the avocado oil, buttermilk, sugar, eggs, food coloring, applesauce, vinegar, and vanilla on medium speed until incorporated, about 2 minutes.
  • Turn the mixer to medium-low speed, and add the dry ingredients a little bit at a time, making sure to scrape down the sides of the bowl if necessary. Mix until JUST combined.
  • Divide the batter evenly between the cake pans or fill the cupcake liners 3/4 of the way full, and bake until a toothpick inserted in the center comes out clean, 20 minutes.
  • Cool the cupcakes completely.
  • Generously frost the top of each cupcake with the Almond Cream Cheese Frosting.

ALMOND CREAM CHEESE FROSTING
12 tablespoons butter, at room temperature
3 – 8  ounce cream cheese packages, at room temperature
4 1/2 cups powdered sugar, sifted
2 1/2 teaspoons PURE vanilla extract
2 teaspoons almond extract

  • In the bowl of a stand mixer with a whisk attachment, whip the butter and cream cheese on high speed until light and fluffy, about 3 minutes.
  • Turn the mixer on medium-low, and slowly add the powdered sugar, vanilla, and almond extract. Once the ingredients are all incorporated, turn the mixer to high, and beat for 1 additional minute.

GOLDEN GATE BARS

These decadent bars are so scrumptious! With a wonderful buttery shortbread crust bottom and silky smooth ganache icing on top, the caramel and brownie sandwiched in between finish it off perfectly.

GOLDEN GATE BARS – makes 12 bars

SHORTBREAD
1/2 cup butter, softened
1 cup all-purpose flour
1/4 cup powdered sugar

  • Stir together butter, flour, and powdered sugar until well blended.
  • Press into prepared pan.
  • Bake crust 5 minutes.
  • Place unopened caramel pouch in cup of hot water for 5 minutes to soften caramel.
  • Gently spread entire contents of caramel pouch evenly over baked crust.

BROWNIES
1 package Ghirardelli Salted Caramel Brownie Mix
1/4 cup water
1/4 cup vegetable oil
1 egg

  • Preheat oven to 325°.
  • Lightly grease 9 x 9-inch baking pan.
  • Place water, oil and egg in medium bowl and whisk until blended well.
  • Add brownie mix and stir until well blended.
  • Spread batter evenly over caramel layer.
  • Bake 40 minutes.
  • Cool brownies completely before topping with ganache.

GANACHE
3/4 cup heavy cream
3/4 cup Ghirardelli Semi-Sweet Chocolate Chips
sea salt, optional

  • In microwave-safe bowl, microwave cream on high power just until boiling.
  • Add chocolate and stir until chips are completely melted.
  • Pour warm ganache over cooled brownies and let set before cutting.
  • Garnish with a sprinkle of sea salt, if desired.

POMEGRANATE CHESS TART

This tart has crisp crust with a creamy filling topped off with a tangy pomegranate gelatin making it the PERFECT winter/holiday dessert.  WARNING, WARNING, DANGER WILL ROBINSON! 😀  BE forewarned this is A LOT of time consuming work and wait time so be prepared to make it the day before.

POMEGRANATE CHESS TART
CRUST
1 cup all purpose flour
½ cup fine yellow cornmeal
½ teaspoon sea salt
½ cup unsalted butter, softened
4 ounces cream cheese, softened
1 LARGE egg yolk

  • Whisk together flour, cornmeal and salt.
  • In a separate bowl beat butter and cream cheese until well blended and creamy.
  • Add egg yolk, beating JUST until combined.
  • Add flour mixture, beating on low until dough begins to form.
  • Shape into a flat disk, wrap in saran and chill at LEAST 2 hours.

 

  • Remove dough from refrigerator and let set at room temperature for 30 minutes or until soft to the touch.
  • Unwrap and roll out dough on a lightly floured surface into a 12-13 inch circle.
  • Fit dough into a 10 inch DEEP tart pan with a removable bottom.
  • Press into pan and fold over edges.
  • Prick bottom of dough with a fork.
  • Chill 30 minutes until firm.

 

  • Preheat oven to 350°.
  • Line dough with parchment paper and fill with pie weights.
  • Bake 15 minutes or until golden along the edges.
  • Remove pie weights and parchment paper.
  • Return to oven and bake 8-10 minutes more until bottom is set.
  • Transfer to a cooling rack and cool COMPLETELY for 30 minutes.

FILLING
1 cup granulated sugar
1 tablespoon WONDRA flour
1 tablespoon fine yellow cornmeal
¼ cup unsalted butter, melted
¼ cup WHOLE buttermilk
1 tablespoon orange zest
3 tablespoons orange juice (1 orange)
2 tablespoons lemon juice (1 LARGE lemon)
3 LARGE eggs, beaten

  • Reduce oven to 325°.
  • Whisk together the sugar, cornmeal, flour, buttermilk, orange juice, lemon juice, orange zest and melted butter until well blended.
  • Add eggs, whisking until smooth.
  • Pour into prepared tart crust.
  • Bake on lowest shelf 35-40 minutes golden AND set.
  • Cool COMPLETELY for 2 hours.
  • Chill until COLD, about 2 hours.

GELEE’
1 ¼ cup FRESH pomegranate juice
2 tablespoons sugar
2 ½ teaspoons (2-¼ ounce envelopes) KNOX unflavored gelatin
3 tablespoons Grand Marnier (orange liqueur)
²⁄³ cup pomegranate seeds, for garnish

  • In a medium saucepan combine the pomegranate juice and sugar, whisking until sugar is dissolved.
  • Whisk gelatin into the mixture quickly and let stand 5 minutes.
  • Cook over medium heat, about 5 minutes, JUST until mixture is steaming and gelatin completely dissolves.
  • Remove from heat and cool 20 minutes.
  • Skim off any foam and whisk in liqueur.
  • Strain through a fine mesh sieve.

ASSEMBLY

  • Remove tart from the refrigerator.
  • Gently pour pomegranate gelatin over chilled tart to just under tart edge. DO NOT OVERFILL! Depending on the depth of your tart pan you will probably have a bit extra.
  • Return to refrigerator and chill 1 more hour.
  • Sprinkle with seeds just before serving.

CIDER GLAZED CHRISTMAS CAKES

CIDER GLAZED CHRISTMAS CAKES
CAKES
¾ cup golden raisins
¾ cup dried cranberries or tart dried cherries
¾ cup candied pineapple
½ cup apple cider
1 ¾ cups all purpose flour
1 ½ teaspoons baking powder
¼ teaspoon fine salt
²⁄³ cup butter, softened
1 cup sugar
2 eggs
²⁄³ cup whole milk

  • In a small bowl combine the raisin, cranberries (or cherries) and pineapple pieces.
  • Toss with apple cider.
  • Let stand 1 hour.

 

  • Drain fruit, reserving liquid for making your cider drizzle and reserve 2 tablespoons of fruit to chop as garnish.
  • Preheat oven to 350°.
  • Line muffin tins with papers or spray well with non-stick cooking spray.
  • In a medium bowl sift together the flour, baking powder and salt. Set aside.

 

  • In a large mixing bowl beat butter on medium speed until smooth.
  • Add sugar, beating until fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Add flour mixture and milk, alternately, beating well after each addition.
  • Fold in drained fruit.
  • Scoop 3 tablespoons of batter into tins.
  • Bake 15 minutes or until toothpick comes out clean.
  • Cool for 10 minutes before removing from pan.
  • Spoon a small amount of drizzle over each cake.
  • Garnish with a bit of chopped dried fruit.

CIDER DRIZZLE
Reserved soaking liquid + enough water to equal 1 cup
2 tablespoons coconut pineapple vinegar (apple cider vinegar works also)
1/2 cup powdered sugar
2 tablespoons cornstarch

  • Whisk together, cook and stir until thickened and bubbly, about 5 minutes.
  • Cool 10 minutes before spooning over cakes.

NOTE: Bourbon or Whiskey can be substituted for apple cider.

ALTERNATE DRIZZLE
1/3 cup butter
2 cups powdered sugar
1 cup apple cider

  • Whisk together until smooth.
  • Glaze cupcakes

CINNAMON BUN CUPCAKES

CINNAMON BUN CUPCAKES
CUPCAKES
1 1/4 cup all-purpose flour
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 teaspoon cinnamon
2 LARGE eggs
1/2 cup canola oil
3/4 cup sugar
2 teaspoons PURE vanilla extract
1/2 cup sour cream

  • Pre-heat oven to 350°.
  • Line cupcake tins with papers.
  • Sift flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
  • Whisk eggs for about 1 minute. They will become frothy and lightened in color.
  • Add oil and whisk again until combined.
  • Add sugar and whisk for about 1 minute.
  • Add vanilla extract.
  • Add sour cream to the batter, whisking until combined
  • Now add the sifted dry ingredients to the bowl and whisk gently. Whisk batter until JUST until combined. DO NOT OVERMIX!

CINNAMON SWIRL
1 1/2 tablespoons ground cinnamon
2 tablespoons brown sugar
2 tablespoons white sugar

  • Make the Cinnamon Swirl: mix 1 1/2 tablespoons of ground cinnamon with 2 tablespoons of brown sugar and 2 tablespoons of white sugar. Set aside.

ASSEMBLY

  • Now start by pouring about 1 heaping tablespoon of the batter on the bottom of each cupcake tin.
  • Sprinkle with 1/2 teaspoon of the Cinnamon Swirl mixture.
  • Top with another heaping tablespoon of batter.
  • Now, sprinkle another 1/2 teaspoon of Cinnamon Swirl mixture over batter.
  • Top with another heaping tablespoon of batter.
  • Using a toothpick, swirl the batter a few times to create a swirl effect.
  • Top already swirled cupcakes with one final 1/2 teaspoon of the Cinnamon Swirl mixture.
  • Bake for 10-12 minutes, checking halfway to rotate pans.
  • Remove from the oven once cupcakes are lightly golden brown and puffed.
  • Cool 10 minutes.

GLAZE
+/- 1 cup powdered sugar sifted
+/- 2 tablespoons milk

  • Mix powdered sugar and milk together.

NOTES:  There are many factors that will affect your glaze consistency.  The brand of sugar you use, whether you use a scale or a measuring cup…  If your glaze is too thin and runny, add more sifted powdered sugar and test for consistency again.  If the glaze is too thick and not spreading, add a very, very small amount (1 teaspoon) of milk at a time, until you achieve your desired consistency.

BANANA UPSIDE DOWN CAKE

I found this recipe for BANANA UPSIDE DOWN CAKE over at TrickNTreat. I love banana in any type of cake, but this recipe takes bananas to a whole other level. The caramel topping is truly the “icing” on the cake!  I added a small amount of cinnamon to help enhance the flavors.

BANANA UPSIDE DOWN CAKE Yield 8 servings

TOPPING
3 small VERY RIPE bananas, cut lengthwise
4 tablespoons butter
½ cup brown sugar

  • Melt butter in a skillet, remove from heat and add brown sugar, stir until sugar is melted.
  • Pour butter mixture onto 8 in pan, arrange banana, cut into 2 lengthwise  on top of sugar mixture.

CAKE
1 ½ cup all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup milk
2 VERY RIPE bananas mashed
¾ cup sugar
½ teaspoon QUALITY cinnamon
1 teaspoon PURE vanilla
8 tablespoons butter
1 LARGE egg

  • Preheat oven to 350°.
  • Spray an 8×8 baking dish or a loaf pan with non-stick spray.
  • Sift flour, cinnamon, baking powder and baking powder.
  • Beat butter and sugar until creamy.
  • Add salt, vanilla and egg.
  • Fold  in half of the flour, mixing well.
  • Add mashed banana, milk and remaining flour, stirring until well incorporated.
  • Spoon batter over sliced banana topping and spread evenly.
  • Bake for 40-50 minutes or until a tester inserted comes out clean.
  • Cool in pan for 10 minutes.
  • Invert into a serving plate and serve.

NOTE: IF you prefer a different look, the bananas can be cut into chunks or rounds instead of lengthwise. I PREFER a lot of small rounds myself.

While I’m glad I tried this recipe and it was good, I really prefer my regular Banana Nut Bread.

SALTY MILK CHOCOLATE CARAMEL BLONDIES

SALTY MILK CHOCOLATE CARAMEL BLONDIES
6 tablespoons unsalted butter, melted and cooled
1 cup PACKED brown sugar
1 LARGE egg
2 teaspoons PURE vanilla
1 cup AP flour
¼ teaspoon fine sea salt
¼ teaspoon QUALITY cinnamon
4 ounces milk chocolate, coarsely chopped
½ cup KRAFT caramel balls
¾ cup toast walnut pieces
½ teaspoon flaky sea salt

  • Preheat oven to 350°.
  • Line an 8×8 baking dish with parchment paper (leave plenty of paper hanging over the edge to use as handles) and then spray with non-stick spray and flour.
  • Whisk together the flour, fine sea salt and cinnamon. Set aside.
  • In your mixer bowl beat the melted butter and brown sugar on medium until combined.
  • Add vanilla and egg, beating 2 minutes until smooth and creamy.
  • Gradually add flour mixture to the mixer, beating JUST until combined.
  • Fold in the milk chocolate, caramel balls and nut pieces.
  • Spoon batter into pan.
  • Bake 20-22 minutes until lightly browned and BARELY set. Add flaked sea salt after 10 minutes.
  • Let cool 1 hour.
  • Remove from pan and cut into squares.
  • Store in airtight container.

CHOCOLATE PRETZEL PB SQUARES

The beauty of this recipe is that there is NO baking involved!  This is a new favorite recipe that we will be making again and again!  You can cut them any size so they make the perfect addition to any goodie plate.

CHOCOLATE PRETZEL PB SQUARES
2 cups pretzels, crushed into crumbs
1 ½ cups powdered sugar
1 ¼ cups peanut butter
¾ cup butter, melted
1 ½ cups milk chocolate chips
½ cup Heath bit pieces

  • Spray 13×9 baking dish with non-stick cooking spray!
  • In a large bowl mix together the pretzel crumbs and powdered sugar until well blended.
  • Mix in melted butter and 1 cup of the peanut butter.
  • Press mixture evenly into the bottom of the baking dish.
  • Sprinkle evenly with Heath Bit pieces.
  • In a microwave safe bowl melt combine the remaining peanut butter with the milk chocolate chips. Heat at 30 second intervals, stirring after each until melted and smooth.
  • Spread over the layer in the baking dish.
  • Garnish with Heath bit pieces and broken pretzel bits.
  • Chill at least 1 hour before cutting.
  • Store in airtight container  in the refrigerator.