dr. pepper snacking cake

A week before Father's Day my son and I had this conversation, "Son, what would you like to get your dad for Father's Day?"  "Hmmmm, how about Dr. Pepper!"  "So....you want to buy your dad soda for Father's Day?  Nothing else?"  "No, I want a Dr. Pepper dinner-everything Dr. Pepper!"  "Hmmmm, that sounds like a great idea."  "LET'S DO IT!!!," he squealed.

For some reason the son thought Dr. Pepper soaked fruit was an excellent choice for dessert and I quickly suggested a Dr. Pepper Cake.  He promptly took me up on the offer.  Every good southern church cookbook or school fundraiser cookbook should contain at least 2-3 recipes for Coca Cola Cake.  It's a southern tradition and evidently the law according to what is found in the depths of my recipe archives. So why not Dr. Pepper Cake?  Just substitute one soda for another, right?  Right.

And so I did just that.  This cake has a very lovely and delicate chocolate flavor.  So mellow that it reminded me of an afternoon snacking cake.  I poured a thin layer of Dr. Pepper icing over the top rather than bombard the delightful little cake with a ton of icing and it became a perfect balance between cake and sweet icing.  It is addicting and seems to get better with time.  The crumb is moist and tender and it needs to leave my kitchen before I eat the entire thing.  I am a very weak person with no self control.  So make this and tell me just how strong you are. :)

Dr. Pepper Snacking Cake
yield:  9 servings

2 sticks butter
1 cup Dr. Pepper
1/4 cup cocoa powder
1 1/2 teaspoons cinnamon
2 cups flour
2 cups sugar
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla

1. Butter and flour an 8" square pan lined with parchment paper.  Preheat oven to 350 F.
2. Melt butter and Dr. Pepper in a small saucepan.
3. Meanwhile, sift together cocoa powder, cinnamon, flour and sugar into a large bowl.  Stir in the butter mixture and combine.
4. In a separate small bowl or measuring cup, mix the eggs, buttermilk, baking soda and vanilla and add to the rest of the ingredients. Stir to combine.  Pour into prepared pan.
5. Bake for 40-45 minutes until cake is done and cake tester comes out clean.  Cool in pan for 10 minutes.  Remove from pan and cool completely on cooling rack.

Dr. Pepper Icing
2 tablespoons butter
1 1/2 tablespoons cocoa powder
2 tablespoons Dr. Pepper (+1 Tablespoon if needed)
8oz. Confectioners Sugar

1. Place butter, cocoa powder and 2 tablespoons Dr. Pepper into a small sauce pan.  Whisk over low heat until butter has melted.
2. Place sugar in a medium bowl.  Add butter mixture and stir.  If mixture is too thick, add another tablespoon until icing is thick but pourable.
3. Pour over cooled cake.

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a summer loaf cake (recipe: lime blueberry yogurt pound cake)

Sliced down the middle and into slices and ready to be placed on a platter for the potluck

I made this pound cake for a summer potluck in July.  In a pinch I used the lemon yogurt pound cake recipe from one of my favorite cookbooks, Ina Garten's Barefoot Contessa at Home, but substituted lime for the lemon and added fresh blueberries.  It was mighty tasty and was scarfed down quickly.  If you need to make something for summer's last hoorah-this sweet-tart cake would be one to take.

Lime Blueberry Yogurt Cake
recipe from Barefoot Contessa at Home, Ina Garten
yield:  1 loaf

1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain yogurt
1 1/3 cups sugar, divided
3 extra large eggs
2 teaspoons grated lime zest
1/2 teaspoon pure vanilla bean paste
1/2 cup vegetable oil
1/3 cup freshly squeezed lime juice
1 cup fresh blueberries, washed and dried

For the glaze:
1 cup confectioners sugar
2 tablespoons freshly squeezed lime juice

1. Preheat oven to 350 degrees.  Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan.  Line the bottom with parchment paper.  Grease and flour the pan.
2. Sift together the flour, baking powder, and salt into 1 bowl.  In a bowl of an electric mixer, mix together yogurt, 1 cup sugar, the eggs, lime zest, and vanilla paste.  Slowly add the dry ingredients into the wet ingredients.  With a large rubber spatula, fold vegetable oil into the batter, making sure its all incorporated.  Toss blueberries in a pinch of flour until thoroughly coated.  Add blueberries to the batter and gently mix in.  Pour batter in prepared pan and bake for 50-60 minutes, cake tester will come out clean.
3. Meanwhile, cook the 1/3 cup lime juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear.  Set aside.
4. When the cake is done, allow it to cool in the pan for 10 minutes.  Remove cake from pan and place on a rack that has been set inside a rimmed cookie sheet or pan.  While the cake is still warm, poke holes on the top using a skewer.  Using a brush, soak the cake with the lime syrup.  Allow it to soak in.  Cool completely.
5. For the glaze, combine the confectioners sugar and lime juice and pour evenly over the cake.

Fastest Fudge Cake

Fastest Fudge Cake Instagram Shot

As if you hadn't had enough chocolate indulgence this past week.  Believe it or not, I did not succumb to my dark master (the cocoa bean) this Valentines.  I did make this cake for a little wedding shower though.  My BIL loves ganache, so I made this cake for him.  It seemed to be a hit. 

It is really simple to make (though my instructions below seem extensive).  There is no need to break out the KitchenAide, it is a simple bowl & stir recipe.  Ganache is always simple to make.  Simply bring heavy cream to a boil, pour over chocolate and stir.  This recipe really is representative of simple elegance.

Fastest Fudge Cake
serves 8-10

1 cup flour
1/4 cup plus 2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1//4 teaspoon salt
8 tablespoons (1 stick) melted butter, warm
1 1/4 cups brown sugar, packed
2 eggs
1 teaspoon vanilla bean paste (extract may be substituted for paste)
1/2 cup hot tap water
 Chocolate Ganache (recipe follows)

1. Lightly butter the bottom of  an 8-inch square or 9-inch round cake pan and line it with parchment.  Lightly butter the parchment.  Preheat oven to 350 degrees F.
2. In a mixing bowl, whisk flour, cocoa powder, baking soda and salt.  Sifting only if the cocoa powder remains lumpy.  Set aside
3. In a large bowl, combine the warm melted butter and brown sugar.  Add the eggs and vanilla and stir until well blended.  Add the flour mixture all at once.  Using a rubber spatula or wooden spoon, stir only until all the flour is moistened.  Pour the hot water over the batter all at once.  Stir only until the water is incorporated and the batter is smooth.  Scrape batter into the pan.
4. Bake 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean.  Cool the cake in the pan on a rack for 10 minutes before unmolding.
5. To unmold, slide a paring knife around the edges of the cake to release it from the pan.  Invert the cake and peel off the paper liner  Turn the cake right side up and cool it completely on a rack before glazing it with ganache.

Chocolate Ganache

1 cup heavy cream
1 cup semi sweet chocolate chips (I use Guittard)

1. Place chocolate into a mixing bowl.  Pour heavy cream into a small saucepan over medium heat.  Once heavy cream begins to boil pour it over the chocolate.  Stir the mixture until it is all incorporated and smooth.
2. Let ganache sit out at room temperature until it has cooled and thickened slightly but is still pourable.

Cake Assembly

1. Spoon a dollop of corn syrup or honey onto a cake board to assure your cake does not slip off of the board.  Place cake on a cake board (my local bakery sells them for $1).  Take a serrated knife and trim the cake board so it will be the exact same size as the cake.
2. Place a small bowl upside down onto a rimmed cookie sheet or large platter (making sure it is larger than your cake).  Place your cake on top of the bowl (you've just made a homemade Lazy Susan).
3. Pour ganache over the cake, starting from the center of the cake and working your way outward in concentric circles.  Glaze will run off onto the cookie sheet and can be used for another use.
4. Place glazed cake onto a cake platter and place in the refrigerator for 30 minutes or until ganache has set.  Decorate with berries.

To Brighten Your Day (Lemon Yogurt Cake)

I live in a land kissed by the sun.  I wake up before the she rises and see her break the horizon almost every morning.  So soft and beautiful, a delicate ball rising only to sear my shoulders in a few short hours.  Living under a cloudless sky seems like happiness, maybe romantic, but I grow tired of the bright, hot days.  It is as if I live in my own Groundhogs Day.  A repeat of sunny days, bright weeks and scorching months.

Last week we were granted a break.  A glorious gloomy day.  The sun never broke through the clouds and it was a perfect gray.  The drizzle and light rain danced around one another and never grew tired.  The performance was lovely.  For a moment I was transported to the overcast skies of the northwest, though the heft and warmth of the air quickly brought me back home.

I found myself making a bright, bold lemon cake that day.  Ironic to find me, the one who loathes the bright sunny days, making up for her absence.  As fall begins and will turn into winter, the grayer days are upon us.  If you find yourself missing the sun, make this cake.  She will brighten your day.

Lemon Yogurt Cake
recipe from Barefoot Contessa at Home, Ina Garten
yield:  1 loaf

1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain yogurt
1 1/3 cups sugar, divided
3 extra large eggs
2 teaspoons grated lemon zest
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice

For the glaze:
1 cup confectioners sugar
2 tablespoons freshly squeezed lemon juice

1. Preheat oven to 350 degrees.  Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan.  Line the bottom with parchment paper.  Grease and flour the pan.
2. Sift together the flour, baking powder, and salt into 1 bowl.  In a bowl of an electric mixer, mix together yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.  Slowly add the dry ingredients into the wet ingredients.  With a large rubber spatula, fold vegetable oil into the batter, making sure its all incorporated.  Pour batter in prepared pan and bake for 50-60 minutes, cake tester will come out clean.
3. Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear.  Set aside.
4. When the cake is done, allow it to cool in the pan for 10 minutes.  Remove cake from pan and place on a rack that has been set inside a rimmed cookie sheet or pan.  While the cake is still warm, poke holes on the top using a skewer.  Using a brush, soak the cake with the lemon syrup.  Allow it to soak in.  Cool completely.
5. For the glaze, combine the confectioners sugar and lemon juice and pour evenly over the cake.

Cake Pops-Tutorial

If you only knew how simple these were.  I had never made cake pops before but have heard all the talk about them lately.  And now since I've made them I know why people are raving about them.  They are simple to make and delicious (like addiction forming delicious).  One thing though is you need to set time aside to make them and maybe have a tad bit of patience.  My youngest sister helped me make 3 dozen of these beauties for my younger sister's baby shower.  Once we got an assembly line formed it moved nicely.

What you need:

• One box of cake mix
• One container of ready-made frosting (not whipped)
• 2-3 lbs. of candy coating/melts/bark/wafers (found in the baking aisle of your local craft store)
• Lollipop Sticks
• Decorative Sprinkles, Balls, Candies, etc.
• Syrofoam block

1.  Bake a 9x13 cake according to instructions on cake box.  Let cool completely.  Can be done the day before and covered tightly overnight. 

2.  Make cake crumbs.  The easiest and most efficient way to do this is to cut cake into quarters.  Place two of the quarters in your hands and rub them together over a large bowl.  Repeat with the other two quarters.  Instant crumbles!  Go through the crumbled cake and make sure every bit is finely crumbled. ***Note:  For light colored cakes, trim off any brown edges to achieve the same color cake throughout cake pop and get rid of unattractive brown bits.

3.  Add Frosting.  The ratio I used was a scant 3/4 container frosting to 1-9x13 boxed cake.  Start out by adding 1/2 of the container of frosting to the crumbled cake and mix together with a large spoon.  Add a few more dollops until the mixture can form a ball and hold its shape.  Make sure it isn't too moist or it will not stay on the stick! 

4.  Start Rolling!  For consistency in size, use a cookie scoop and roll cake mixture into balls.  Set on a waxed or parchment lined cookie sheet. Refrigerate for two hours until firm. 

5.  Place Candy Melts into a microwave safe plastic bowl and melt in the microwave.  Make sure microwave setting is at 50% and melt in 30 second intervals, stirring between times.  Once the candy has melted, now you can dip. Pull four cold cake balls out of the refrigerator.  Dip 1/4 inch of the lollipop stick into the melted candy.  Insert stick into the bottom of the cake ball, making sure you only insert it to the middle of the ball.  Dip cake ball into the candy coating making sure it is covered completely.  The tiniest hole in the coating can cause the cake pop to crack once it hardens.  You can use a toothpick to cover any holes.  Place in Styrofoam blocks to dry upright.

 

6.  Decorate!  Sprinkle on candies.  Melt some more candy & drizzle the top of the pops!  And now enjoy & eat them!

source:  Cake Pops by:  Bakerella

You know it is good....(Recipe: A Rustic Strawberry Cake)

I have been making this Strawberry Cake for a couple of years now.  Every summer it seems to make its way back on to the table.  And why not?  It is simple and simply delicious.  And you know it must be good when you find it here and here.  Hence, this recipe has been waiting in the wings for its debut on this blog.  Serve this strawberry cake with vanilla ice cream or sweetened whipped cream.

And since our temperatures have hit the 90's this week....happy summer-make this cake!

Strawberry Cake
Martha Stewart Living, June 2005

makes one 10-inch cake

6 Tablespoons unsalted butter, softened, plus more for pie plate
1 ½ cups flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup plus 2 tablespoons sugar
1 large egg
½ cup milk
1 teaspoon vanilla extract
1 pound strawberries, hulled and halved

1. Preheat oven to 350°F. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.
2. Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Reduce speed to medium-low; mix in egg, milk, and vanilla.
3. Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.
4. Bake cake 10 minutes. Reduce oven temperature to 325°. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days.

Wiped Clean (Recipe: Cookies & Cream Layer Cake)

In celebration of Oreo's 100th birthday my local grocer has had specials on the little cream filled cookies for weeks.  Of course I felt obligated to buy a pack, ate a row of the tray and then was compelled to make Oreo a birthday cake (as if Oreo were human or cared to even celebrate).  I remember reading a recipe for a double chocolate muffin years ago when sitting in the small library of my culinary school.  I loved the article so much I ran out and immediately ordered a subscription to Chocolatier Magazine.  I've held on to the Summer '07 issue for almost five years because I adore the cake batter feature-so I'm more than thrilled to share just a small morsel of that delectable issue.

Since I had devoured one row of the cookie flat I saved the rest for my special Oreo Birthday Cake.  It is a simple yellow cake flecked with bits of chopped Oreo.  The frosting, oh the frosting, is delicious.  It is smooth, rich and decadent.  It happens to be one of my favorite frostings (and very similar to my family's Red Velvet Icing.)

This is how good this frosting is.  I shared a very large portion of cake with my co-workers, setting it carefully in a clean cake pan and covered it with plastic wrap.  The next day I arrived at work, opened my locker and there sat an empty cake pan wiped clean.  Not washed...wiped clean with a finger!  Yes, a little gross-but I know what happened.  It was the frosting.  I have been known to lick a beater clean or scrape every morsel off of the plate using my finger fork (not in the company of others, of course), so I understood.  I just now have to sanitize and scald the cake pan.

Cookies and Cream Layer Cake
Chocolatier Summer 2007

2 2/3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup (1 stick) unsalted butter, softened
1 1/4 cups whole milk
2 large eggs, slightly beaten
1 teaspoon vanilla extract
1 1/2 coarsely chopped Oreo cookies (about a dozen cookies)

1. Position rack in center of oven and preheat oven to 350 degrees F.  Lightly butter bottom and side of two 9" round cake pans.  Line bottoms with parchment and butter paper.  Dust each pan with flour, tapping out excess.
2. In bowl of electric mixer, sift together flour, baking powder, salt.  Add sugar and, using paddle attachment, mix on low speed until blended.  Add butter and mix on medium speed until completely incorporated, about 2 minutes
3. In a medium-sized bowl, combine milk, eggs, and vanilla extract.  Gradually add milk mixture to dry ingredients in  additions, mixing on medium speed until incorporated and stopping to scrape bottom and sides of bowl after each addition.  Mix batter on medium speed for 1 additional minute.  Add chopped cookies and mix just until blended.
4. Divide batter evenly between pans and bake for 25-30 minutes or until golden brown and cake tester inserted in center of cakes comes out clean.
5. Allow cakes to cool in pans on a wire rack for 15 minutes.  Remove cakes from pans and continue to cool on wire rack.

Fluffy White Icing
2 cups whole milk
1/2 cup all-purpose flour
2 cups (4 sticks) unsalted butter, softened
2 cups granulated sugar
2 teaspoons vanilla bean paste
1/2 cup confectioner's sugar

1. In a medium saucepan over medium-high heat, whisk together milk and flour until mixture comes to a boil and thickens to a paste.  Remove from heat and allow to cool to room temperature.
2. In a bowl of electric mixer fitted with paddle attachment, cream butter, granulated sugar and vanilla until light and fluffy.  Add cooled flour mixture and beat at medium high speed until fluffy.  Gradually add confectioners sugar 1 tablespoon at a time and beat until fully incorporated.

Assemble Cake
1/4 cup ground Oreo crumbs

1. Place one layer top-side up on a serving platter and spread about half of icing over layer, completely covering top and sides.  Sprinkle top of layer with ground cookie crumbs.  Top with second layer of cake, topside up, and spread top and sides with remaining icing.

A Great Start (Mini Cupcakes with Vanilla Buttercream Frosting)

March is off to a great start.  Aside from the beautiful weather, I have enjoyed a lot of family time.  Saturday I spent the day strolling through a local flea market searching to be inspired, looking for something to decorate my home.  But nothing called my name and that was ok, I was in the great company of my sisters-in-law.  I did however, walk away with old comic books for a Superhero craft, an old "SEE HEAR READ-Peter Pan" book (remember those, they had the red cassettes included in the set), a jar of cinnamon apple jelly made with red hot candies, and my absolute favorite-candied jalapenos.

Yesterday, we enjoyed a beautiful day at the Austin Kite Festival.  The weather was on our side giving us the clearest of skies and a slight wind.  We sat in the grass watching hundreds of kites soar through the sky, listening to the wind rip through the nylon and plastic, and treating ourselves to rather large sno-cones.

One of the many reasons people love Austin!

Afterwards we headed to a birthday party to eat fajitas & sopapillas and enjoyed a tiny snack of crawfish (one of my faves!).  It is birthday month in this family-a niece, a sister in law, a nephew, another nephew and another niece all celebrate within the next few weeks, and thus I will share some cupcakes with you.

We are going "Plain Jane" this time around, vanilla cake with vanilla buttercream.  It is simple, classic, not too fussy and generally loved by all.  Enjoy!

My favorite kite! 

Magnolia's Vanilla Cupcakes
source:  More From Magnolia

approx. 2 dozen regular size cupcakes

1 1/2 cups self-rising flour
1 1/4 cups all purpose flour
2 sticks unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla

1.  Preheat oven to 350 degrees.  Line two 12-cup muffin tins with cupcake liners.
2. In a small bowl sift both flours, set aside.  In a larger bowl, on the medium speed of an electric mixer, cream the butter and sugar until fluffy.  Add eggs one at a time, beating well after each addition.
3. Add the dry ingredients in three parts, alternating with the milk and vanilla.  With each addition, beat until the ingredients are incorporated but do not overbeat.
4.  Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.  Carefully spoon the batter into the cupcake liners, filling them about 3/4 full.
5. Bake for 20-25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
6. Cool the cupcakes in the tins for 15 minutes.  Remove from the tins and cool completely on a wire rack before icing.

***I made mini cupcakes, therefore cooking time would be around 10-15 minutes.

Vanilla Buttercream
2 sticks unsalted butter, softened
6-8 cups confectioners sugar
1/2 cup milk
2 teaspoons vanilla
food coloring, desired amount

1. Place the butter in a large mixing bowl.  Add 4 cups of the sugar and then the milk and vanilla.
2. On medium speed in an electric mixer, beat until smooth and creamy, about 3-5 minutes.
3. Gradually add the remaining sugar (you may or may not use it all), 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. 
4. Add food coloring and mix thoroughly.  (Use and store the icing at room temperature because icing will set if chilled.)  Store in an airtight container for up to 3 days.

The Giddiness Snow Brings (Recipe: Oatmeal Cake)

I've noticed a lot of talk about snow.  Whether it be on the television, or my cousin posting first snow pics from Colorado on Face Book, or me checking in on the weather in Idaho, I've noticed the wintry weather trying to sneak in.  It is no secret that I miss snow and the giddy feeling one gets with its arrival.

I am younger each year at the first snow.
When I see it, suddenly, in the air, all little and white and moving; then I am
in love again and very young and I believe everything. 

-Anne Sexton

Oatmeal Cake
This recipe is from my college room mate, Jessica.  She had rummaged through her mom's recipe box and had quite a collection.  Scented with cinnamon and studded with pecans, this cake is a delicious autumn treat! 

• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 1/2 cups hot water
• 1 cup quick cooking oats
• 1/2 cup shortening
• 1 cup brown sugar
• 1 cup sugar
• 1 teaspoon vanilla

1. Preheat oven to 350 degrees and pan spray a 9 x 13 cake pan.
2. Sift flour, baking soda, cinnamon & salt together
3. In a small bowl, pour the hot water over the quick cooking oats, set aside.  Meanwhile, cream shortening, sugar, and brown sugar in the bowl of a mixer.  Add the sifted dry ingredients to the sugar mixture.  Mix in the oats and vanilla and mix until combined.
4. Bake for 30 minutes.

TOPPING

• 1 stick of butter
• 3/4 cup brown sugar
• 1 tablespoon milk
• 1 cup coconut
• 1 cup pecans

1. Bring to a boil and cook for 1 minute
2. Spread topping over hot cake and place under a broiler for 1 minute or until brown.

Ultimate Streusel Coffee Cake

I actually have nothing significant or witty to write about.  No cute stories, no complaints worth the write-it has been quite calm around the house this week.  So that just leaves me talking about this coffee cake.  Oh. My. Goodness.  It is wonderful, especially if you love streusel.  It is a buttery, tender cake that surrounds a cinnamon pecan filling.  To make it even more delectable it sits atop more of that deliciously crunchy streusel.  It definitely is a must try!

Ultimate Streusel Coffee Cake
Make 1 ten-inch cake
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
10 tablespoons unsalted butter, room temperature, plus more for the pan
1 cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups buttermilk
2 1/2 cups sifted confectioners' sugar
1/4 cup milk

1. Preheat oven to 350 F.  Sift together flour, baking soda, baking powder, and salt into a bowl; set aside.  Butter a 10-inch Bundt pan (or other tube pan with 3 quart capacity); set aside.
2. In the bowl of an electric mixer fitted with a paddle attachment, cream butter and granulated sugar until light and fluffy, about 4 minutes.  Add eggs, one at a time, until well combined.  Add vanilla; stir until combine.  Add the reserved flour mixture and buttermilk, and stir just until well combined.  Spoon half the batter into the bottom of the prepared pan.  Make a well in the batter, and crumble 2/3 of the streusel mixture into the well.  top with remaining batter, smoothing top.  Sprinkle remaining streusel evenly over the top.  Bake until golden brown and a cake tester comes out clean.  about 1 hour.
3. In a medium bowl, whisk together the confectioners' sugar and milk until well combined; set aside, cover with plastic wrap, until ready to use.  Cook cake until just warm before drizzling with icing.

Pecan-Streusel Filling
1 1/2 cups lightly packed light-brown sugar
1/2 cup granulated sugar
1 1/2 cups chopped pecans
1/2 cup all purpose flour
1 tablespoon ground cinnamon
Pinch of ground cloves
 8 tablespoons butter, softened

1. Combine sugars, pecans, flour, cinnamon, and cloves in a medium bowl.  Using your hands or a pastry cutter, cut in butter until well combined and crumbly; set aside in refrigerator until ready to use.

The 'Burbs & Blueberry Cream Cheese Pound Cake

Do you remember The 'Burbs?  Tom Hanks plays a stressed out suburbanite trying to enjoy his vacation but is lured by two neighbor's conspiracy theory that his new neighbors are creepy, in a cult or even murderers.  My sister and I loved that movie.  You could hear us blurt out, "It came with the frame!" and "pizza dude," at any random moment in the late 80's, early 90's.

A few weeks ago I had a flashback to one particular scene from the movie.  All the homeowners were enjoying the warmth of the sun, watering their perfect emerald green lawns, tending to their gardens, shooting hoops, painting their house and then the garage door opened...everyone on the block immediately stopped what they were doing as the Klopecks passed by in their rickety car.

That is exactly what happened when my neighbor opened her garage, pulled out of the driveway and drove on by.  We were just missing the eerie, suspenseful background music, but the two scenes were identical.

We have lived in our cozy little suburban neighborhood for over a year now and have seen our neighbor maybe five times.  Blinds and curtains are usually drawn the moment she hears my son and I walk out the door.  She has a lawn service tend to her yard and will make the block in her car just to get the mail which is only a few feet from her front steps.

Quite often her sun stroked potted plants will be replaced by vibrant, fresh and healthy flowers overnight.  When does she do it?  We have joked that she does it in the middle of the night, and guess what...she does.  My husband leaves the house at 5am for marathon training and found her tending to her sprinkler system with flashlight in tow.  So strange.

Agoraphobia would explain it...but we believe she has a 9-5 job.  We've also speculated that she is in the witness protection system or hiding from someone.  And of course, The 'Burbs cross our minds every once in a while.

She even missed out on this scrumptious pound cake.  It was so delicious my husband and I couldn't stop eating it, so out of the house it went.  Where to, you ask...our neighbors, on the other side of us.

Know Thy Neighbor Blueberry Cream Cheese Pound Cake
slightly adapted by Central Market Cooks
Serves 16

3 cups flour
2 cups blueberries
1 teaspoon baking powder
½ teaspoon baking soda
½ cup butter, softened
4 ounces cream cheese, softened
2 cups sugar
3 eggs
1 egg white
8 ounces (1 cup) lemon yogurt
2 teaspoons vanilla

Lemon Glaze
1 cup confectioners’ sugar
1 tablespoon lemon juice
1 tablespoon hot water

1. Toss 2 tablespoons of the flour with the blueberries in a small bowl to coat evenly. Mix the remaining flour with the baking powder and baking soda.
2. Cream the butter, cream cheese and sugar in a mixing bowl, beating at medium speed until light and fluffy.
3. Beat in eggs and egg white one at a time, mixing well after each addition. Add the flour mixture alternately with the yogurt, beginning and ending with the flour mixture and mixing well after each addition. Fold in blueberries and vanilla.
4. Spoon into a 10-inch tube pan coated with nonstick cooking spray. Bake at 350°F for 1 hour and 10 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 1 hour. Remove to a cake plate.
5. For glaze, combine the confectioners’ sugar, lemon juice and hot water in a small bowl and mix until smooth. Drizzle over the warm cake. Cut the cake with a serrated knife to serve.
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It's been that kind of morning...(Chocolate Swirl Sour Cream Coffee Cake)

Have you ever had one of those mornings. You know, the kind of morning that just doesn't start off right, an honest to goodness bad morning. And I'm not talking about the 'woke up on the wrong side of bed' bad morning. I'm talking about the kind of morning where you need a chocolate pick-me-up by 8am. Need. Chocolate. Stat.

A while back I asked my friends to share some bad (though funny) morning experiences. Here are some of my favorites:

• As you get ready to leave for work you pack a beer in your lunch instead of what you thought was a Diet Coke.

• You get your son and yourself ready to go shopping and realize you still have your snowman pajama bottoms on when you drive into the parking lot of the grocery store.

• You put an energy fizz tab into the baby bottle instead of the water bottle-but luckily realize it before feeding the baby purple milk.

• You begin to put Barbie panties on your 1 year old son while your six year old daughter holds a diaper and says, "Seriously, mom?"

So I'm thinking mornings like these must need chocolate! For all of those who incur a bad morning every once in a while, you might need to nosh on a little Chocolate Swirl Sour Cream Coffee Cake-it is irresistible, decadent and delicious. And geez, with a name like that, doesn't it already brighten your day a little?Chocolate Swirl Sour Cream Coffee Cake
Chocolatier May 2002 yields: 10 servings

Chocolate streusel filling and topping:
1/2 cup firmly packed light brown sugar
1 cup pecans
1 tsp. ground cinnamon
1/2 cup miniature semisweet chocolate morsels
1/4 cup cake flour
1/4 cup cocoa powder
4 Tablespoons unsalted butter

Sour cream coffee cake:
2 1/2 cups flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup unsalted butter, softened
1 1/2 cups. sugar
3 eggs
1 egg yolk
1 1/2 tsp. vanilla extract
1 cup sour cream, at room temperature

Confectioner's sugar for dusting

1. Make filling and topping: In food processor, pulse together sugar, pecans and cinnamon until nuts are coarsely chopped. Transfer 3/4 cup of mixture to a small bowl and stir in chocolate morsels (this is the filling). To remaining mixture in food processor add flour, cocoa powder and butter and pulse until mixture is crumbly. (this is the topping)
2. Make cake: Position rack in center of oven and preheat to 325 degrees F. Butter bottom and sides of 9" springform pan. Dust pan with flour, tapping out excess.
3. Sift flour, baking powder, baking soda and salt into medium bowl; whisk to combine and set aside.
4. In bowl of electric mixer, using paddle attachment, beat butter at medium-high speed for 1 minute, until creamy. Gradually add sugar and beat at high speed until well blended and light, about 2 minutes. Add eggs and yolk one at a time, beating well after each addition and scraping down sides of bowl as necessary. Beat in vanilla extract. Reduce speed to low and alternately add dry ingredients in 3 additions and sour cream in 2 additions, beginning and ending with dry mixture and mixing until combined.
5. Scrape half of batter into prepared pan and smooth top. Sprinkle with filling. Scrape remaining batter over filling and smooth top. Sprinkle with topping and bake for 65-75 minutes, or until toothpick inserted into center of cake comes out cleaned and cake pulls away from edges of pan. Let cake cool in pan set on wire rack for 10 minutes. Remove sides of pan and cool completely.
6. Dust cake lightly with confectioners' sugar before serving.
   

GO TEXAN Grapefruit, Honey and Lavender Cupcakes

My 19 month old son is crazy about grapefruit, Rio Star Grapefruit to be exact. Rio Star Grapefruit is a beautifully blushed grapefruit with a brilliant red interior. This South Texas grown fruit is sweet and juicy-and who can blame him, how could he not love it!

I wanted to make something special from the juice I've accumulated in the past week (I've been a segmenting fool around here!). So, I thought I'd make a GO TEXAN cupcake.

The GO TEXAN program promotes products, cultures and communities of Texas. You can easily recognize a GO TEXAN brand mark, and it is exactly what I said-a brand mark-in the shape of Texas. The program persuades the millions of Texans to buy, dine, travel and support the state's farmers, artisans and small business owners. If you've ever met a Texan, you'll know that their loyalty to the state is the reason why GO TEXAN has been so successful.

Texas Ruby Red Grapefruit & Lavender Cupcakes showcase some of Texas' best. Sweet Ruby Star Grapefruit perfumed with flecks of hill country lavender and sweetened with Lone Star Honey is absolutely delectable. The cake is somewhat dense and not too sweet, which compliments the icing's light, airy texture and sweet, subtle grapefruit flavor.
Grapefruit, Honey & Lavender Cupcakes
courtesy of the National Honey Board
yield: 12-14 regular size cupcakes

• 1/2 cup butter, softened
• 3/4 cup honey
• 2 large eggs
• 2 cups all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons dried lavender flowers
• 1/2 cup freshly squeezed grapefruit juice
• 1/2 cup buttermilk
1. Preheat oven to 350°F. In a mixing bowl, cream butter and honey until fluffy. Meanwhile, sift together flour, baking soda, baking powder and salt. With the back of a spoon, crush lavender flowers and combine with flour mixture, mix well and set aside. In a liquid measuring cup, combine grapefruit juice and buttermilk; set aside.
2. Add eggs, one at a time, scraping down the sides of the bowl after each addition.
3. Add half of the dry ingredients to the butter mixture; mix on low until combined. Slowly add the grapefruit mixture, mix until combined. Add the remaining dry ingredients until just combined.
4. Fill paper-lined muffin tins 2/3 full. Bake 18-22 minutes, or until a toothpick inserted in center of muffin comes out clean. Remove to wire rack; cool. Frost with Pink Grapefruit
Buttercream Frosting

Pink Grapefruit Buttercream Frosting
• 1/2 cup butter, softened
• 1/4 cup grapefruit juice
• 2 Tablespoons honey
• 4-5 cups confectioners sugar
• 1 -2 drops of red food coloring, optional
1. In a mixing bow, cream butter until light and fluffy. Add grapefruit juice and honey; mix well. Add confectioners sugar, one cup at a time, until desired consistency is reached. Add dye if a darker pink is desired.

Buttermilk Poundcake

Buttermilk Poundcake with Strawberry Gelato & Whipped Cream

Well, well, I'm back! BftB had to take a little break because of technological difficulties. My keyboard died-so I could visit everyone's blog through clicking the mouse into my computer's history, but I could not comment, log in or update my blog for that matter! So yeah, new keyboard is up a running (obviously).

I hope everyone had a wonderful Easter holiday. I hosted Easter Brunch at my house this year. It was the first time for me to host it and it went very well. Take a look at what was on our menu:

-Coca Cola Glazed Ham
-Slow Cooked Scrambled Eggs with Parmesan
-Roasted Asparagus
-Creme Brulee French Toast
-Ham & Gruyere in Puff Pastry
-Buttermilk Biscuits
-Buttermilk Poundcake with accompaniments*
*Accompaniments: Homemade Strawberry Gelato, Lemon-Lime Curd, Fresh Whipped Cream
-Bellinis, OJ & Coffee

Spring is definitely here in the Hill Country. The Texas wildflowers are peaking out of the grounds and fields are deep blue with waves of bluebonnets blowing in the breeze. Bluebonnets are the State Flower of Texas (if you live elsewhere, you probably call them Lupine.) They are the epitome of springtime in Texas and a time honored tradition. Very southern and full of tradition much like this southern classic-Buttermilk Poundcake.
This poundcake is flavorful and moist and a new household favorite. Poundcake is extremely versatile. Top it with ice cream, lemon curd, whipped cream or a drizzling of chocolate sauce-you can definitely find a way for it to please any palate. Oh! I forgot...or just eat a slice plain jane and enjoy the simplicity of it flavor.

Buttermilk Poundcake
yield: 16-20 servings

• 1 cup butter
• 3 cups sugar
• 4 eggs
• 3 cups of flour
• 1/4 t. baking soda
• 1/8 t. salt
  
• 1 cup buttermilk
• 1 t. vanilla extract
• Confectioners Sugar, for dusting

1. In a bowl of a mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Sift flour, baking soda and salt; add alternately with the buttermilk, beginning and ending with the dry ingredients. Beat well.
2. Pour into a greased and floured 10 inch bundt pan. Bake at 325° F for 70 minutes or until a skewer inserted near the center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners sugar if desired.
   

Decadent Double-Chocolate Brownie Torte

Hello, Lover! And yes, I'm talking about chocolate. I really didn't give props to my chocolate sauce in my last post, so let me do it now. If you haven't found a chocolate sauce that you love-you've got to adopt this one. It is delicious, easy to make, stores well and would make a great gift to give. Chocolate sauce is such a versatile little accompaniment. Drizzled over ice cream, poured into milk, spooned over strawberries...and so I've heard (made up), a spoonful of this elixir will cheer you up in a jiffy.

I made this brownie torte last weekend for my husband's birthday. It would also be perfect for a Valentine's Day dessert. Serve it warm with a nice soft dollop of sweetened whipped cream and berries atop it or, like me, ice cream and chocolate sauce (of course it would come back to the sauce!)

This torte is so easy and quick to prepare, about 15 minutes to put together and 30 minutes to bake off-which also makes for a great last minute dessert. I'll reiterate-serve it warm and gooey! Because who doesn't love the contrast of warm cake and cold ice cream??? And if you couldn't tell by the picture-I love my sauce!!!


Decadent Double-Chocolate Brownie Torte
adapted from Caprial's Bistro Style Cuisine

• 5 oz unsweetened chocolate
• 1/2 cup unsalted butter
• 1 1/2 cups sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• 2 ounces bittersweet chocolate chips
• 3 ounces white chocolate chips

1. Preheat oven to 350 degrees Fahrenheit. Line the bottom of a 9 inch cake pan with parchment paper and set aside.
2. Melt unsweetened chocolate and butter in a bowl over a double boiler.
3. Place sugar, eggs, and vanilla in the bowl of a heavy duty mixer and mix on high until it is pale yellow and thick.
4. Decrease mixer speed and add the melted butter/chocolate mixture. Scrape down sides of the bowl and gradually add the flour until the batter just comes together. Set aside and allow to cool for 5 minutes.
5. Fold in bittersweet and white chocolate chips. Pour the batter into the prepared pan.
6. Bake for 30-35 minutes until a knife inserted in the center of the cake comes out clean. Allow cake to rest for 10 minutes before cutting.

Serve warm or at room temperature-but preferably warm!

Where Caramel Meets Pound Cake

...and make beautiful music! Where, you may ask? In my kitchen of course. This dessert is unbelievable and I was pleasantly pleased with the outcome.

It is a dense, moist and tender cake with a delicate butterscotch flavor (thanks to the brown sugar). My husband said I should rename it the "five pound cake" because it was quite heavy. The icing was sweet, thick and luscious. It had a deep, caramel flavor (thanks to more brown sugar) that was just incredible.

I followed the recipe exactly, because I had read a review that was very adamant about following it down to the T. I was afraid if I didn't, it would be a "five pound" tragedy. Well, obviously it wasn't, but I'd tweak the icing. It is THICK and SWEET and I didn't even use as much confectioners sugar as called for. So next time-I'll use less. I am submitting the original recipe, so you can follow it or tweak it-whatever satisfies that sweet tooth. Regardless, I hope this dessert makes it onto your holiday table this year. It deserves to be featured!

I hope everyone had a wonderful Thanksgiving and is gearing up for Christmas. I am running so behind this year! I still need to finish decorating the house. I've made sugar cookie dough, spice cookie dough and found Log House Cherry Morsels for Cherry Mash (yeah!)

Caramel Pound Cake
10-12 servings
Source: Saveur Issue #109

For the cake:
3 sticks butter, at room temperature, plus more for pan
3 1/2 cups flour, plus more for pan
1 tsp. baking powder
1/2 tsp. fine salt
2 cups packed light brown sugar
1 1/2 cups granulated white sugar
6 large eggs, at room temperature
1 1/2 cups whole milk, at room temperature

For the icing:
1 stick butter
1 cup packed dark brown sugar
1/2 cup milk
1/2 tsp. pure vanilla extract
4 cups confectioners' sugar, sifted

1. To make the cake: Heat oven to 325º. Butter and flour a light-colored 10-inch fluted tube pan, making sure there are no clumps of butter or exposed areas in pan; set aside.

2. Sift together flour, baking powder, and salt into large bowl and set aside. In the bowl of a standing mixer with a paddle set on medium speed, cream 3 sticks of butter until fluffy, about 2 minutes. Add the light brown and white sugars and mix, stopping and scraping down the bowl with a rubber spatula occasionally, until lightened and smooth, about 5 minutes. Reduce speed to medium-low and add eggs, one at a time, beating for about 15 seconds after each addition and scraping down the bowl occasionally, until well blended. Do not overmix. Reduce speed to low and add the flour mixture and 11/2 cups milk alternately, in 3 batches, beginning and ending with flour; beat until smooth, about 3 minutes total.

3. Scrape the batter into the prepared pan and bake in the center of the oven until a wooden skewer inserted in the center comes out clean, about 1 hour and 10 minutes. Do not overbake. Let cake cool in the pan on a wire rack for at least 30 minutes. Loosen edges with a small knife, then turn onto rack to let cool completely.

4. To make the icing: Melt remaining stick of butter in a large heavy saucepan over medium heat. Add dark brown sugar and whisk constantly until mixture is bubbling and smooth and butter is completely incorporated, about 3 minutes. Remove from heat and whisk in remaining 1/2 cup milk. Let mixture cool. Stir in the vanilla, then gradually add the confectioners' sugar and stir until well blended and smooth. Transfer cake to a cake plate and ice with frosting. Let stand for at least 2 hours before slicing.

A Tiny Cake For A Big Birthday Month

August is a big birthday month for my family. My sister, her husband, my husband's two older brothers and my son were all born in the month of August. In honor of this busy birthday month I am featuring a tiny cake. This cake is a mere 4 inches of moist, golden, yellow cake delicately frosted with chocolate buttercream.

Many people in my family fore go the birthday cake and choose another dessert. My husband, for instance would much rather eat cobbler, brownies or pie. Though not birthday related he chose a trio of cheesecake for the groom's cake at our reception.

My youngest sister celebrates her birthday in November and it is not uncommon to find a pumpkin pie in place of a birthday cake. This year I opted for a birthday fruit tart filled with pastry cream and topped with apricot glazed berries, kiwi, grapes and oranges.

What would you rather eat? Cake? Cobbler? Pie?

I cut the original recipe in half and made (4) four inch cakes. I couldn't see two people take down a nine inch cake alone. It was tiny and perfect!

Yellow Butter Cake
yield: four 4" cakes-can easily be doubled
source: marthastewart.com

• 1 stick unsalted butter, room temperature, plus more for pans
• 3/4 cups all-purpose flour, plus more for pans
• 3/4 cups cake flour (not self-rising)
• 1/2 tablespoon baking powder
• 1/4 teaspoon salt
• 3/4 +1/8 cups sugar
• 2 large eggs
• 1 teaspoons pure vanilla extract
• 1/2 + 1/8 cups milk

1. Preheat oven to 350 degrees. Butter four 4" round cake pans; line the bottoms with parchment paper. Butter parchment, and dust with flour, tapping out excess; set aside. Into a medium bowl, sift together flours, baking powder, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.
3. Divide batter between the prepared pans, and smooth with an offset spatula. Bake, rotating the pans halfway through, until cakes are golden brown and a cake tester inserted into the center comes out clean, 25 to 30 minutes. Transfer pans to a wire rack to cool 20 minutes. Invert cakes onto the rack; peel off the parchment. Reinvert cakes and let them cool completely, top sides up.

Chocolate Buttercream Frosting
adapted from Barefoot Contessa Cookbook
4 oz bittersweet chocolate
4 oz semisweet chocolate
1/4 c. egg whites, room temperature
1/2 c. sugar
pinch cream of tartar
1/4 t. salt
1/2 pound unsalted butter, room temperature
1 t. vanilla extract
1 T. Bacardi golden rum

• Chop chocolates and melt in a bowl over simmering water until melted. Allow to cool.
• Mix egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk. Heat egg whites in the bowl over simmering water until they are warm to the touch and sugar is no longer grainy (about 5 minutes). Whisk on high speed until mixture is cooled and hold a stiff peak.
• Add butter, 1 tablespoon at a time, while beating at medium speed. Scrape down the bowl, add chocolate, vanilla and rum and mix until chocolate is completely blended.
  

Strawberry Cupcakes

It was a cold Idaho winters day and I was a prisoner in my own home. Bound to the couch, I had such terrible, debilitating morning sickness that lasted twelve hours a day for several months. Somehow I had only survived on water, chicken noodle soup, Teddy Grahams and pasta and the thought of anything else sent my stomach into a downward (or upward??) spiral.

Snuggled underneath my blanket I began to watch Cupcake Week on The Martha Stewart Show. I suppose I was living vicariously through others as I had not baked for months. Once I saw these Strawberry Cupcakes made by the delectable Sprinkles Bakery, I instinctively made a mental note to bake them in the near future.
One year later I found myself baking these cupcakes in my kitchen while my baby boy sat in the living room playing with his Daddy. I instantly thought back to where I first encountered this recipe and started to smile. I remember feeling eager, excited, frightened of the unknown, generally terrified and happy all at once. How amazing was it that such a new venture in life could stem all of those feelings. I am happy to share a recipe that created such a memory and reminds me of the early stages of becoming a mother. With that said, this recipe is dedicated to all mothers and mothers-to-be. Happy Mothers Day.


Strawberry Cupcakes
Source: Sprinkles Bakery recipe featured on Martha Stewart

Makes 1 dozen

• 1/2 pound strawberries
  
• 1 1/2 cups all-purpose flour, sifted
• 1 teaspoon baking powder
• 1/4 teaspoon coarse salt
• 1/4 cup whole milk, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup sugar
• 1 large egg, room temperature
• 2 large egg whites, room temperature

1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
2. Place strawberries in a small food processor; process until pureed. This should be enough for both cake and frosting. If not you can always puree some more.
3. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and 1/3 cup strawberry puree; set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

Strawberry Frosting

Makes enough for 1 dozen cupcakes

• 3 T. strawberry puree from above
  
• 1 cup (2 sticks) unsalted butter, firm and slightly cold
• Pinch of coarse salt
• 3 1/2 cups confectioners' sugar, sifted
• 1/2 teaspoon pure vanilla extract

1. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and strawberry puree (save any remaining strawberry puree for another use); mix until just blended.

Blind Baking-Misadventures in Molten Chocolate Cake

I have about one month left in this apartment until we move into our glorious new home. This apartment has absolutely no light (natural, indirect, fixtures.) My range light has been out since we've moved in and last night as I was cooking the overhead kitchen light (one of two light fixtures in the whole apartment) went out. So my efforts in making the molten chocolate cake was hindered.

It actually is a quick and very good recipe. If I could have seen the cakes no longer jiggle I would have pulled them out sooner. Needless to say they were not as molten as I would have liked. My chief taste tester (the hubby) liked them and asked how I melted chocolate chips in the middle-so at least someone was impressed with them.

Molten Chocolate Cakes
from: Good Food Fast
serves 4

4 T. butter, plus more for pan
1/3 c. sugar, plus more for pan
3 eggs
1/3 c. flour
1/4 t. salt
8 oz. chocolate, melted
confectioners sugar

Preheat oven to 400 degrees

1. Butter 4 cups in a standard muffin tin, dust with granulated sugar tapping out excess
   
2. Cream sugar and butter together until fluffy.
3. Add eggs one at a time, beat until incorporated
4. Add sifted flour and salt, mix until incorporated
5. Stir in melted chocolate
6. Pour into cupcake pan
7. Bake at 400 for 8-10 minutes or just until tops of cakes no longer jiggle when the pan is lightly shaken. Remove from oven, let rest for 10 minutes

To serves, turn out the cakes and place on serving plates; top sides up. Dust with confectioners sugar and serves with whipped cream, if desired.