Showing posts with label cake. Show all posts
Showing posts with label cake. Show all posts
Thursday, September 22, 2011
Friday Favorites
Pumpkin Granola via Two Peas & Their Pod
Ok, I've told you guys before it is dangerous for me to have granola in the house. Well, this Pumpkin Granola is no exception. This stuff is DANGEROUS - in the best way possible. I added almonds, hazelnuts, pumpkin seeds and sunflower seeds to the mix before toasting in the oven. I made two packed baking sheets worth and there *might* be about 3/4 of a cup left...in less than two weeks...oops.
Chicken, Corn and Lime Soup via Epicurious
I made this soup a couple of weeks ago when Brian away on a business trip. I made the recipe exactly as is and no joke it fed me for a week. Add a little fresh cilantro, grated cheese and some crushed up tortilla chips and you are livin' the good life.
Red Wine Chocolate Cake via Smitten Kitchen
If there is one thing that you do this weekend - MAKE THIS CAKE. I am not joking. It is hands down one of the best chocolate cakes I have ever had. A coworker of mine thought it was a bit boozy, and while I probably wouldn't give it to your kids, the red wine definitely kicks it up a notch. The cake is super moist and dense without being too rich, and the red wine gives it a subtle spice that you don't normally find in regular chocolate cake. I didn't even put any frosting or powdered sugar or anything on it and it was still amazing. Deb (from Smitten Kitchen) referred to this as "the real red velvet cake" and I say AMEN to that.
What have you been baking or cooking in the kitchen lately? Have you been craving pumpkin and spices ready for fall or are you still trying to hang on to the last few days of summer? Share with me in the comments! Have a great weekend!
Wednesday, September 14, 2011
Carrot Cake with Cream Cheese Glaze
Do you ever go through spurts of extreme laziness and then extreme productivity?
When some days it doesn't feel like you can even get up to go to the bathroom - and then other days when you feel like you could run a marathon while tweeting / talking on the phone to your bff / painting your nails at the same time all with a great big smile on your face?
Yeah - that second one doesn't really happen to me either.
But...sometimes, I do get ambitious in the kitchen.
Like last night. I decided it would be a good idea to bake some bread, make stuffed peppers for dinner and then bake a cake. No biggie, just a random Tuesday night.
I needed to use up a surplus of carrots that I got last week in my fruit and veg box from Abel and Cole. Of course my first thought was carrot cake - there was no way I was letting those babies get turned into something savory.
I wanted to make something *slightly* less sweet than traditional carrot cake though and started thinking more in terms of a carrot "bread" - much like zucchini or banana bread - rather than a cake. And a lighter glaze rather than heavy whipped frosting. Three cheers for getting one of your five a day in your dessert!
In the end I found this great recipe from Bob's Red Mill that proved to be an excellent jumping off point. And the best thing about this recipe is that it is highly adaptable - as long as you get the dry to wet ratio right you can add lots of different goodies - think raisins, chopped walnuts, chocolate chips...the sky is the limit!
Carrot Cake with Cream Cheese Glaze
You can omit the cream cheese icing if you want to make these a little healthier, though I really love the sweetness it adds to the bread/cake. Feel free to bake this in a regular loaf pan or as muffins, just adjust the baking time accordingly. The original recipe was found here from Bob's Red Mill. Make sure to add the correct amount of baking soda - I accidentally added 1 TBLSP instead of TSP and my coworker noticed green chunks of carrot in her piece of cake! Not attractive at all, but still perfectly safe to eat.
Carrot Cake
1 cup oats, not instant
1/2 cup milk
2 1/2 cups flour
1/2 cup shredded coconut
1 cup brown sugar, packed
1 tblsp baking powder
1 tsp baking soda
3/4 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
2 - 2 1/2 cups of shredded carrots
3 eggs
1/4 cup vegetable oil
1 tsp vanilla (go on, use the good stuff!)
- In a medium bowl combine the oats and the milk and stir well. Leave to soak while you assemble the dry ingredients. In a separate bowl combine flour, brown sugar, shredded coconut, baking powder, baking soda, cinnamon, ginger and salt. Stir well and then add in carrots (you would also add the raisins, nuts or any other dry extra in now as well!)
- In the bowl with the oats and milk add the eggs, oil and vanilla and mix well. Add to the dry ingredients and stir until all ingredients are just incorporated - do not over mix. Pour in your prepared pan of choice (you can use a bundt pan like I did or a loaf pan or even a cupcake tray with liners).
- In an oven preheated to 350*F bake your cake for 45 minutes or until a toothpick inserted in the middle comes out clean. I needed 45 minutes in the bundt pan, I expect a loaf pan would take a similar (if not slightly longer) baking time. Cupcakes/Muffins would probably take closer to 15-20 minutes. Adjust as needed according to your pan and check that it doesn't over cook.
- Cool on a wire rack for 10 minutes and then remove from the pan to cool completely. Once the cake has cooled frost with Cream Cheese Glaze (recipe below).
Cream Cheese Glaze
8 oz cream cheese, room temperature
8 tblsp powdered sugar
2 tblsp milk (to start, see notes below)
- In a medium size bowl combine the cream cheese, powdered sugar and milk and stir until combined. Depending on the consistency that you want on your cake you might want to add more milk to make it thinner. I ended up using about 3.5 tblsp for my glaze.
- Drizzle over cooled cake and leave to set. Serve extra cream cheese icing on the side in case people want more sugary sweetness!
Thursday, August 04, 2011
Dawn (and Sallys) Flourless Chocolate Cake
The first night that we spent in Scotland we were welcomed most graciously by our friend James' parents, Ali and Sally. They welcomed us with open arms even though we were strangers and were so full of warmth we instantly felt at home. I have to preface this story by saying that all of the food that we were fed that weekend was top class. We had the most amazing seafood and steaks, fruits, vegetables and herbs that I have had in a long time. Sally and Ali strongly believe in cooking fresh, seasonal, local food as much possible. And by local I mean the farmers and markets within a few mile radius. With the closest big town with a supermarket a good half hour or so away, you better believe they get as much as they can from their small village.
That being said, this chocolate cake was hands down my favorite dish from that weekend. And I don't say that lightly, there were a lot of contenders.
The recipe for the cake was given to Sally by Dawn, a local woman from their small town, Ardfern, who is well known as being a wonderful cook.
Sally served the cake with some fresh strawberries, raspberries and fresh cream. It would go amazing with a scoop of good quality vanilla bean ice cream. But really, you don't need all that jazz. Just a cup of coffee (or tea if that's your thing) or and extra large mug of ice cold milk will do just fine. This cake is dense and fudgy, with a great big crumb that you can easily squash on the underside of your fork and savour after the last bite is gone. Think part undercooked brownie part molten lava cake (once it's cooled). It's a flourless cake, and the richness of the eggs and chocolate really shine through. If there is ever a time to splurge and get the good chocolate (think Ghirardelli or Valrhona - basically the best quality chocolate that you can get your hands on) this is the time.
But wait!
There's a surprise hidden in this cake...cookies! Shortbread cookies to be exact. The shortbread is a genius match with this cake as it adds a delicious crunch. It doesn't steal the show away from the chocolate, rather it compliments it with its buttery taste and crumbly texture. And if you want/need to make this a gluten free cake, simply omit the shortbread (or replace it with a gluten free alternative). It's a win-win for everybody!
But wait!
There's a surprise hidden in this cake...cookies! Shortbread cookies to be exact. The shortbread is a genius match with this cake as it adds a delicious crunch. It doesn't steal the show away from the chocolate, rather it compliments it with its buttery taste and crumbly texture. And if you want/need to make this a gluten free cake, simply omit the shortbread (or replace it with a gluten free alternative). It's a win-win for everybody!
Dawn (and Sallys) Chocolate Cake
5 eggs
10 oz sugar
12 oz 70% dark chocolate (use the good stuff, the chocolate plays the staring role in this cake!)
8 oz butter
4 oz crushed shortbread biscuits
- In a medium bowl whisk together the eggs and sugar until doubled in volume (use the whisk attachment on your electric mixture if you don't have arms of steel).
- In a heat proof bowl melt the dark chocolate and butter together over a pan of simmering hot water (Alternatively, heat in a microwave on short 30 second bursts until melted, stir after each 30 seconds to combine)
- Pour the melted butter and chocolate mixture into the egg mixture and whisk together. Fold in the crushed shortbread.
- Pour into a lined 8" or 9" tin lined with parchment paper (circle is my preference, but if you only have square that will work too!)
- Bake in a hot oven at 180*C for 30-40 minutes, until the top starts to crack. Cool in the pan.
This cake keeps very well, but I doubt it'll be given the chance!
ps - If you omit the shortbread this cake is gluten and nut free - bonus!
pps - you will need to hide this cake from yourself...give it away to friends so a) they will love you more and b) you don't eat the whole cake in one sitting.
You're welcome.
Tuesday, July 12, 2011
The One: Yellow Cupcakes and Chocolate Buttercream
After my disastrous attempt at making red velvet cupcakes last weekend my craving for cupcakes was still around. I needed to get back on that horse and try, try again! I am fully aware that there is a red velvet curse on me, so I decided to go back to the basics and try a simple yellow cake and chocolate frosting combo. I have been forever looking for a yellow cake and chocolate buttercream recipe that is "the one". The recipes needed to be easy and straightforward, nothing too fussy or complicated. They needed to be reliable and trustworthy, something I could depend on each and every time I made them. I needed some stability to my ever-rotating recipe list, and I think I have finally found them. These are just that - simple and delicious, but not boring or flat.
Betty Crocker eat your heart out.
I did a little searchin' around my favorite blogs to find these recipes, and in the end I had a little mix and match from Smitten Kitchen and Joy the Baker.
The yellow cake recipe from Smitten Kitchen is rich and delicious - the perfect vanilla cake. It is light but solid and has a perfect crumb. It would be wonderful with any number of fillings and frostings. And really, to me at least, that is the definition of a go-to cake. Easily adaptable for any type of occasion and perfectly wonderful all on its own.
The chocolate frosting from Joy the Baker is hands-down one of the best chocolate frostings I have ever had. Its not too sugary and the chocolate is not too rich. It is pretty thick but tastes light on your tongue. The real kicker here is the addition of Ovaltine - stay with me, I promise it's worth it - yes, Ovaltine. The malted chocolate adds another layer to this frosting, a little something extra that you can't quite put your finger on.
"the one" Yellow Cake
Adapted from Smitten Kitchen. Makes two 9" cakes or 24 cupcakes. This cake is a great base for endless combinations of fillings and frostings. So easy to make your own, go on and experiment!
4 cups + 2 tblsp all purpose flour
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 sticks unsalted butter, room temperature
2 cups sugar
2 tsp vanilla (go on, use the good stuff!)
4 large eggs, room temperature
2 cups buttermilk, well shaken
- Preheat the oven to 350*F. Grease cake pans or line muffin tin with liners. Sift together the flour, baking powder, baking soda and salt into a bowl. In a separate large bowl beat together the butter and sugar with an electric beater until light and fluffy. Add vanilla then add eggs one at a time, beating well after each addition. Scrape down the bowl as needed.
- Turn the electric mixer to slow and beat in buttermilk until just combined. If the mixture looks curdled thats ok, I promise it will get better. Add in the flour mixture in three parts, mixing just to combine after each addition.
- To make cakes: spread the batter into your greased pans and tap against the counter a couple of times to get rid of any air bubbles. Bake in the oven for 35-40 minutes, until the top is golden brown and a toothpick comes out clean when inserted into the center of the cake.
- To make cupcakes: Fill the cupcake liners until two-thirds full and bake for 20 minutes, rotating the pan half way through the cooking time to ensure even baking. A toothpick should come out clean when inserted to the middle of the cupcakes. Cool in the pan for 2-3 minutes and then turn out on to a wire rack to cool completely.
- Cool cakes/cupcakes thoroughly before frosting.
"the one" Chocolate Buttercream
Adapted from Joy the Baker. This recipe makes enough frosting for a 9" layer cake or 24 cupcakes (see above recipe - do it!!)
1 1/2 cups unsalted butter, softened
1/2 cup cocoa powder
1/2 tsp salt
2 1/4 cup powdered sugar, sifted (go on, take the extra step, it makes the frosting super light and smooth)
1 tsp vanilla extract (go on, use the good stuff!)
2 tblsp milk
1/2 cup heavy cream
1/3 cup Ovaltine
- Cream together the butter, cocoa powder and salt. It might taken them a few minutes to come together and then the mixture will be thick. Add the powdered sugar and turn the mixer on low. While the powdered sugar is being mixed in add the milk and vanilla extract, scrape down the sides of the bowl as needed. Once all of the sugar is incorporated turn the mixer up to medium and beat the frosting to make it light and fluffy.
- In a separate bowl mix together the heavy cream and Ovaltine. Slowly pour the mixture into the frosting until you reach your desired consistency. You might night need all of the mix, although I did.
- Try not to eat all of the frosting before frosting your cake/cupcakes. It will take will power but I know you can do it. Also, try not to make this at night as I did - otherwise you will stay awake all night from a sugar rush and resisting the urge to get out of bed and eat more frosting.
Sunday, July 10, 2011
Weekend Wrap-up
It's been a busy, busy weekend. Last week was a rough one. Work has been really busy and stressful, and Friday couldn't come fast enough.
Crazy work = stressed out Tracy = needs quality fun time with friends with lots of food and drinks.
Friday night we went up to Hampstead to the Kenwood House to see The Gypsy Kings. They were playing as part of the English Heritage Picnic Concerts. We got tickets for the lawn seats which let us put down a few blankets, bring our own food and drinks and rock out to Bamboleo. We had some cheese and crackers to snack on and I brought some cupcakes (more on those later) and the Strawberry Vodka that I made last week.
First of all - you need to make this strawberry vodka ASAP. Go buy some strawberries and a bottle of vodka. Put them together in a jar and put it in a closet for a week, shaking it once a day. And thats it - youre done. It will change your life. It's tasty enough to drink on its own on the rocks. But add a little lemonade and sparkling water and you have the BEST summer cocktail. Just be careful - these things are dangerous and go down way too easy!
On Saturday we went to a surprise 30th birthday party. Seriously, surprise birthday parties are the bomb. And yes I just said that. It's totally true though. What a wicked cool way to show someone that you love them - get all of their favorite friends and family in a room to celebrate how awesome they are. Do it for someone you love, they will totally love you more than they do now.
By the end of the night I was eating birthday cake with my hands - it was definitely a good party.
Wednesday, June 29, 2011
Wedding Story
As I mentioned a couple of weeks ago, I attended my good friends wedding in Connecticut (remember this post on Winvian?) in the beginning of June. My previous post was mostly about the amazing reception site/resort, but I also wanted to do a special post on the wedding itself. You know I love a good wedding - I just had to share this with you!
The official wedding activities started the Thursday night before the wedding when the grooms parents hosted the rehearsal dinner at their summer house near the NY/CT border. Everything about this wedding was personalized and well thought out, all of which extended into the rehearsal dinner. The bride spent hours painting handmade signs for the wedding activities (including signs directing guests to Winvian placed along the suggested route from the church). She also designed their logo and all of the paper products for the invitations, ceremony and reception.
Guests at the rehearsal dinner dined on homemade hummus, fried shrimp with honey and mediterranean salads. Spiked Iced Tea and Pimms were the drinks of choice that night - the Pimms was a subtle nod to the couples current home in London. Dessert was made up of dozens of homemade cookies by the grooms family, including the sweetest baklava you ever did taste.
After the crowd was full of good food and happy from a few drinks enjoyed by the waters edge, things got sentimental. Speeches were made by many a family friend in remembrance of the brides father, a slide show played of the the bride and groom growing up and then growing together, and guests were even treated to a song performed by the bride to her groom. There was so much love in the air that night that it was palpable. There wasn't a dry eye in the house - and this was only the beginning!
The ceremony was held at a small church in downtown Ridgefield, CT. A picture perfect church and weather to match. The wedding ceremony was hand crafted by the bride and groom, so much so that the minister even commented that he had never seen so many revisions by a couple in all his time as an officiant. Lanterns lined the aisle with deep blue hydrangeas and candles. The bridesmaids wore floor length navy gowns and carried bouquets of blue and yellow, the ring bearers were in matching seersucker suits and navy boat shoes (ie, the cutest thing on the face of this planet). An old friend of the brides sang Jack Johnson before the processional and close friends read passages during the ceremony. It got slightly awkward when the minister forgot to hand over the bride - leaving her brother at the alter a little too long - but in the end we were (fairly) certain that Sean and Adrienne were officially married.
It was official - and now it was time to party! There was a bus stocked with snacks and drinks for those who needed a ride up to Winvian. Cocktail hour was held out on the lawn, with lounge chairs and tables, a 3 piece band, signature cocktails and the most amazing hors d'oeuvres (I still have to google that word EVERY time I want to use it!). The mini mac and cheese with pancetta and parmesan crisps were a crowd favorite. The reception tables were named after cities the couple had visited while dating, and place cards were made of vintage city postcards on luggage tags showing the guests which table they were at. The tags hung from tree branches, a vintage suitcase and photo guest book told the story of their travels and relationship.
The reception was held in the Gordon Brown House, which was transformed with candles and flowers. The live band played classic hits all night long and the tented patio provided a lounge space for guests to get some air and relax. Dinner did not disappoint either - asparagus salad and a beef duo (with the most tender, delicious short ribs I have EVER had) made up the first and second courses while amazing red velvet wedding cake and smores (made out at the fire pit) rounded out the dessert selection. Guests (and groom!) were treated to a song performed by the bride, arguably the best rendition of 'At last' that anyone in that room had ever heard (including the singers in the band!) The rest of the evening was spent dancing to the Heartbeat Dance Band, with lots of love and laughter filling the Gordon Brown House. (Apologies for the less than stellar photo qualities below, I couldn't get enough light!)
And as if that wasn't enough, there was an after-party planned at the Helicopter cottage. Bikes from the other cottages were lined up outside the door, signaling the party was in full swing when the bride and groom showed up...ready to party the night away as newlyweds.
Congratulations Sean and Adrienne!
Reception location - Winvian
Band - Heartbeat Dance Band
Photographer - JAG Studios (check out her blog to see some of her amazing work, hopefully her photos of this wedding will be up soon - I got a sneak peak and they are to die for!)
Flowers - Datura: A Modern Garden
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