Club Baked::Sundy Night Cake

This week's recipe with Club Baked comes from Julie with Little Bit of Everything.  When I first bought this book, I had marked this recipe immediately to bake (among about a gazillion others!).  It sounded so delicious and easy...like a spice cake version of Texas sheet cake. 

Well, when I finally got around to baking it, I read the recipe again, and realized the only part similar to a Texas sheet cake was the frosting method.  Oops.  In my hurried life lately  I just couldn't find the time to get this recipe all the way finished, so I opted to stop with the cake and sprinkle some powdered sugar atop.  Not bad.  Not out of this world, either.  I used plain yogurt instead of sour cream, but otherwise I followed this recipe exactly. It tasted incredibly moist, slightly sweet with a hint of cinnamon and lots of egg and butter. Next time I would definitely make time for the frosting AND make this in a bigger pan (definitely leaning more towards a white cake version of the traditional Texas Sheet Cake).  I think less cake and more frosting would be just the ticket to make this a home-run recipe for me. 

{sunday night cake recipe}

Club: Baked::NY-Style Crumb Cake

It's a new baking group!  Hooray!  This will be the first time I have baked with a group from the very beginning and I'm so excited about it!  All of our recipes will be coming from the book, "Baked Explorations" by Matt Lewis, Renato Poliafito and Tina Rupp.  Before I even decided to become a member of this group I checked this book out from my local library.  I began flipping through the pages and just couldn't keep from drooling.  I have SO many recipes tagged that I can't wait to bake!  My turn for hosting in this group won't be until May 2012, but that actually works out GREAT for me seeing as I'm going to have a new baby in less than a few months. 

 For our first recipe, Karen from Karen's Cookies Cakes & More chose the NY-Style Crumb Cake.  After reading all the comments on the message board, I was worried about my choice of baking this in my 9x9 stoneware, but plugged along anyway.  You know what!?  My crumb cake turned out beautifully, despite my addition of an extra egg and adding about 3 T. of extra flour to compensate for that extra moisture.  Hooray!  It does taste very similar to a coffee cake.  Vanilla-eggy dense with a big bite of cinnamon sugar topping.  Definitely one that will be made again!

{ny-style crumb cake recipe}

TWD::Date-Nut Loaf

 

 

This week's Tuesdays with Dorie recipe was chosen by Mary of Popsicles and Sandy Feet.  I've never cooked with dates before so this was a real treat for me.  I've had those Christmas candies in the box that are dates, and LOVE them.  I've even had a fresh date to nibble on before and was in a sugar-loving coma!  So, needless to say, I was pretty anxious to make this one. 

 Thankfully, it didn't disappoint.  Despite my baking mishap...notice the sunken center.  I checked it, at a diagonal, even, to make sure it was 100% baked.  Guess my toothpick technique failed me this time.  Sad, but we all have those baking mishaps, so why not document them, too.  In any case, I LOVED this loaf cake.  It was dense, yet light. Tasted extremely well balanced between the buttery brown sugar batter, and the nutty sweetness of the dates and pecans.  I haven't tried it yet, but Dorie says this one gets even better over time, and toasted, with more butter to boot.  I mean, really, what is better than MORE butter, right!? 

Take a minute and see how the other TWD Bakers did with their loaf cakes by going to the TWD Blogroll.  You can also get a copy of this recipe by buying Dorie's book, "Baking: From My Home to Yours".

{date-nut loaf recipe}

TWD::Blueberry Brown Sugar Plain Cake

I'm a bit late in posting, but I really did make this week's Tuesdays With Dorie recipe on time.  Cindy from Everyday Insanity chose our recipe for the week.  As much fun as I thought this would be making, it's really super super easy, it just didn't turn out for me. 

First of all, I don't know why my blueberries sank to the bottom.  I followed all of Dorie's directions to a "T".  Second, I think my oven still needs to be calibrated.   Sadly, everything I've been baking is just not turning out well...over baking on the outside and under baking in the middle.  The how-to directions are in my owner's manual, it's just a matter of doing it now. 

Hopefully, you won't be swayed by my mishaps, because they're still blog-worthy...we all have them, right!? If you'd like to see how amazing the other TWD Bakers did with their plain cake, check out the TWD Blogroll.  Or you can grab the recipe and make one yourself!

{blueberry brown sugar plain cake recipe}

TWD::Basic Marbled Loaf Cake

This week's selection comes from Carol from The Bake More.  As I'm just now getting back into the food blogging world, I was excited that this was not only a SUPER easy recipe, but doubly delicious!  I really really enjoyed this loaf cake!

I switched things up and instead of using vanilla extract, used Almond (my favorite extract of all time!) and I had forgotten to pick up some bittersweet chocolate last time I was at the grocery store, so opted to use milk chocolate.  How did my changes fare?  Well, the 1/2 tsp of almond is a very subtle flavor.  I would probably double it next time.  Also, you would definitely want to use either semi-sweet or bittersweet chocolate in this recipe since the milk chocolate did what I feared.  It just adds more sweet flavor and gets lost in the shuffle.  Oh well.  Now you and I both know.  Regardless, it still tastes fantastic!  Thanks Carol for choosing a winner in my book!

To see how other Tuesdays with Dorie bakers played around with their loaf cake, check out the TWD blogroll.

{recipe for basic marbled loaf cake}

Tie-dyed Birthday Cake

Last year just about this time, I found a recipe in the Family Fun magazine that I really wanted to make for Taste-A-Rainbow Cupcakes.  I tore it out of the magazine before I threw it away just so I could file it away in my to-do recipes folder.  Super cute, huh!?

Well, as we approached my daughter's 7th birthday this past January, she INSISTED we make her these cupcakes.  Originally I had wanted to make them for her class and stay true to the recipe.  Then remembered that homemade treats are no longer allowed in schools.  We were sad.  So, instead we opted to make one giant cake for home.  I had envisioned this cake being perfect rainbow stripes.  

I measured the batter out equally into six bowls (I used white cake mix but you could also use yellow without problem).  Then added our Wilton food coloring for even more intense colors. If you've never tried the Wilton food coloring, I HIGHLY recommend it.  They're going to cost you a bit more, but you will be so much happier with the outcome and a little goes a LONG way!  I get mine at a local craft store.  

As you can see, the cake didn't end up with perfect stripes, but more of a tie-dyed look.   Which still looked pretty darn awesome!  I used vanilla pudding between the cake layers and a homemade buttercream frosting with a touch of cream cheese in it.  FABULOUS!!!  

{buttercream frosting}

1/2 c. butter, softened
6-7 c. powdered sugar
2 tsp. vanilla extract

1/2 tsp. almond extract

1-8oz. pkg cream cheese, softened

Whip butter and cream cheese together until light and fluffy.  Add extracts.  Slowly add powdered sugar until you get the desired consistency/flavor.  You might add a little more or less powdered sugar depending on how you like it.  

Enjoy!

If you want the directions on how to make this cake/cupcakes using store-bought food coloring drops, go HERE.  Otherwise, head on over to your favorite craft store and pickup the colors you like best to go into your cake!

TWD::Nutty Chocolatey Swirly Sour Cream Bundt Cake

This week's Tuesdays with Dorie recipe selection comes from  Jennifer with Cooking for Comfort.  A bundt cake.  I {HEART} bundt cakes!  Bittersweet chocolate mixed with nuts and sugar all swirled and folded into a buttery orange batter.  What's not to like, right?  Well, this wasn't my favorite.  Not even close, I'm sorry to say.

I thought the orange peel batter was INCREDIBLE!  So incredible, I'm tempted to make up a batch of just that yummy orangey batter and stir in some cranberries, bake them as muffins and top them with more orange glaze.  THAT combination makes my mouth water!  I'll have to bake that up this week and tell you all about it!  That is if I can get the batter into the molds and into the oven.  It was THAT good!  We {HEART} batter at our house!

{recipe for nutty chocolatey swirly sour cream bundt cake} 

To see how the other Tuesdays with Dorie bakers fared this week, check out the TWD Blogroll.  You never know, maybe they liked it WAY more than I did.

90-Second Cake?

Yes.  You heard me right.  Have you ever had a craving for something sweet and chocolatey at a random time and just needed that something to be baked?  I know I do.  I prefer baked treats over candy any day.  So, when my friend gave me this recipe it was LOVE at first bite!

All it takes to conquer that craving bug is a minimum of 2 ingredients, too.  How CRAZY is that!?!  I know.  You're going to love me for sharing this with you.  Consider it my present to you this holiday season.

{90-second cake}

1/4 c. Boxed Cake Mix (whatever flavor your {heart}desires)
2 1/2 Tbsp. Water.
Toppings: (optional)
   caramel syrup (my favorite!!)
   chocolate syrup
   marshmallows
   OR whatever your favorite topping might be!

Combine well, the first two ingredients in a ramekin-sized bowl. Add desired toppings.  Microwave for 1 1/2 minutes.  The top should look slightly dry and most of the toppings will have melted to the bottom.  Let rest for 1 minute before serving.  If desired, top with whipping cream.  Enjoy!

You can thank me later....

Carrot Cake with Fresh Orange Cream Cheese Frosting

So, I still can't get the newer photo uploader to work. I finally figured out how to switch to the old uploader...so we can have pictures to look at BUT they're just not as big or as good. Sorry.

This is a recipe I've made twice now, and comes from one of my favorite baking books. If you haven't tried any of Melissa Murphy's recipes, you HAVE TO! They're all incredible!!! Every single time I've made this cake it's a HUGE hit! The carrot cake is very basic and EXTREMELY easy to whip together. Neither time, did I make it in layers like the directions say, but no matter. It still tastes incredible! The cream cheese frosting is just your basic cream cheese frosting, but with the orange zest kick, it takes it up about a dozen notches. I have the hardest time allowing the cake to have all the frosting and not just sitting there eating it all alone. It's THAT good! So, if you need a cake to WOW your guests, definitely make this one. It's a definite crowd pleaser!!!!!
{carrot cake with fresh orange cream cheese frosting}
from the Sweet Melissa Baking Book by Melissa Murphy
For the cake:
2 c. all-purpose flour
1 1/2 Tb. ground cinnamon
3/4 tsp. baking soda
1/4 tsp. baking powder
4 large Eggs
3/4 c. oil (I subbed equal parts of greek yogurt this last time and liked the moisture even better)
2 c. granulated sugar
1 tsp. salt
1 lb. carrots, grated medium fine
3/4 c. walnut pieces, coarsely chopped (I used pecans, but whatever)

For the Frosting:
12 oz. cream cheese, softened
2 1/2 c. powdered sugar
Zest of 1 orange
1/2 lb. (2 sticks) unsalted butter, softened
1 tsp. pure vanilla extract

Before you start:
Position a rack in the center of your oven. Preheat the oven to 350 degrees F. Butter and flour two 8x2-in round cake pans (or one 9x13). Line with 8-in round parchment paper.

To make the cake:
1. In a medium bowl, whisk together the flour, cinnamon, baking soda and baking powder.

2. In the bowl of and electric mixer fitted with the whip attachment, beat the eggs at high speed until light and frothy, about 1 min. Decrease the speed to medium and add the oil, sugar, and salt and mix until just combined. Decrease the speed to low and add the flour mixture, mixing until just combined.

3. Remove the bowl from the mixer. Using a rubber spatula, fold in the carrots and walnuts.

4. Pour batter evenly between prepared pans. Spin the pans to level the batter. Bake for 45 min (same as in a 9x13) or until a wooden skewer inserted into the enter comes out clean. Remove to a rack to cool for 20 min before turning the layers out onto the rack. Cool completely before filling or frosting.

Frosting:
1. In the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, sugar and zest. Start on low speed and then increase to medium-high speed and beat until smooth, 1 1/2 to 2 min. Scrape down the sides of the bowl.

2. Add the butter and mix on medium speed until just fluffy and smooth, about 45 seconds more. Add the vanilla and mix until just combined. Do not overbeat.

TWD::Almond Peach Upside-Downer

For this week's Tuesdays With Dorie recipe, Sabrina of Superfluous chose Dorie's Cranberry Upside-Downer.  I love cranberries, but since it's still technically summer, I have SO many other fruits around that need using up before they go bad.  That's why I changed it up a bit and used peaches.  Freshly picked by yours truly I might add!  I also swapped out the pecans for almonds (will toast them next time for added flavor and better presentation) and used almond extract instead of the vanilla, and homemade peach jam infused with butter and a touch of vanilla pureed to give it a syrup consistency for the glaze. 

All in all, this cake was a complete HOME RUN!  No kidding! I mean, the batter itself was delicious!  Yes, I'm still one of "those" people that can't resist licking the beater.  Hey!  The taste of the batter is a great indication of how delicious or not the finished product will be..right!?  The smell of the cinnamon, peaches and almond wafted throughout the whole house and started our drooling early.  It was all I could do to be patient and take a couple of decent pictures just so I could dive right on in.  I have to say...you won't be disappointed with this one.  Not in the least....well that is if you make the changes I did.  I can't attest to the original version, but this way was pure heaven!  My husband and kids DEVOURED every last piece.  Even kept telling me how good it was while they were devouring it.  Yes.  This one will be made again.  For certain!  Especially since it was such a breeze to throw together.  5 min of mixing ingredients and you're done and 45 min of baking and you've got a finished product that tastes like you slaved for hours.  Don't mind all the butter...you deserve it.  Go make this recipe for yourself...you can thank me later.

To see what the other TWD Bakers did with their recipe this week, check out the TWD Blogroll.

{Cranberry Upside-Downer Recipe}

A Mouse of a Cake

This year my youngest turned 3.  He really wanted a soccer ball cake until we made a trip to "Wal-martian" for some groceries.  Once he saw the Mickey Mouse Clubhouse "stuff" he was sold and I was now making a Mickey Mouse cake.  I didn't decorate his cake too fancy only using sprinkles we found in the party isle, but I did make it a fancy flavor cake!  The Head was peaches and cream and the ears were chocolate vanilla. The whole cake was covered with Cream Cheese frosting.  YUM-o!

I used my 8" Wilton cake pans for the large head part and the smaller 4" Wilton cake pans for the ears and just trimmed them down a touch.

First the chocolate vanilla cake.  I used a box of cake mix and made it according to directions except one thing.  I substituted real mayonnaise for the oil.  It is AMAZING how moist your cake will turn out if you do this...and you don't taste the mayo at all...just the incredibly moist chocolate cake!  Then, for the vanilla, I used a box pudding.  French vanilla, not sugar-free, and made it according to the pie filling directions for extra thickness. 

For the peaches and cream cake I used this recipe from my favorite baking book:

Perfect Party Cake
From Dorie Greenspan’s “Baking: From My Home to Yours”
Makes 12 to 14 servings
For the Cake

• 2 1/4 cups cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups whole milk or buttermilk (I used whole milk)
• 4 large egg whites
• 1 1/2 cups sugar
• 2 teaspoons grated lemon zest (I omitted)
• 1 stick (8 tablespoons) unsalted butter, at room temperature
• 1/2 teaspoon pure lemon extract (I substituted with one vanilla bean)

Getting Ready: Center a rack in the oven to 350 degrees F. Butter two 9-x-2-inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.
To Make The Cake: Sift together the flour, baking powder and salt.
Whisk together the milk and egg whites in a medium bowl.
Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and, working with the paddle or  whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Divide the batter between the two pans and smooth the tops with a rubber spatula.
Bake for 30 to 35 minutes, or until the cakes are well risen and springy to the tough – a thin knife inserted into the centers should come out clean. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up. (The cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to 2 months.)

Peachy Fruit Filling
Yield 5 cups 

• 2-16oz. packages frozen, sliced peaches, Thawed (or your fruit of choice...I've also used raspberries with fantastic results!!!)
• 2 c. sugar
• 1/4 c. butter
• 1/4 c. lemon juice
• 2 envelopes unflavored gelatin
• 1/3 c. cold water
• 1 Tbsp. vanilla

Cook 1st 4 ingredients in a large saucepan over medium heat, stirring often about 30 min.  Let cool slightly. 
 Sprinkle gelatin over 1/3 c. water in small saucepan; let stand 1 min. Cook over low heat, stirring until gelatin dissolves, about 2 min.
Process peach mixture in blender or food processor until smooth.  Stopping to scrape sides down.  Stir in gelatin mix & vanilla.   Cover & chill 8 hours.

Cream Cheese Frosting

• 2 (8 ounce) pkgs. cream cheese, softened
• 1/2 c. butter, softened
• 7 c. powdered sugar
• 2 tsp. vanilla extract (I actually subbed another vanilla bean here)

Beat all ingredients together, adding 1c. of powdered sugar at a time, until well blended and light and fluffy.

TWD::Lots-of-Ways Banana Cake

This week's Tuesdays with Dorie recipe comes from Kimberly of Only Creative Opportunities. Kimberly, THANK YOU for choosing this yummy recipe. My whole family has enjoyed it!!

I have three favorite smells in the kitchen. 1. Baking homemade bread 2. almond extract 3. freshly grated nutmeg. This recipe comes in with two of the three favorites! Okay, technically just one, but since it's a banana cake, it smelled just like banana bread. NUTMEG! I {HEART} it when I freshly grate it and I {HEART} the flavor in foods I'm eating.

The other component I'm a huge fan of that is in this recipe is coconut milk. That milk is AMAZING! Such small amounts lend such amazing flavors! I really think this banana cake would've turned out better if I had made it in a loaf pan like a bread and still frosted it. It was super crumbly, but VERY delicious!

Where are my pictures, you ask? Nada. My kids felt they needed to be taste-testers this time and couldn't wait to dive right in...hands and all! Yeah...and forgot to laugh and take pictures of the whole ordeal, too. So sorry. You'll just have to drool all over pictures from the other TWD Bakers this week. OR you could go to the link below to Kimberly's blog and see her amazing pictures while you get the recipe to make it yourself!

{Lots-of-Ways Banana Cake Recipe}

TWD::Swedish Visiting Cake

For this week's Tuesdays With Dorie recipe Nancy of The Dogs Eat the Crumbs Chose to bake the Swedish Visiting Cake. I have to say, that it was a brilliant choice! I wasn't in the mood to bake this week...pants fitting a little too snug again (or still). So I was going to skip it. But when life hands you lemons, you turn to Dorie and her amazing recipes and this most delicious Swedish Visiting Cake. Which coincidently has lemon zest in it! So, please excuse my incredibly LATE posting. I just HAD to share this delicious recipe with you!

I thoroughly enjoyed making this one. I only used one bowl, one rubber spatula and a wisk..well, the random measuring cups and spoons, too but that is unavoidable. The fact that I made this with such little mess AND it was a breeze to whip up, makes it a BIG winner! Especially when you're really in the mood to do some serious emotional eating! Haa!

I had to bake it a little longer than the time listed, but probably because I don't have a cast iron skillet thus my pie pan wasn't as hot. Regardless, it turned out beautiful. Lightly golden, fool-proof and filled with all the flavors I LOVE! Almonds, Almond extract, vanilla extract, butter, sugar, lemon zest. Yes, everything that sends my mouth singing. Dorie suggests to eat it all the first day, but I found it still delightful on the second day. Though there really wasn't much left by then. I think next time I make this, I'm going to see if it will work in a 9x13 or jelly roll pan. It would definitely taste great made into bars for a luncheon or treats to take somewhere.

Since I know you're going to want to try this recipe, too. Either run don't walk, and get yourself a copy of Dorie's book, "Baking: From my Home to Yours" or you can check out Nancy's blog for a copy of the recipe. To see how other Tuesdays with Dorie Bakers fared, check out the TWD Blogroll.

TWD::Coconut Lemon Tea Cake

This weeks' Tuesdays with Dorie recipe selection comes from Carmen from Carmen Cooks. She chose the Coconut Tea Cake. I know my title doesn't quite match the original title, mainly because I chose to change things up a bit.

First, I used my powdered coconut milk and just reconstituted it with water. I've never done that before and was seriously impressed with how well it tasted. A lot cheaper and just as YUMMY as the canned version, plus, I could make up just as much as I needed and not have extra! Then I added lemon. Mmmmm...citrus. De-lish! Not only did I add the lemon peel to the sugar, and the juice to the liquids but I used MORE lemon juice and whipped up the lemon glaze for the top. THEN I also added a splash of almond extract. It's really my FAVORITE!

This cake was super yummy. I think because of the lemon glaze, it tasted much more lemony than coconuty, but I'm okay with that. I couldn't taste the almond extract as much as I had hoped, but next time I can tweak it to my liking. The cake alone was AMAZING! A hint of coconut and a hint of lemon and all around moist and delicious! It really doesn't need a glaze at all, but I just couldn't help myself. Doesn't it look like a giant old fashioned donut!? Haa!

See how other TWD bakers fared this week by going to the Tuesdays with Dorie Blogroll!

A Nothing Bundt Cake Copycat

I am completely madly deeply in LOVE with the Chocolate Chocolate Chip Cake from Nothing Bundt Cakes. So when I came across this recipe at Favorite Family Recipies, I just HAD to try it!

My version doesn't look nearly as pretty as the store's, but it sure does taste incredibly close to the original version! Oh yeah! Intense chocolate flavored cake with little bursts of chocolate chips topped with a decadent cream cheese frosting...drool.....

You're going to definitely want to make your own, so here's the recipe for you to try it, too.

{Click here for the Recipe for Chocolate Chocolate Chip Bundt Cake}

Banana Cake with Cream Cheese Frosting

This is not your typical cake. It's leaps and bounds better. It's a delicious cross between banana bread and the most deliciously moist cake. You'll definitely want to make this yourself. Especially if you have any bananas turning a shade or two darker than yellow. Yes. This is one of those incredible ways to use them up...that is IF you have bananas going bad. We don't very often, so when I get to use them in something, I prefer making this cake instead of bread.

BANANA CAKE

Preheat oven to 350 degrees.

Sift the following together:
2 1/2 c. flour
1 1/4 tsp. baking powder
1 tsp. salt
1 2/3 c. sugar
1 1/4 tsp. soda

Then Add:
2/3 c. butter, at room temperature
4 mashed bananas, large

Beat thoroughly, then add:
2 large eggs
2/3 c. buttermilk or plain yogurt
2/3 c. chopped nuts (optional)
1 tsp. vanilla

Mix until well combined. Pour into a greased & floured 9x13 pan. Bake at 350 degrees for 40 minutes. When cooled, top with Cream Cheese frosting. Recipe below.

CREAM CHEESE FROSTING

8oz. cream cheese, at room temperature
2 c. powdered sugar
2 tsp. vanilla
1/2 c. butter

Combine all ingredients until smooth.

TWD::German Chocolate Bundt Cake

This week for Tuesdays with Dorie, our host Kristin from I'm Right About Everything, chose Milk Chocolate Mini Bundt Cakes from my new favorite book, "Baking From My Home to Yours" by Dorie Greenspan.  I cannot express to you how much I {HEART} this book!  I digress, sorry.  This cake was definitely good and not super super chocolatey which I prefer, too.

Instead of sticking with the written recipe I decided to play with it a bit and make it into a German Chocolate Bundt Cake.  I doubled the batter to fit my bundt pan, and filled the pan with half of the batter.  Then layered caramel (I used the apple dipping caramel since that's what I had lying around), a lot of roughly chopped pecans and coconut (which ended up not being quite enough of).  Then poured the remaining batter over the top and baked for 1 hour.  Once it had cooled, I topped it with a chocolate ganache and more of the caramel, pecans and coconut. 

It was a big BIG hit!  The cake was just a bit chocolatey, but once you bite into the center "treasures" oh!  The yummy gooey caramel coconut pecan taste comes out beautifully.  I definitely recommend trying this twist on Dorie's delicious recipe!

You can get a copy of this recipe by buying Dorie's book, Baking from My Home to Yours or by going to Kristin's blog HERE.  Since I didn't stick with the written recipe, you may want to check out what other TWD bakers whipped up by peeking at the TWD Blogroll.

TWD::Low & Lush Chocolate Cheesecake

I think I'm in {LOVE}. My love's name...Low and Lush Chocolate Cheesecake! Oh yes! This was truly a home-run treat for me today. It was fast and easy and the results were even better. I couldn't believe how EASY this cheesecake was to make. Seriously, I'm surprised! In my mind I keep thinking cheesecake = difficult. The only hard part about making a cheesecake is planning ahead for the cooling time...which I didn't do.

So, as I'm going about my day today I realized, "AACK! I've got Tuesday's with Dorie to bake for today!" I promptly started on the preparations for this dessert. It took me probably 30 minutes total of work and prep and 40 to bake and the rest was cooling/drooling time.

Thankfully, I live in UT where it's SO cold outside right now and I can use my porch as my extended fridge/freezer as needed. Yes, I'm one of "those" people. Come'on, don't "knock it till you've tried it"!

Oh boy! I was also worried about the chocolate in this recipe since Dorie calls for 4oz. of bittersweet chocolate. In the past, I've found the bittersweet TOO chocolaty for me, but in this particular recipe the bittersweet flavor is sublime! I was trying to compare this to another dessert and the closest I can think of is a chocolate cream pie, but much more dense like a mousse and much richer in flavor...similar concept, right!? Regardless, if you need to take a dessert anywhere and want to impress your guests, THIS is the one to bring. Minimal effort with MAXIMUM results and flavor! Seriously SOOOOOO YUMMY!!! Definitely a do-again and such a perfect dessert to end 2009!

If you'd like to make this yourself, head on over to the Tea Lady's site Tea and Scones as our host for this recipe and snag a copy. OR you can check out other TWD bloggers at the TWD Blogroll.

TWD::All-In-One Holiday Bundt Cake

Health Update: Mostly better except for the bronchitis. It just won't leave me alone. I'm very reliant on my inhaler and asthma medication like never before. BUT that's okay. Everything else is gone so I can deal with my incessent coughing and breathing problems. At least I'm not contagious! Hooray!

Well, lets get on with this cake post! I'm not a HUGE pumpkin fan. I know, so un-American of me. I don't even like pumpkin pie, so I don't make it for any holiday. So when this recipe called for so much pumpkin in it, I was worried it would taste of pumpkin with a hint of spices and nuts. But it didn't. It tastes only slightly of pumpkin. Good news for me! While it's not my all-time favorite bundt cake, it's definitely not on my least favorite list. If you're a fan of spice cake, you'll like this one. The cake base itself is quite delicious with just the right balance of spices, crunchiness and moistness to make anyone happy.

The one way I DO love to eat pumpkin is along with chocolate chips. Oh yes! Pumpkin Chocolate Chip Cookies...say HELLO to Mommy! So, as I'm eating each bite of my slice of this spice bundt cake, I'm imagining how absolutely INCREDIBLE it would taste as a pumpkin chocolate chip bundt instead. Yes, I will most asuredly make this cake again with those changes so I can add the necessary chocolate to it. Oh, and lets not forget the frosting! As much as I LOVE bundts plain, I love them even more with a good frosting glaze. Mmmm...



If you'd like to snag this recipe to make it yourself, either buy the book or head over to our host, Britin's blog The Nitty Britty. You'll be glad you did!

Strawberry Chocolate Cheesecake

Oh boy do I absolutely {HEART} Cheesecake! Seriously! And I have the figure to prove it, too!

I saw this recipe in this most amazing book that EVERYTHING tastes amazing in, and wanted to make it.

Well, I kept putting it off...and putting it off...all because I didn't have a springform pan and just couldn't pull practical side together enough to justify purchasing one. Well, low-and-behold, I discovered that my own MOTHER owned one! I couldn't believe it! So, I quickly snatched it up and went to making this favorite treat.

Initally, I was going to make it with graham crackers, but when making brownies one evening and getting completely distracted by kids, I seriously messed up my brownies. Arugh! I HATE it when I do that! What did I mess up, you say!? Only the MOST important part...the SUGAR! Yup! I completely forgot to add the sugar. Not my brightest and most proud moment, but what to do. So, that's how this chocolate crust came about. It's my mistake crumbs from brownies gone wrong (yes, with nuts, too).

I was surprised by how well it turned out. I'd never made a cheesecake before even though I've definitely devoured my share and then some. Making this was super easy from what I thought it would be! The only hard part was that I started so late in the evening that after all the baking, resting and cooling was done I didn't get in bed until after 2 a.m.! Yikes!

Would I make this one again. DEFINITELY!!! I want to make one RIGHT NOW! The flavor was superior to any Cheesecake Factory or New York Cheesecake slice I've eaten! I loved each and every rich and creamy bite mixed with a touch of chocolate and topped with just the right strawberry puree. Just typing this up now, is making me want to get baking another!

For the Crust

1 3/4 c. Oreo Cookie crumbs
3 T. sugar
Pinch of Salt
1/2 stick (4 T.) unsalted butter, melted

For the Cheesecake

2 lbs (Four 8-oz. boxes) cream cheese, at room temperature
1 1/3 c. sugar
1/2 tsp. salt
2 tsp. pure vanilla extract
4 large eggs, at room temperature
1 1/3 c. sour cream or heavy cream, or a combination of the two

To make the Crust:
Butter a 9-inch springform pan-choose one that has sides that are 2 3/4 inches high-and wrap the bottom of the pan in a double layer of aluminum foil. Stir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. Turn the ingredients into the springofrm pan and use your fingers to pat an even layer of crumbs over the bottom of the pan and about halfway up the sides. Don't worry if the sides are nt perfectly even or if the crumbs reach slightly above or below the midway point on the sides. Put the pan in the freezer while you preheat the oven.

Center a rack in the oven to 350 degrees F and place the springform on a baking sheet. Bake for 10 minutes. Set the crust aside to cool on a rack while you make the cheesecake.

Reduce the oven temperature to 325 degrees F.

To make the Cheesecake:
Put kettle of water on to boil. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese at medium speed until soft and creamy, about 4 minutes. With the mixer running, add the sugar and salt and continue to beat for another 4 minutes or so, until the cream cheese is light. Beat in the vanilla. Add the eggs one by one, beating for a full minute after each addition-you want a well-aerated batter. Reduce the mixer speed to low and mix in the sour cream and/or heavy cream.

Put the foil-wrapped springform pan in a roasting pan that is large enough to hold the pan with some space around it.

Give the batter a few stirs with a rubber spatula, just to make sure there is nothing left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. The batter will reach the rim of the pan. Put the roasting pan in the oven and pour enough boiling water into it to come halfway up the sides of the springform pan.

Bake cheesecake for 1 hour and 30 minutes, at which point the top should be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour.

After 1 hour, carefully pull the setup out of the oven, lift the springform pan out of the roaster-be careful, there may be some hot water in the aluminum foil-and remove the foil. Let the cheesecake come to room temperature on a cooling rack.
When the cake is cool, cover teh top lightly and refridgerate for at least 4 hours; overnight is better.

At serving time, remove the sides of the springform pan and set the cake on a serving platter.