Garden Cake

I know it's been awhile since I've been on here but I'm trying to be better about that and share all the recipes I've been working on. This was another fun collaboration with Ella Newman and her wonderful photography skills, it was so much fun and this cake is just perfect for festive summer parties and celebrations. I think my favorite cooking of all is summer cooking, lots of things are growing begging to be used and its easy to make everything delicious. I love being able to carry a big feast out the back door and eat in the yard in the happy summer light where the sun doesn't leave till 9:00. I think this is the perfect cake to carry out after a delicious dinner on the patio and serve to your friends and family for the perfect sweet finish. With a strawberry rhubarb jam sandwiched in between layers of  soft cream and vanilla sponge cake topped with tons of berries its the perfect dessert to celebrate summers abundance. Once again the lovely Ella of ellanewmanphotography took these photos and they are just perfect, go check out her sight!

Strawberry Rhubarb Jam:

• 5-6 stalks of rhubarb chopped

• 1 basket of strawberries

• Sugar

• Fresh squeezed orange juice

Throw all your ingredients in a sauce pan with a bit of fresh orange juice and 1/2- 1 cup sugar, or more, depending on the sweetness of your strawberries. Cook over medium high heat until combined and softened. The rhubarb will take a little longer to soften than the strawberries. Overall it will probably be about 10-15 minutes of simmering to get it where you want it. Let it cool completely and refrigerate until ready to use. The jam will keep in the fridge for 3 weeks.

Sponge Cake (from the "Decorated" cookbook)

• 8 oz unsalted butter

• scant 1/3 cups caster sugar

• 4 medium eggs lightly beaten

• 2 1/2 cups all purpose flour

• 2 1/2 teaspoons baking powder

• 1/4 teaspoon salt

• 4 oz whole milk

• 1 teaspoon vanilla extract

Start by preheating your oven to 335 degrees, then begin to cream the butter and sugar till light and fluffy, about 3-4 minutes. Once it is creamed add the eggs slowly until combined. Sift all your dry ingredients into a clean bowl and then add half of the dry mixture to your butter mixture. Then add the milk and vanilla extract and finish by adding the last of the dry mixture. Mix till just combined. Cook in greased, cake pans until skewer comes out with only a few crumbs. For a normal 9 inch cake pan its about 30 minutes. 

Whipped Cream :

• 2 cups whipping cream

• 3 tablespoons powdered sugar or more depending on how sweet you like it.

• 1 teaspoon vanilla

• Fresh berries for decorating

Whip the cream until you have soft peaks and then stir in the sugar and vanilla and you're ready to pile it onto the cake.

To Assemble:

Cut your cake layers in half through the middle, I do this with a bread knife and a careful sawing motion, once they are completely cooled from cooking. Once they have been cut in half layer jam on the bottom half some cream on top and sandwich it with its top half. put cream in-between the two cake layers and then do the same with the jam and cream for the second sandwich. continue this pattern for as many layers as you have. Then top with remaining whip cream, let it flow down the sides and pile in delicious mounds for a relaxed look. Then cover it with berries, shove them wherever they will fit till its ready for a garden party!

Chocolate covered Raspberries

One of my favorite memories is the summer vacations my family would spend in Bear Lake (an amazing crystal blue lake that lays across the boarder of Utah and Idaho). We'd go with my whole extended family to our grandparents condo and spend the days playing in the lake and eating good food. One of the best things about Bear Lake was their amazing raspberries. We couldn't go without getting baskets of raspberries, famous raspberry shakes, and the best chocolate covered raspberries! In my mind a chocolate dipped raspberry is a thousand times better than a chocolate dipped strawberry. You can pop the whole thing in your mouth at once and its juicy and sweet - and you won't be able to stop eating them! So with these happy memories in mind and Valentines Day coming up, I thought this would be the perfect treat to celebrate the holiday, and its so easy. I don't even know if you can call this one a recipe, but all I know is that they're delicious!

Alright, so these are so easy to make and can be ready in no time at all. They are perfect for Valentines gifts for family, just pop a few in a cellophane bag with a pretty ribbon and you're done. 

What you need: 

•  6 oz. chopped Chocolate (semi-sweet or milk).  Bear Lake always had milk, I did these with semi-sweet. I like them both ways!
•  1 pint Raspberries 
• Optional: white chocolate for drizzling or sprinkles for decorating. I just like them plain and simple.

The rest is really easy. 

1. Melt your chocolate. Now this is probably the most technical part, since technically the chocolate needs to be tempered to maintain its pretty sheen. I use a really easy method that hasn't failed me yet. I learned this from Ina Garten, but lets be honest, that is where most all my food knowledge originates from! 

2. Here's what you do. Put 4 of the 6 oz. of chocolate in the microwave and cook it in 30 second intervals until almost melted. It usually just takes me 2 intervals, for a total of 60 seconds. Then, add the last 2 oz. of chopped chocolate into the already melted chocolate and stir till everything is completely melted and combined. This ensures that the chocolate doesn't get too hot and end up drying with that ugly dusty grey color. This microwave method hasn't let me down yet!

3. Now, the raspberries. Wash them and make sure they are completely dry. I like to sometimes get organic raspberries so I don't have to worry about washing them as much, because you want the raspberries nice and dry so the chocolate will stick.

4. Now, for the dipping. I dip with a fork so I can lift the raspberry up and the chocolate can drain off. Then I set them on parchment paper to dry and just keep dipping. They dry really fast and are ready to eat in no time! 

5. Storing. They will keep for a few hours just sitting out, or a couple days in the fridge....(but, I doubt they'll last that long!!)

Ina Garten's Coconut Cake Dressed for Christmas

When it comes to recipes, Ina Garten is a wizard. I have never made anything of hers that wasn't a hit. You can tell she's tested every recipe over and over and everything is always delicious. This coconut cake is a favorite in my family that we make for everything. I decided this year to decorate it up for Christmas with a few bottle brush trees and some easy to make marzipan mushrooms. It was begging for Christmas decoration since it was already covered in coconut snow. So whatever Christmas party you're having, make this cake, it is always a hit. 

Ina's Coconut Cake

3 sticks unsalted butter at room temperature, plus more for greasing the pan

2 cups sugar

5 extra large eggs at room temperature

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons almond extract

3 cups all purpose flour, plus more for dusting the pans

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt 

1 cup milk

4 ounces sweetened shredded coconut

Frosting

1 pound cream cheese at room temperature

1/2 pound (2 sticks) unsalted butter at room temperature 

3/4 teaspoon vanilla extract 

1/4 teaspoon almond extract

1 lb confectioners sugar sifted

6 ounces sweetened shredded coconut

Preheat your oven to 350 degrees and grease two round cake pans. I like to also line them with parchment paper so they're super easy to get out. In a mixing bowl, or the bowl of your electric mixer, cream the butter and sugar until they're nice and fluffy and pale yellow. Ina always uses lots of butter and we love her for it. Then add the eggs one at a time and scrape down the bowl between each addition.  Finally, add both the vanilla and almond extract. In a separate bowl sift your dry ingredients and with the mixer on low speed alternate adding your dry ingredients with the cup of milk. Do this in three parts, starting and ending with dry ingredients. Once it is incorporated fold in your 4 ounces of coconut and pour evenly into your two pans. Bake for 45-55 minutes (mine usually is ready at about 40) or until golden brown and a toothpick comes out clean. For the frosting, in your mixing bowl add the softened butter and cream cheese and mix until creamy. Add vanilla and almond extract. Once it's smooth, add the powdered sugar on low speed until smooth and don't whip. Then you are ready to assemble. Place one of your cakes on a cake stand and spread with frosting, top with the second layer and cover completely. Then using the 6 ounces of coconut press it into the sides and top for a snowy effect. Serve at room temperature and thank Ina for another delicious cake! 

Now I know you want to learn how to make these cute little guys. These are a staple of mine that I've been making for years to top all sorts of cakes and they're delicious. If you are an almond fan, you will love these little marzipan mushrooms!

Marzipan Mushrooms

4 ounces (more or less) marzipan (find this on the baking isle of most grocery stores)

1 tiny drop red food coloring 

Making these is pretty simple. I take about 4 ounces of marzipan and split it in half. I then use a toothpick to carefully add red to one half of the marzipan and I use my fingers to work it in. Once you have your red it's really just free forming the little mushrooms. I usually start with the little stumps, and then add the caps, and finally the small white spots. I make some smaller and some larger so I have a good variety.  Merry Christmas!

Strawberry Shortcake

Spring is the most exciting time of year. Everything comes back to life and it's finally strawberry season. A ripe strawberry is so delicious and perfectly sweet you don't need to do one thing to it. So what a better way to enjoy that strawberry than sandwiched between a biscuit with loads of whip cream? This is the perfect dessert to serve for mothers day. It's festive and fun, but super easy, and the fresh fruit does all the talking. 

Shortcake Biscuits

makes 8 round biscuits

2 1/2 cups flour

2 teaspoons baking powder

1 teaspoon salt

1 stick cold butter cubed 

1 lightly beaten egg

1/2 cup cold heavy cream ( plus an extra tablespoon or so if dough seems dry)

raw turbinado sugar for sprinkling

4 cups of sliced strawberries 

4 tablespoons sugar ( helps them to macerate and create a good sauce)

To start, slice your strawberries and mix them with the 4 tablespoons sugar. Set them aside and give them time to sit in their own juices while you make the biscuits. To make the biscuits put the flour, baking powder, and salt in a mixer and combine. Add your cold cubed butter a few pieces at a time with the mixer on low, (you could also cut the butter in by hand with a pastry cutter). Mix until it looks a little like sand and the butter is the size of peas. Add your beaten egg and cream and mix until just combined. It should be a little on the dry side, but still come together, if not add a couple tablespoons cream. Pat the dough out on a lightly floured surface keeping it a fairly good thickness and cut your biscuits out with a round cutter or a drinking glass. Be sure not to turn your cutter back and forth as you cut or it will prevent them from rising as high.

You should get 8 biscuits out of your dough. You will probably need to roll it out twice for the right thickness for about 4 biscuits per time. Try to do it quickly so you don't handle your dough too much and melt the butter. Place on an ungrease cookie sheet and top each one liberally with turbinado sugar. If you want to ensure more of a shine you could also brush each biscuit with a beaten egg. Place them in a 400 degree oven for 20-25 minutes. When they come out transfer them to a cooling rack while you whip the cream. 

Vanilla Whipping Cream 

1 1/2 cups whipped cream 

1/4 cup powdered sugar 

1 teaspoon vanilla 

Whip the cold cream until soft peaks form.Stir in the powdered sugar and vanilla and serve immediately on-top of the strawberries and biscuits.

Building the shortcakes

1. Cut each biscuit in half with a sharp serrated knife.

2. put a small bit of cream on the bottom half of each biscuit

3. pile about a half cup of strawberries on each shortcake

4. Top with more cream!!

5. Place the top half of the biscuit on the layer of cream and serve.

Almond Raspberry Baby Cake

Well it is finally March, which calls for a celebration! Spring is on it's way! I have been super behind putting this cake recipe up with more of Ella Newman's darling photo's, but i'm finally getting around to it! This cake is so delicious there is nothing better than the combination of raspberries and almond, it's a match made in heaven. For the base of this cake I used a great recipe from livforcake.com and it is oh so good, she knew what she was doing with this one. I just added some almond flavor and more raspberry and put my own little spin on it. It's hard to find a good white cake recipe and I think this is just that! 

White Cake from livforcake

1 1/2 cups cake flour sifted

2 teaspoons baking powder 

1/4 teaspoon salt

3 oz. room temperature butter 

3/4 cups granulated sugar 

1 large egg 

1/2 cup milk 

1 teaspoon vanilla (I add a tsp of almond extract as well)

Preheat oven to 350 degrees. Whisk all dry ingredients together in a small bowl and set aside. Cream butter, and sugar on medium high speed until pale and fluffy, about 3 minutes. Add egg and vanilla, and almond if using, and mix until combined. Alternate adding flour mixture and milk to butter mixture, beginning and ending with flour. Divide batter evenly amongst your pans and bake for 25-30 minutes. You don't want to overcook because the cake dries out quickly so watch them closely. She baked them in three 4"x3" cake pans, I baked it in two pans one slightly bigger than 4"x3" and one slightly smaller, so it evened out. Just remember when you're thinking what pans you want to use this recipe doesn't make enough for 2 standard round pans.

Raspberry Buttercream

1 stick softened butter

2 cups powdered sugar (may need a little more or less)

2-4 tablespoons milk 

3 tablespoons raspberry jam 

1 teaspoon almond flavoring 

red food coloring (optional)

To make your butter cream whip the softened butter in a stand mixer at medium speed. Slowly begin to add 1 cup of the powdered sugar until it is well combined, it will seem really thick. Add a couple tablespoons of milk and mix again, then add the last cup of powdered sugar. After mixing the sugar in you may need another tablespoon of milk. You want it to be thick but spreadable. Lastly, stir in the almond extract and raspberry jam. You can leave it as is, it will be a muted purple color, or you can add a drop of red food coloring to give it a more pink hue, which is what I did.

*** Here are my tips to go about frosting the cake, these steps will insure your cake looks flawless!

1. I put the cake in the freezer wrapped in plastic wrap for about an hour so it was nice and cold and didn't crumble when I cut or frost it.

2. I then sliced the 2 layers in half so I had a total of 4 layers. Slather raspberry jam in-between the layers before you stack the cake and frost it.

3. I started with a crumb coat, or in other words just a thin layer of frosting that holds all the crumbs in. After you apply this thin layer pop it in the fridge for 30 minutes to an hour so it can harden up.

4. Pull it out of the fridge and top with your final frosting layer, it can be a little on the thicker side so you don't scrape into the crumb coating. Finally top with raspberries and you're ready to celebrate!

Chocolate Mendiants

I have wanted to make these little chocolate treats for years and just have never gotten around to it. So, finally this year when I saw them in Bon Appetite Magazine I decided I was going to do it. They were so simple and fast I wondered why I'd never made them before. These little traditional French treats are simply melted chocolate shaped into a small circle and topped with fruit, nuts, candied citrus and pretty much anything you can think of. I think of them as your own individual chocolate bark, each bite can be tailored to have exactly what you like on top. I had to do some with peppermint on top because I love the festive look and peppermint bark is always a holiday staple. But, I have to say the traditional fruit and nut combination is pretty perfect. The salty and sweet with the rich chocolate, it's the perfect bite for after a large holiday dinner. I also felt like I had to make these, because what perfect neighbor gifts! They are beyond simple to make and look super pretty/ fancy in a little paper bag tied up with festive string. I think there is nothing better than a homemade treat. So if you're in a pinch this holiday or need something delicious in a hurry these little guys are just for you!

Chocolate Mendiants

-makes 30-35 candies-

8 oz. good chocolate (I use ghiridelli 60% or 70% baking bars)

chopped pistachios

pecan halfs

dried cranberries

sunflower seeds

cashews

rasins

crushed candy canes, dried fruit, nuts, candied ginger, sea salt, anything you want!

Melt your chocolate in a double boiler or in the microwave in 30 second increments till almost melted. Then stir chocolate till smooth and the heat of the melted chocolate has melted all remaining chocolate pieces. Lay a sheet of wax paper across a cookie sheet. Spoon dollops of chocolate onto the wax paper and spread into a circle just larger than a quarter. Continue till you've filled the sheet and then sprinkle each with toppings of your choice. I recommend leaving the peppermint alone, it's best by itself. Mixing the nuts and fruits is really delicious! After they all have their topping pop them in the fridge to harden for at least an hour, but they can be kept for 4 days in the fridge before serving. Peel off the wax paper and enjoy with a warm drink! 

Happy Holidays!! 

XOXO

Walnut Pear Sour Cream Torte

This recipe is one of my moms very favorites, she tore it out of a magazine years ago and it has been a classic ever since. It's so delicious and not too sweet, it comes together quickly but it looks so impressive. This recipe takes a few steps but once you've made all the pieces it is easy to assemble, and always bakes up perfectly. With Thanksgiving just days away I think this is the perfect cake to add to your mix of classic pies! I am all about too much of everything on Thanksgiving, so besides your classic pumpkin, apple, and pecan pies add in a pear torte for absolute gluttony. Happy Thanksgiving!

Walnut Pear Sour Cream Torte

1 cup chopped walnuts

1/3 cup packed brown sugar 

1 tsp ground cinnamon 

1/4 cup butter 

1/3 cup ap flour 

2 medium pears, sliced and peeled (about 2 cups)

2 tsp lemon juice 

1 3/4 cup ap flour

3/4 tsp baking powder 

1/2 tsp baking soda 

1/4 tsp salt 

1/2 cup butter soften 

1 cup sugar 

1 tsp vanilla 

2 eggs 

1 cup sour cream 

To start, preheat oven to 350 degrees. Grease a 9 inch spring form pan. Combine the 1 cup nuts, brown sugar and cinnamon in a small bowl. For topping cut the 1/4 cup butter into the 1/3 cup flour to make course crumbs and stir in 3/4 of the nut and sugar mixture. Set the topping aside. Slice your pears and toss with lemon juice and set aside. In a medium bowl combine the 1 3/4 cups flour, baking powder and baking soda and salt and set aside. In a large bowl beat 1/2 cup butter and sugar until light and fluffy, add in the eggs one at a time and the vanilla. Next, add the flour mixture to the butter mixture alternating with the sour cream beat after each addition until just combined. Spread 2/3 of the batter into the pan and then sprinkle the 1/4 remaining sugar and nut mixture over the batter. Layer the pears over top and then gently spread the remaining 1/3 of batter over the pears. Sprinkle the crumble topping over the batter and bake for 45-55 minutes or until a toothpick comes out clean. Let cool for 10 minutes before removing from its pan and serve warm or cool with whipped cream. 

Pear and Cranberry Turnovers

There's nothing like Fall to get you in the mood to bake all the things! I think it has to be one of my favorite seasons... I say that about every season, but really, Fall is up there. So, with these cold, wet days we've had lately I am in the mood for cozy, warm treats. These turnovers are just that, cozy and warm. Do you remember those cherry turnovers that came in a little box in the dairy section you could buy and they would puff up so pretty in the oven and then you would drown them in the packet of white sweet icing? Anyone?? Well anyway, my mom used to make those for me and my brother when we were little, and then one day they disappeared. So in honer of that memory, here are some turnovers that remind me lots of those, but with Fall flavors. They are so easy, with a ready made dough, so all you have to do is make the filling. Also, pears....  I always forget how delicious they are until I eat one again - they are so good! The cranberries are so pretty and add that cherry taste/feeling I remember from my childhood. All in all, these are delicious and could be making your kitchen smell like Fall in no time. 

Pear and Cranberry Turnovers

-makes 12 turnovers

• 3-4 ripe pears 
• 1/3 cup cranberries 
• 1/3 cup sugar
• 2 tablespoons brown sugar 
• 1/4 cup water 
• 1 teaspoon cinnamon 
• pinch of salt
• 1-2 tablespoons flour
• frozen puff pastry 
• 1 egg

Glaze 

• 1 cup sugar 
• 1-3 tablespoons of milk 

To start, preheat your oven to 375 degrees and peel your pears, then cut them into bite size pieces. Remember, if the pears are too big they won't fit in the turnovers. Throw the pears in a pan with the cranberries and add the water and sugar. Cook over medium high heat for about 5 minutes, then add the cinnamon and salt and cook for another 5-10 minutes. Stir often, until the pears are just softened. Lastly, stir in the flour and turn heat to high. It should take just a couple minutes before you see the juices thickening into a syrupy sauce, then turn off the heat. Let the filling cool while you unfold your pastry and prepare the dough. When you unfold the pastry it will be a rectangle shape. Cut about an inch or two off the top so the dough is a square, then cut it into 3 strips vertically and in half across so you have 6 little squares to fill. Then, spoon a tablespoon or so of filling into each one, fold diagonally and crimp with a fork. 

Set your turnovers on a baking sheet. I usually do 6 to a sheet just so they have room to puff. You will need both sheets of puff pastry to make the total twelve. Whisk your egg up with a few drops of water and brush it liberally over the tops of the turnovers. Bake them in an oven at 375 degrees for 18-20 minutes, or until golden brown.

Once they are out of the oven, wait 10 minutes before glazing - if they are too warm, the glaze won't stick. To make the glaze, just mix your sugar and milk. Add just a tablespoon of milk to start and keep adding until its just combined. You are going for a thick glaze, so don't add too much milk. Also, in my opinion, the more glaze the better, just like when I was a kid... (Now eat immediately, while they are still warm and gooey on the inside!) You will have extra filling, which is great over ice cream, pound cake, or just eaten with a spoon!

*** A note about puff pastry- you can find it in the frozen foods isle. I always use Pepperidge Farms brand. It comes with two sheets of pastry that have to be thawed overnight in the fridge, or I set it out on the counter a few hours before I make something to thaw a little faster. It's a great easy dough that is my 'go to' when I need flakey layers of puffy, buttery goodness! 

Easter Lemon Bunt Cakes

Easter is just around the corner and what better way to celebrate than mini lemon bunt cakes that double as a little bird nest? I don't think there's anything more festive. These cakes are so simple I just used Ina Garten's recipe for lemon loaf cake and added on a few extras. The cakes are moist and delicious because they are soaked with lemon syrup right when they come out of the oven and then covered in a sugar glaze...my mouth is watering just thinking about it! These light happy little cakes are the perfect way to celebrate the coming of spring and a glorious Easter holiday. You can whip these up in about an hour and be ready to entertain family and friends anytime!

Ina Garten's Lemon Yogurt Cake

• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup plain yogurt
• 1 1/3 cup sugar divided
• 3 eggs
• 2 teaspoons lemon zest
• 1/2 teaspoon vanilla
• /2 cup vegetable oil
• 1/3 cup fresh squeezed lemon juice 

Glaze

• 1 cup powdered sugar 
• 2 tablespoons lemon juice 

To start, set your oven to 350 degrees and grease your mini bunt pans or muffin tins. Sift the dry ingredients into a small bowl and then in a separate bowl mix the yogurt, 1 cup sugar, eggs, lemon zest, and vanilla. Once those are all mixed, slowly add the flour mixture to the wet and mix till just combined.  Lastly, stir in the 1/2 cup of vegetable oil and you're ready to bake! Pour each cup 2/3 of the way full and bake for about 20 minutes or until a toothpick comes out clean. While the cakes are baking take your reserved 1/3 cup sugar and 1/3 cup of lemon juice and heat them in a saucepan on the stove over medium heat until the sugar is dissolved, then set it aside to cool. 

Once the cakes are out, poke them with toothpicks and pour a spoonful of cooled syrup over each of them. While the syrup soaks in make your glaze, simply combine the powdered sugar and lemon juice to create. Let the cakes cool before drizzling the glaze over each one.

The last step is to add the nests. put about 1/2 a cup of shredded coconut in a dry pan and toast over medium heat until it's got some color on it. Watch it carefully because it can burn, take it off the heat when it's just starting to turn brown and let it cool until it's easy to handle. 

To top the cakes, just place a little handful of coconut right in the center of the bunt, it should stick to the slightly wet glaze. Then add whatever candy egg you like, I used a chocolate covered almond, but you could use cadbury eggs, or jellybeans...anything would work! Then all you have to do is enjoy your little lemon nests, and have a happy Easter!

Buttermilk Cake with Caramelized Bananas and Whipped Cream

I am so sick of this cold weather. I'm ready for spring and fresh vegetables that aren't squash. I've felt really uninspired lately in my cooking which always frustrates me, but I think its this awkward in-between of seasons that does it to me. There is nothing really in season and I'm ready to be done with winter comfort food so I feel stuck! But that is when dessert always pulls through, something sweet will never fail to brighten my day. This buttermilk cake is so good and full of comfort! it's thick and dense like a pound cake with a slight tang from the buttermilk. The sweet bananas are the perfect complement to this cake, since it's not very sweet itself, and then whipped cream...it just makes everything better. This cake is also super good spread with raspberry jam and cream for a more english take on a classic pound cake. Anyway, I hope you will bake this cake and that your winter blues will fade away with each delicious bite!

Buttermilk Cake

-serves 10-

• 2 sticks softened butter
• 1 cup sugar
• 1/2 cup brown sugar
• 3 room temperature eggs
• 1 teaspoon vanilla
• 3 cups ap flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup buttermilk

To start, preheat the oven to 350 degrees and butter a 9x13 pan. Begin to cream the butter and sugar in your mixer, mix until well combined and light and fluffy. Add the eggs 1 at a time and mix until combined and then add the vanilla. Sift the dry ingredients into a separate bowl and then add them in 3 parts, alternating with the cup of buttermilk. Mix until just combined and scrape the sides down with a spatula. Pour into your pan and bake for 45 minutes to an hour, depending on your oven and the size of your pan. If you use a 9x13 it should be done at around 50 minutes, just to the point that a toothpick comes out clean.

Now for the yummiest part - the caramelized bananas!! You can just whip these up last minute, and you're ready to serve. It only takes about 5 minutes and then you have warm bananas and sugar to spoon over your cake!

Caramelized Bananas

• 6 ripe bananas
• 3 tablespoons butter
• 4 tablespoons corn syrup
• 1 cup brown sugar
• sprinkle of sea salt
• teaspoon of vanilla

Slice the bananas and throw them in a saucepan with the butter, corn syrup, and brown sugar. Warm over medium high heat, until the sugars and butter is melted and the bananas are slightly soft, about 5 minutes. Lastly, turn the heat to low and add your sea salt and vanilla. Stir and serve warm over cake or ice cream. Top your cake and bananas with fresh whipped cream and serve immediately!

New Years Chocolate Truffles

Christmas has come and gone, and we have all probably had our fill of cookies, cakes, and sweets. But, the new year is just around the corner and you have to celebrate that with something sweet! I thought truffles were perfect, they're easy to make and a yummy small bite that's not too filling, and they look really fancy! I adapted this recipe just a bit from the cookbook Tartine it's a great book full of yummy pastry and cake recipes, all from the bakery in San Francisco. I changed mine up a bit with different topping to roll them in, so they would look like shinning gems on the new years table! I used chopped pistachios, cocoa powder, and powdered sugar! These truffles are basically like making a thick ganache and then just waiting for them to set in the fridge, so hardly any work and they look so pretty. These would be perfect to have on New Years Eve with some friends and a little bubbly cider!

CHOCOLATE TRUFFLES

makes about 20 truffles

8 ounces semi or bitter sweet chocolate 

1/3 cup heavy cream 

1 teaspoon corn syrup

2 1/2 tablespoons butter 

1 teaspoon vanilla extract 

powdered sugar, cocoa powder, pistachios or whatever you like

To start, heat the heavy cream and corn syrup over medium heat until it is almost boiling. While the cream is heating up, chop your chocolate into pieces, I usually use two 4oz. bars. Put your chocolate in a bowl and pour the hot cream over it along with the softened butter. Stir this mixture until the heat of the cream has melted all the chocolate and butter and it is smooth. Lastly, add your vanilla, then you need to wait for the chocolate to come to room temperature and firm up a bit. I usually just set mine in the fridge covered with plastic wrap for about 1 hour. After that 1 hour take your bowl of chocolate out and scoop little balls out with a small ice cream scoop, melon baller or just a tablespoon. Place the balls on a sheet tray, it should make 20 to 30 depending on the size of your truffle. At this point the truffle will still be pretty soft so put them back in the fridge for a couple hours or in the freezer for about half an hour until they're nice and firm. 

Once they come out of the cold they will look like the picture above and be fairly easy to handle. Dump a cup or so of chopped pistachios, powdered sugar or cocoa powder into a wide bowl or plate and then roll the truffles in the coating. You can roll the chocolate in your hands right before rolling them through the coating so the surface is warm and will stick to your toppings better. After you're done you can place them in small cupcake liners or just on a plate, and stick them back in the fridge until you are ready to serve. The truffles will last a week or two if kept in the fridge. 

I hope you have a happy new year and that these little guys make it to your celebration table!

Chocolate Molten Cakes with Candy Cane Cream

It's the best time of the year, and with the first week of December here, I bring you candy canes and chocolate! To me, there is no better dessert than something chocolate, and these cakes are perfect for that craving. Rich chocolatey flavor with a molten, runny center, they just can't be beat. I found this recipe a few years ago and altered it just a bit, but I think it's the best molten cake I've ever had. The candy cane cream adds such a fun holiday element because the candy canes tint the cream a pretty pink and it tastes like peppermint! I love the combination of chocolate and peppermint and this is just the perfect amount - this cake would also be delicious with peppermint ice-cream. This is such an easy recipe, but looks really impressive when you serve them individually. They would be great to serve for Christmas dinner dessert!  

First, lets start with the candy cane cream. It can be made in 4 simple steps and then set aside while you quickly pull the cakes together, so it can be infused with candy cane flavor and pinkness.

Step 1: Whip 1 cup cream until soft peaks form.

Step 2: Stir in 3 tablespoons powdered sugar and a teaspoon vanilla.

Step 3: Crush 5-6 candy canes in a ziplock bag with a rolling pin.

Step4: fold about 3 tablespoons of candy cane crumbs into cream.

- Use extra candy cane pieces to sprinkle onto cake when you serve - 

Now, for the cakes. First, preheat your oven to 450 degrees, and butter and flour 4 ramekins.

Molten Chocolate Cakes

serves 4

1 stick butter 

6oz. bittersweet chocolate (I use Ghirardellis)

2 eggs 

2 egg yolks 

4 tablespoons sugar 

2 tablespoons flour 

To start, melt your chocolate and butter over a double boiler or in the microwave (in 20 second increments), until just melted. Set chocolate aside to cool. Beat eggs and egg yolks with sugar, until light yellow and foamy, about 2 minutes. Lastly, add cooled chocolate into egg mixture along with flour and stir until combined. Divide batter evenly between your 4 buttered ramekins and bake in a 450 degree oven for 8-10 minutes. You want the cake to still be slightly wobbly in the center, so pull them out even if you think they aren't quite done. Wait about 30 seconds and dump each cake onto a serving plate - they should come right out. Top with mounds of peppermint whipped cream and crushed candy canes, and serve immediately. You can have the batter done in advance and bake whenever you're ready to serve, so you have almost no work to do after dinner. I like to sprinkle my cakes with powdered sugar, as well as having the whipped cream, because it kinda looks like snow, which is all the more festive!

Old Fashioned Halloween Sugar Cookies

I love the holidays and any reason to celebrate, so I had to make something festive for the season. I thought a lot about these cookies and how I would frost them, and what colors I would use... and then I threw that all out the window. I had this grand plan of using royal icing to make a perfect beautiful sugar cookie, but the thing is, I never think that hard royal icing tastes very good! So I pulled out an old family recipe for fluffy, soft cookies, and whipped up my own almond buttercream frosting, and they were delicious!  (...and I think they still turned out pretty cute!) 

Sugar Cookies

-makes about about 5 dozen depending on cutters size-

1 1/2 cups sugar 

2 sticks softened butter 

2 eggs

4 1/2 cups flour 

1 teaspoon vanilla

1/4 teaspoon salt

1 1/4 teaspoons baking soda

4 teaspoons baking powder

1/2 cup sour cream

To start, cream butter and sugar together until light and fluffy, then add eggs and vanilla and mix until incorporated. Next, sift all the dry ingredients in a separate bowl. and add in 2 parts, adding the sour cream in-between. Mix dough until just combined, and then wrap in plastic wrap and chill for at least 2 hours or overnight.  When you're ready to bake, set your oven to 350 degrees and roll out your dough on a floured surface to about 1/4" thick. Cut out your desired shapes and then bake for 7-8 minutes. Let cookies cool completely before frosting.

Almond Frosting  

2 sticks softened butter

4 cups powdered sugar 

3-4 tablespoons milk (as needed for moisture)

1 1/2 teaspoons almond extract 

food coloring (optional)

Beat softened butter until light and fluffy and add the sugar in, one cup at a time. Add milk as needed, in-between each addition of sugar if it gets too thick. Lastly, stir in the almond extract and any desired food colorings. 

Then.... eat all the cookies yourself and have a Happy Halloween!!

Almond Cake with Peaches and Cream

This cake is the yummiest, and a favorite at our house. The recipe is from one of my very close friends. I first ate this yummy almond cake at her house and have been smitten ever since! Peach season is such a short moment that I knew I had to make a recipe with peaches in it sometime during the month of August!  My biggest dilemma was that I didn't want to cook the peaches, I wanted the fresh, juicy flavor to speak for itself. So, this cake came to my mind - since it's usually served with fresh berries and cream, I thought, why not peaches? It was delicious. The fresh peach flavor complimented the moist almond cake perfectly and, once again, this versatile little cake was winning hearts. It was my Grandpa's 86th birthday celebration this past Sunday and so this is what I made for his birthday cake. It may look like a humble little cake, but let me tell you, if you're an almond lover like me, this will be your new favorite thing! 

Almond Cake

3 eggs

1 cup sugar

2 tablespoons almond extract

1/2 cup vegetable oil

1 cup flour

1/4 teaspoon salt

slivered almonds

whipped heavy cream

peaches or berries 

To start making your cake, mix your sugar and eggs so all the sugar is incorporated. Next, add your vegetable oil and almond extract, and finally mix in your flour and salt. When everything is well mixed, pour your batter into two greased pie tins and sprinkle each with your slivered almonds. Cook them in a 350 degree oven for about 20 minutes, or until a toothpick comes out clean. Let the cakes cool for about half an hour before you remove them from the pan - they should just come right out!  Lastly, whip your cream and slather over the first layer, add your sliced peaches and do the same with the next layer. This cake is so easy, but looks so beautiful - it is the very best! 

Chocolate Fudge Brownies

Everyone needs a good classic brownie recipe, one that is easy to make, with the perfect texture and plenty of chocolate. This is that brownie. These are great to make for parties, gifts or, if you're me, just because. When I was thinking about creating this recipe, I was thinking of my  favorite brownie recipes throughout the years. I realized that there are two categories in the brownie world: chocolate flavor from cocoa powder, or from actual melted chocolate. Well, my two favorite recipes differed on this important aspect, one being made with cocoa and the other with semi-sweet chocolate. I know this all sounds really dumb and boring...like get to the point! The point is, I decided to create a brownie with both chocolate aspects, making for an absolutely perfect, extra, extra chocolate brownie. The result is the definition of brownie heaven: perfect texture and undeniable chocolate taste in every bite.

Chocolate Fudge Brownie 

*serves about 8*

4 oz semi-sweet chocolate

1 stick unsalted butter 

1/4 cup Hershey's Special Dark cocoa powder or just normal cocoa 

1 cup sugar 

3 large eggs 

1 teaspoon vanilla 

1/2 teaspoon salt 

3/4 cup flour 

To start, chop up your semi-sweet chocolate. I usually use Ghirardelli's bars. Add it to a bowl with the butter. Place your bowl over a pot of simmering water, making sure the water isn't touching the bottom of your bowl, as it may burn the chocolate. Basically you're just creating your own version of a double boiler, so keep the water at a low simmer to slowly melt the chocolate and butter while you give it the occasional stir. Once the chocolate and butter are melted, take it off the heat and add your cocoa powder. I like to use Hershey's Special Dark cocoa powder for this recipe because it gives extra intensity and a dark color, but regular unsweetened  cocoa powder will work as well. After you mix your cocoa in, add the cup of sugar and mix well, next come the eggs. Set your bowl aside for about ten minutes so the mixture can cool slightly before adding your eggs or else you'll have scrambled egg brownies...not good. Add eggs one at a time and stir well until batter is nice and shiny, then add your vanilla. Lastly, add the flour,(mix the salt into the flour prior to adding so no one gets one big salty bite) and stir well so all the flour is combined.

Preheat the oven to 350 degrees and prepare an 8x8 pan. Keep in mind if the pan is metal the brownies will cook faster, while a glass pan will take a bit longer. Cover your pan with foil or parchment paper, (I usually prefer to use foil) and spray with cooking spray. Lastly, pour your brownie mixture in the pan and bake for 25-35 minutes. I find when it's a glass pan it's closer to around 40 minutes while metal pans are done around 30 minutes or less. Either way keep your eye on it and always under estimate because no one wants overcooked brownies! A toothpick should come out mostly clean, with maybe a few crumbs. When they come out of the oven try your best to let them cool, the texture seems to improve the longer they are able to sit - so these are great to make a day or two ahead. Although, they are still delightful straight out of the oven warm, and gooey with vanilla ice cream.