Bûche de Noël – Yule Log

IN THE HOLIDAY SPIRIT

Maybe Christmas, the Grinch thought, doesn't come from a store. 

- Dr. Seuss 

Four o’clock in the afternoon and the sky is already darkening towards dusk. Deep into winter, yet Nantes cannot decide what it wants, like a temperamental spoiled woman used to being pampered and coddled. Steely skies and frigid winds morph into a soft breeze and a blaze of sunshine only to flash to rain and glacial, tempestuous winds before you can say “Jack Frost”, before you realize what has happened. Capricious. We are a slave to her moods. We sneak out of the house as the lights outside dim, as the heavens are painted inky black and the streets begin to twinkle and glow in the holiday lights.


Wrapped around each other, we let the cold wind refresh us after staying too long in the warm apartment; wrapped around each other, we bask in the sparkle of the holiday lights and the glow of the holiday spirit, ears straining for the joyous music that seeps out of the shops. Night creeps upon us and we head back home once again to the warmth of inside where we gather together with our sons; the darkness envelops us like a blanket as we sit as a family and debate Christmas. Will we or won’t we? Will the festive, celebratory spirit embrace the household or will Scrooge settle onto the sofa, grab the remote control and grump the holiday away?

And younger son, arms crossed, eyes lowered, harumphs his displeasure. “I thought this was a Jewish home,” he mumbles, obviously not in the Christmas mood. He is a tough nut to crack, hard to pull out of one of his funks, but we are all in a great mood and we know just what to say to get him to crack a smile.

The holiday spirit has won and a menu was settled upon. I dashed to the kitchen and began pulling bags of dried cranberries, chocolate chips, cocoa powder and chestnut cream, flour and eggs from the cupboards and lined them up on the countertop next to my collection of holiday dvds. I was in a festive mood and ready to make cookies, cakes and puddings! Son had offered to bring the apératif, fingerfoods to accompany the chilling bottle of Prosecco in the refrigerator, smoked salmon with herbed crème fraîche on blinis, black olive tapenade on slices of baguette topped with sun-dried tomatoes, wedges of foie gras on dark bread topped with sweet and sour onion compote. Christmas music, Bing Crosby, Frank Sinatra and the Andrews Sisters, rang out from husband’s ipad which he had kindly set up for me, baking and singing, merry, indeed.

And of course, JP prepared his Christmas Eve masterpiece, an extra special luxury cheese fondue, a heady blend of cheeses, Gruyère, Emmenthal, bleu de Gex and a bit of Roquefort, white wine and kirsch and a touch of garlic.

And I was in charge of dessert.

I had been asked specifically to prepare a traditional bûche de noël, a yule log. Clem was adamant, nothing else would do! My most untraditional son was taken over by the holiday spirit and demanded a veritable bûche. Yet, when he heard that his father wanted nothing more than something light and fruity to follow such a heavy, rich meal as a cheese fondue, exhorted that I make nothing fancier than homey Apple Crisps, son became relentless in his campaign for a bûche, popping up on my Facebook page

Are you trying to escape from your bûche assignment?? 

My favorite Christmas cookie is BÛCHE! And my favorite movie is BACK TO THE BÛCHE!

Well, he was right. I mean…Apple Crisp? For Christmas dinner? Why not a traditional bûche de noël that had been specifically requested and might just very well have been promised? Or a fancy Chocolate Chip Zuccotto or Chocolate Chestnut Charlotte, each dressed to impress? These rich, showy confections veritably scream Christmas… or Noël, as the case may be. What had I been thinking? And so I defied JP’s wishes and logic and I gave into my son’s, the old Christmas Spirit chasing away my nonchalance and practicality. Tis the season for mirth and joy!

Christmas is doing a little something extra for someone. 

― Charles M. Schulz 

A Bûche de Noël.

Happy, happy Christmas, that can win us back to the delusions of our childhood days, recall to the old man the pleasures of his youth, and transport the traveler back to his own fireside and quiet home! - Charles Dickens

Follow this link to Plated Stories for our latest posts Frozen, Light and Holiday. All in the seasonal spirit.

AND there are still spaces available at our Plated Stories Workshop being held the last ten days of May in Italy (still time to plan!). The workshop will be dedicated to food writing, food photography and styling, inspiration, ideas and creativity. And there will be fabulous Italian food and visits to many Tuscan cities.

Did you know that I received a wonderful Christmas box from the people at Peeps? Yes, a box full of holiday marshmallow Peeps and I wrote all about it – and how I, after more than 25 years, got a Frenchman with Grinch-like tendencies – to eat and like Peeps! Find it here on Huffington Post!

And in case you missed it, find my story about Rémy Anézo, pigeon breeder extraordinaire, here on Modern Farmer.

Our hearts grow tender with childhood memories and love of kindred, 

and we are better throughout the year for having, in spirit, 

become a child again at Christmas-time. 

― Laura Ingalls Wilder 

Last year's Bûche de Noël

This year's Bûche de Noël

BÛCHE DE NOËL

Please read through the entire recipe – the genoise, the filling and the frosting – so you can best organize and time each step. The genoise will need time to cool rolled up in a cloth and the cream filling needs a bit of time to chill in the refrigerator before assembling the bûche.

For the Rum Sugar Syrup: 

Scant half cup (100 ml) water
Scant 3/8 cup (80 g) sugar
2 - 3 Tbs rum

Place the water with the sugar in a small saucepan and bring to the boil. Let boil for 2 minutes then remove from the heat. Stir in the rum. Set aside to cool to room temperature. Can be made the day before.

For the Genoise:
This is a magnificent genoise for any jellyroll cake any time of the year. Simple to make.

4 large eggs, separated
½ cup (100 g) sugar
½ tsp vanilla
4/5 cup (100 g) flour
Powdered/confectioner’s sugar and a sifter or sieve

Preheat the oven to 375°F (190°C). Line a 15 ½ x 10 ½ x ¾ inch (40 x 27 x 2 cm) jellyroll pan with parchment paper and lightly butter the parchment. Have a clean dishtowel larger than the jellyroll pan as well as a clean flat baking sheet ready.

Separate the eggs, placing the yolks in large mixing bowl and the whites in a very clean medium-sized bowl (I prefer plastic). If you like, add a tiny pinch of salt and 2 drops lemon juice to the whites to help stabilize them. Add the sugar to the yolks and beat with an electric mixer on high until thick, creamy and pale, about 3 minutes. Beat in the vanilla.

Using very clean beaters, beat the whites until peaks hold and the meringue is thick. Fold the whites into the yolk/sugar mixture gently but firmly using a spatula, a third of the whites at a time, alternating with the flour in two or three additions. Do not over mix/fold but do make sure there are no more clumps of whites visible, no more pockets of flour. 

Spread the batter evenly in the parchment-lined jellyroll pan. Bake in the preheated oven for about 15 minutes or until puffed, golden and the cake springs back when lightly pressed.

Remove from the oven. Immediately slide the parchment paper and cake together onto the extra large flat baking sheet. Invert the warm jellyroll pan and place on top of the genoise and, holding both the jellyroll pan and the baking sheet firmly together, flip them over and remove the baking sheet; the top of the genoise is now face down while the parchment paper is up. Peel off the parchment paper. Dust a light layer of powdered sugar all over the genoise and then place the clean dishtowel over the genoise. Once again place the clean baking sheet inverted on the dishtowel-covered cake and, holding the baking sheet and the jellyroll pan firmly together, flip. Remove the jellyroll pan.

You should now have the warm genoise topside up on the clean dishtowel on the clean flat baking sheet. Dust the top of the genoise with a light layer of powder sugar and, starting on a short end of the cake, roll the genoise up – gently but as tightly as possible without crushing or breaking the cake - in the towel (the towel will be rolled up with the cake). Allow to cool completely.

For the Chestnut Mascarpone Cream Filling:

½ cup (125 ml) chilled heavy whipping cream
Scant ½ tsp powdered unflavored gelatin + 2 Tbs cold water
½ cup (125 g) fresh mascarpone cheese
Small can (3.5 oz/100 g) crème de marrons (sweetened chestnut cream) *

* If you do not have crème de marrons, you can simply fold in powdered sugar (not too sweet), chocolate hazelnut spread, a splash of rum or orange liqueur or grated chocolate.

Place the 2 tablespoons cold water in a small saucepan; sprinkle the gelatin over the surface of the water and let sit for 5 minutes to soften the gelatin. Place the pan over a very low heat to warm the water and melt the gelatin – you want to heat the water for about 5 minutes without allowing it to come to a boil or to boil away: allow the water to heat then, holding the pan just off of the flame/heat, swirling and whisking constantly, allow the bit of water to stay heated for long enough to allow the gelatin to melt. After the 5 minutes, remove from the heat and allow to cool for 5 minutes or until barely tepid to the touch.

Beat the heavy cream in a chilled bowl until thick and soft peaks hold. Continue beating as you pour the gelatin water into the heavy cream in a slow stream.

Beat in the mascarpone then the chestnut cream.

Place in the refrigerator to chill for at least an hour to allow the gelatin to add body to the filling.

For the Chocolate Mascarpone Frosting:

2.8 oz (80 g) dark chocolate (70%)
Between 3/8 and ½ cups (100 ml) heavy cream
About 3 Tbs leftover Chestnut Mascarpone Filling or Mascarpone Cheese

Coarsely chop the chocolate and place in a heatproof/Pyrex bowl. Place the cream in a small saucepan and heat just to the boil. Pour the steaming cream over the chocolate, allow to sit for a minute and then stir vigorously with a whisk or spatula until all of the chocolate is melted and the mixture is homogeanous, smooth and thickening. Mixing/whisking occasionally, allow the chocolate ganache to cool and thicken, placing it in the refrigerator for a bit if needed. Once cooled and thickened (or beginning to thicken – it should not harden) beat it with either leftover filling or mascarpone to lighten, just as much as needed and desired. 

Assemble the Bûche:

When the genoise is completely cool, carefully unroll and slide off the dishtowel and onto a clean sheet of parchment paper or work surface. Brush/dab a generous amount of the Rum Syrup all over the genoise, as much or as little as desired – the more one uses, the stronger the rum flavor will be as it infuses the cake and the moister the genoise will become; use at least half of the syrup if not a bit more. Spread the Chestnut Mascarpone Cream Filling evenly over the genoise; I saved about 3 tablespoons to use for the frosting. Starting at the short end of the genoise (the end rolled up first in the towel to cool), roll up the cake as tightly as possible without pressing or rolling so tightly that the cream oozes out (see the photo of my finished cake to see how mine was rolled). When completely rolled, scrape off any filling that has oozed out. Using a sharp or serrated knife, trim off both ends of the bûche to even out the ends. Very carefully, lift the bûche onto the serving platter, placing the seam side down.

At this point, I covered the bûche and the platter with plastic wrap and refrigerated it for an hour or two (the time it took to prepare dinner) to allow the filling to firm up.

Before serving, spread the Chocolate Frosting all over the bûche and decorate as desired.

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Orange (Cointreau) Chiffon Cake

THE ORANGES OF WINTER

An orange on the table, your dress on the rug, 

and you in my bed, 

sweet present of the present, cool of night, warmth of my life. 

– Jacques Prévert 

Growing up in sunny Florida, the Sunshine State, along the Indian River famed for its citrus groves, I am and always have been an orange girl. Winters meant dad’s workbench in the garage groaning under the weight of brown paper grocery bags filled to bursting with navels, tangerines, grapefruits, Valencias and Tangelos. Winters meant trips in the old green station wagon to the groves on a chilly weekend morning where we could pick them ourselves or stopovers at one of the many roadside stands piled high with red, orange or yellow red mesh sacks, my small fingers laced through the netting, the feel of citrus rind smooth yet nubbly and tempting.

Winters meant thumbs pressed into the skin of an orange or a tangerine, the aggressive, fragrant spurt of oil and juice spattering my face and shirtfront as I dug my fingers underneath the skin and pushed back, the peel yielding, giving way to the flesh, juices running down my arms all the way to the elbows. Winters meant eating the golden treats one by one by one by one non-stop until well after the end of the season, until there was no more local fruit to be had.

As summer winds down and fades into autumn, as the stone fruits and berries turn mealy and flavorless and then disappear into a memory, I begin to crave oranges. It is as natural as my craving coffee in the morning and sleep at night, as natural as my craving for a hug and a kind word when I am feeling down. I can smell the citrus before they even show up on the market stands. I can tell by the shape and color of an orange, by the heft as I weigh them in my hand whether or not they are good for the eating or if I need to bide my time, put it off and wait another week or two.

But living far from Florida, I give in too soon and am willing to start my orange season just a tad early when the oranges might still be a bit too tart, not quite sugary sweet enough, the membrane encasing the sections a tad too tough. But with each passing year, I become just that much more impatient for my oranges and need to have them just to appease my thirst, quell my craving. It must be nostalgia.

A man ought to carry himself in the world as an orange tree would if it could walk up and down in the garden, swinging perfume from every little censer it holds up to the air. 

– Henry Ward Beecher 

Winters now mean bundling up in thick wooly socks and fleece sweatshirts, curling up together with the man and the pup on the sofa as the darkness sets in, deep and inky. Winters now mean stews rich with carrots, potatoes, onions and tender chunks of meat in a thick sauce, couscous and tagines, JP spending afternoons standing in the kitchen chopping and stirring. I watch with the excitement of a child as the Christmas lights go up, as that eerie, misty haze falls over the city hinting at future snow against the milky gray sky. This past week itself I have been to two exciting chocolate and pastry events, edited an article that will soon be published and helped my husband organize his trip down to say goodbye to his mother. The sons still fly in and out and all around me in a whirlwind and we realize that life carries on as usual. Well, almost.

Clem and his friend Valentin (of Voyage to Vietnam fame) came round for dinner the other night. Clem had requested cake. Requested, demanded… just a matter of semantics. We had barely finished the Chocolate Rum Chestnut Bundt which had come hot on the heels of the Chocolate Spice Bundt Cake with Black Cherries in Syrup, so it was time for a change from chocolate. I was craving oranges and had wanted to bake an orange cake since I began seeing citrus on the market once again. The autumn chill in the air, the occasional splash of sunshine stirred up sensations of those long ago Florida winters and I knew I had no choice. I found a recipe for an Orange Chiffon Cake in my mother’s old Good Housekeeping Cook Book and decided that something ethereally light and fluffy would be the perfect change. So as JP prepared a beautiful Lamb Curry, I baked.

ORANGE (COINTREAU) CHIFFON CAKE
Adapted from the 1956 edition of Good Housekeeping Cook Book

2 egg yolks, preferably at room temperature
4 egg whites, preferably at room temperature
1 cup + 2 Tbs (150 g) cake flour
¾ cup (150 g) granulated sugar (separate out and reserve 1 Tbs)
1 ½ tsps baking powder
½ tsp salt
¼ cup (60 ml) neutral vegetable oil
Finely grated rind/zest of 1 orange
¼ cup (60 ml) + 2 Tbs total freshly squeezed orange juice –OR- replace 1 – 2 Tbs of the orange juice with Cointreau
¼ tsp vanilla
Pinch of cream of tartar, not more than ¼ tsp or pinch of the salt added to the recipe

Preheat the oven to 325°F (160°C). Have ready a 9-inch x no less than 3 ½-inch deep ungreased tube or Bundt pan.

Separate 4 eggs, placing the whites in a medium mixing bowl, preferable plastic or metal, and reserve 2 of the yolks, saving the 2 leftover yolks in the refrigerator for another recipe. Add the cream of tartare or a few grains of salt to the whites and set aside.

In a large mixing bowl, sift or stir the flour, sugar (less the 1 tablespoon reserved), baking powder, salt and finely grated zest.

Make a well in the center of the dry ingredients and add the vegetable oil, the 2 egg yolks, the orange juice and Cointreau and the vanilla. Beat on low speed until blended and then on medium for another minute until thick and creamy. 

Change or wash the beaters.

Using very clean beaters, beat the whites on low speed for 30 seconds then increase to high speed and beat until thick and opaque; continue beating as you gradually add the reserved tablespoon of sugar. Beat until very stiff: do not underbeat; the whites should be very stiff, more so than for an angel food cake.

Place about a third of the egg whites in the batter and, using a spatula, fold until the whites are blended in and the batter has lightened and the volume increased. Now fold in the whites in 3 more additions, folding lightly but firmly in until well blended.

Pour lightly into the tube or Bundt pan and bake in the preheated oven for 50 – 55 minutes until puffed up and firm when lightly pressed with the fingers. (You would lightly dust the top of the batter with slivered almonds if you desire).

Invert the pan over a cooling rack and allow the cake to cool completely in the pan – upside down.

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Chocolate Chestnut Rum Bundt Cake & a Workshop

AN EXCITING ANNOUNCEMENT

“Think left and think right and think low and think high. 

Oh, the thinks you can think up if only you try” 

– Dr. Seuss 

“Creativity is contagious, pass it on” 

– Albert Einstein 

Most of my readers know that as much as I love writing, I love teaching writing as well. Inspiring others to write. I have helped create conferences and workshops, spoken and taught. I love the creative energy that sparks, flames and electrifies, that fills a room and overflows when a group of passionate writers and photographers gather, discuss and work. Most of my readers know that Ilva Beretta and I together created the Plated Stories blog as a purely creative endeavor, allowing us a space where we can explore, find new ways to express ourselves, break away from the expectations of what a food blog is.

And now we are excited to announce the creation of the first Plated Stories Workshop! Partnering with Tuscan Muse in Italy, the workshop is part of an extraordinary 10-day experience with Tuscan Muse and will be dedicated to food writing (I will be teaching) and food photography and styling (with the super talented Ilva teaching).

Discover the Plated Stories workshop by clicking over to the Tuscan Muse website. The five days will include intensive, hands-on exercises in both food writing and styling/photography, heady discussion and lively exchange. The workshop will include a cooking class with chef Enrico Casini, photowalks in stunning Tuscany and the city of Pienza, fabulous Italian food and all in a divine and inspiring setting.

Food Photography Indoors & Out!

Boost your writing creativity & hone your skills in a fabulous setting!

The Plated Stories workshop will be held at Le Casacce agriturismo among the olive trees in the heart of the Val d’Orcia. Once the workshop is over, you will take your camera and your imagination and continue on the voyage with Tuscan Muse, discovering the magic of Tuscany.

Plated Stories the blog is all about finding inspiration and tapping into our creativity, pushing ourselves beyond our own limits. This is exactly what we will help you do at Plated Stories the workshop: you will be inspired to take that step beyond and you will learn how to channel your creativity in new ways for your own purpose, be it for your blog, professional work or a hobby.

A great workshop in a convivial, joyous atmosphere!

Take a look at the workshop description and itinerary. Spaces are limited (allowing so much more personal guidance, critique and one-on-one time with both Ilva and I) so sign up/register quick quick! This will surely be a great adventure and we would love for you to join us!

All in Italy!

Take note: The Plated Stories workshop is organized and managed by Tuscan Muse so any questions about the workshop week and organization, travel, location, cost, meals, etc should be addressed to Tuscan Muse (find the link here). Ilva and I are teaching the workshop, so any question about the workshop program itself feel free to leave in a comment below or by emailing us privately at platedstories (at) gmail (dot) com. Also, please let us know if you would like to be put on the Plated Stories email list to receive further information as well as the Plated Stories newsletter by contacting us at platedstories (at) gmail (dot) com

And to celebrate our newest venture, I baked a cake ! I started with my Chocolate Spice Cake with Sour Black Cherries in Syrup and replaced the cherries with sweetened chestnut cream and the vanilla with rum. The result is much lighter and more tender than I expected, a beautiful balance of chocolate and chestnut with a lingering hint of rum. Perfect for breakfast, snack or dessert. 

CHOCOLATE RUM CHESTNUT BUNDT CAKE

Makes one 9-inch (23 cm) Bundt – can also be baked in layers or in a loaf pan but adjust baking time as needed.

7 Tbs (100 g) unsalted butter, softened to room temperature
1 cup (200 g) sugar
2 large eggs at room temperature
1 ¾ cup (230 g) flour
3 Tbs (25 g) unsweetened cocoa powder
2 tsp baking powder
½ tsp ground cinnamon
¼ tsp salt
7/8 cup (200 ml) milk
2 Tbs rum, cognac, Grand Marnier or Cointreau (or replace with 1 tsp vanilla)
4 Tbs (100 g) crème de marrons (sweetened chestnut cream)

Preheat the oven to 350°F (180°C). Butter a 9-inch (23 cm) Bundt pan – (or two 9-inch layer cake pans or one loaf pan). Lightly flour the pan and knock out all the excess. 

Place the softened butter and the sugar in a large mixing bowl. Using a hand or stand mixer, cream the butter and sugar for about 3 minutes until thick, smooth and doubled in volume. Beat in the eggs one at a time, beating for a minute after each addition to increase the volume of the batter.

Stir or sift together the flour, cocoa powder, baking powder, cinnamon and salt in a separate bowl. Add the rum to the milk.

Add the dry ingredients to the batter in three additions, alternating with the milk/rum in two, beginning and ending with dry, beating after each addition until well blended.

Beat in the Chestnut Cream. Carefully ladle the batter into the pan and gently smooth the top if needed and place in the preheated oven.

Bake for 45 – 50 minutes (Note: if using layer cake pans or a loaf pan and depending upon your oven, baking times may vary greatly, so begin checking the cake for doneness after 35 minutes.) The cake is done when a tester stuck into the center of the cake comes out clean - or cleanish, with no liquid batter.

Remove from the oven onto cooling racks and allow to cool for 10 – 15 minutes before gently shaking the cake lose and turning it out of the baking pan and onto a cooling rack to cool completely.

Slide the cake onto a serving platter, dust with a bit of cocoa powder and serve. For an elegant dessert, serve the cake with very lightly sweetened whipped cream, rum-spiked whipped cream or ice cream (rum raisin!).

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It’s Fall…Pumpkin Dump Cake

I have been eyeing this recipe popping up all over the place in the past weeks or so.  Problem with me right now is that when I have the time to make something it seems that I never have all of the ingredients! 
Well today the clouds parted and all the stars aligned and I made it!!  And it’s good.  Really, really good!!!

Pumpkin Dump Cake (from Cookies & Cups)
Ingredients:

• 1 15 oz can Pumpkin Puree
• 1 10 oz can Evaporated Milk
• 1 cup light brown sugar
• 3 eggs
• 3 tsp pumpkin pie spice
• 1 box yellow cake mix
• 1 cup (2 sticks) butter melted
• 1 cup coarsely crushed graham crackers or pecans
• 1/2 cup toffee bits (optional)

Instructions

1. Preheat oven to 350
2. Spray a 9×13 baking pan lightly with cooking/baking spray
3. In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine.
4. Pour into your prepared pan.
5. Sprinkle your entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips.
6. Pour your melted butter evenly on top.
7. Bake for 45-50 minutes until center is set and edges are lightly browned.

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Best-Ever Apple Cake

I love fall and all of the wonderful flavors and smells that go with the foods associated with it.  Hard to believe then that I spend my life living in SWFL right?  We do have fall here but it is very subtle.  Not the glaring colors of leaves changing, more like our grass just going brown…but fall is fall and changing temperatures, shorter days and lower humidity are all good things in my book!
When I got this months Southern Living magazine on of the first things that caught my eye as I quickly scanned through was “Our Best-Ever Apple Cake”  and I knew as soon as I saw the recipe for Browned Butter Frosting that I was going to have to make it my own…

Our Best-Ever Apple Cake (Southern Living October 2010)

Ingredients:

• 1 1/2  cups  chopped pecans
• 1/2  cup  butter, melted
• 2  cups  sugar
• 2  large eggs
• 1  teaspoon  vanilla extract
• 2  cups  all-purpose flour
• 2  teaspoons  ground cinnamon
• 1  teaspoon  baking soda
• 1  teaspoon  salt
• 2 1/2  pounds  Granny Smith apples (about 4 large), peeled and cut into 1/4-inch-thick wedges

Directions:

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
2. Stir together butter and next 3 ingredients in a large bowl until blended.
3. Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. Stir in apples and 1 cup pecans. (Batter will be very thick, similar to a cookie dough.) Spread batter into a lightly greased 13- x 9-inch pan.
4. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack (about 45 minutes). Spread your choice of frosting over top of cake; sprinkle with remaining 1/2 cup pecans.
Browned-Butter Frosting

Ingredients:

• 1  cup  butter
• 1  (16-oz.) package powdered sugar
• 1/4  cup  milk
• 1  teaspoon  vanilla extract

Directions:

1. Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown. Remove pan from heat immediately, and pour butter into a small bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.
2. Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat mixture at low speed until well blended after each addition. Stir in vanilla.
***This cake is delicious.  Tony said it was one of the best.  I think he just loved the frosting and I could have put it on anything and he would have been in love.  The one thing about this cake is that they recommend 2 other frostings to go with it.  You can take you pick but I highly recommend the Browned-Butter Frosting…

Dark Chocolate Frosting,

Cream Cheese Frosting

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Banana Cake with Chocolate Frosting

So we can all do with another way to use up over ripe bananas right?

I had a bunch sitting on the counter and I needed to find a way to use them up.  Sure I could have frozen them but it is so much more rewarding to make something out of them then to shove them into the deep dark abyss of the freezer!  This is what I came up with…

Banana Cake with Chocolate Frosting (previously posted)

Ingredients:

1/2 cup butter
1 1/2 cups sugar
2 large eggs, beaten
2 cups flour, sifted
1/2 tsp. of salt
1/4 tsp. baking powder
1/2 cup milk
1/4 tsp. vanilla
3/4 tsp. baking soda (add to pureed bananas)
3 pureed bananas, very ripe

Directions:

1. Preheat oven to 350 degrees. Grease and flour a 9x13" baking pan or two 9" layer cake pans.
2. Cream butter, sugar and eggs. Sift flour several times, then add the salt and baking powder to the flour.
3. To the creamed butter mixture, add the milk and flour (alternating, beginning and ending with flour).
4. Add vanilla and mashed bananas (with the baking soda added to the bananas) to this mixture.
5. Bake layer cakes (9") for 25-30 minutes, oblong (9x13") for 35-40 minutes.
6. Allow to cool completely before frosting.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING (Hershey Cocoa container)

Ingredients:

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Directions:

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

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Angel Food Cupcakes

Topped with White Sparkling Sugar

The girl’s have been asking (read begging) for me to bake something, anything.  I have been in involved in a weight loss challenge with a bunch of people at the BMX track and I really didn’t want to have to pay any money just because I am very weak and will eat just about anything sweet in the house, hence there has been very little baking going on around here!  Now that the challenge is over and I won, I can get on with baking up some goodies! 

Today I thought I would start by baking some cupcakes…trouble was I couldn’t decide how to top them!

 
Topped with Chocolate Frosting (looks like I was frugal with the frosting but the angel food cake is so light it won’t hold up to a lot!)

Angel Food Cupcakes (adapted to cupcakes from allrecipes.com)

Ingredients

• 1 cup cake flour
• 1 1/2 cups white sugar
• 12 egg whites
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons cream of tartar
• 1/2 teaspoon salt

Directions

1. Preheat the oven to 375 degrees F (190 degrees C). Be sure that your muffin pan is prepared and lined with cupcake liners. Sift together the flour, and 3/4 cup of the sugar, set aside.
2. In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time. Do not over mix. Fill the cupcake liners 2/3 or less full. Refrigerate the remaining batter for the next batch.
3. Bake for 12-15 minutes in the preheated oven, until the cupcakes are a nice golden color.
4. I rolled some still hot cupcakes in White Sparkling Sugar and allowed the rest to cool for frosting.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING (Hershey Cocoa container)

Ingredients:

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Directions:

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

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Dark Chocolate and Bacon (yes, bacon) Cupcakes

I have so many things that I have made and kept meaning to post.  You know like the perfect popsicle, or salad and then you get distracted by a play date by the pool, or a trip to the beach, or a lengthy vacation?  Well that’s exactly how my summer went. 

So better late then never here are some cupcakes that I made for Tony’s birthday by special request.  I won’t even tell you when his birthday was but I will tell you that he loved these things!  For me it was really the novelty of it and I really didn’t like the smokiness with the chocolate but truth be told I am not a huge smoky flavor lover.  Really none of that mattered anyway.  It was his birthday and these are what he wanted…

Dark Chocolate and Bacon Cupcakes (allrecipes.com)

Ingredients

• 12 slices bacon
• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 cups white sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 2 eggs
• 1 cup cold, strong, brewed coffee
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 tablespoon unsweetened cocoa powder, for dusting

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
2. In a large bowl, stir together the flour, 3/4 cup cocoa powder, sugar, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, buttermilk and oil. Stir just until blended. Mix in 3/4 of the bacon, reserving the rest for garnish. Spoon the batter into the prepared cups, dividing evenly.
3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with your favorite chocolate frosting and sprinkle reserved bacon crumbles on top. Dust with additional cocoa powder.

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You make your own birthday cake, right???

It was my birthday last weekend and I made a birthday cake for myself.  Never really thought about it but from the reaction I got from everyone who knew I was doing this, not everyone does it!  Control issues?  Maybe, but I know what I like and how to get it!  Do it myself.

My birthday always comes when strawberries are plentiful so naturally most of the cakes I have baked have strawberries involved.  This year they took center stage…along with some Limoncello of course!

I first made this cake almost 2 years ago, here, and absolutely fell in love with it.  It is a beautiful dense cake and the mascarpone whipped cream was the perfect compliment but I was not really keen on the sherry macerated berries so this year I decided to macerate the berries in Limoncello…good move too!

Mascarpone-Filled Cake with Limoncello Strawberries – adapted from Gourmet, July 2008

Ingredients:

For cake:
2 cups sifted cake flour (not self-rising; sift before measuring)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, softened
1 cup sugar
1 teaspoon lemon extract
2 large eggs
1 cup well-shaken buttermilk

For berries:
1/2 cup Limoncello
1/2 cup sugar
4 cups strawberries, quartered

For cream:
8 ounces mascarpone cheese (1 cup)
1 cup chilled heavy cream
1/4 cup sugar

Directions:

Make cake:
Preheat oven to 350°F with rack in middle. Butter a 9-inch round cake pan (2 inches deep). Line bottom with a round of parchment paper, then butter parchment.

Sift together flour, baking powder, baking soda, and salt.

Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy. Beat in vanilla. Add eggs 1 at a time, beating well after each addition. With mixer at low speed, beat in buttermilk until just combined. Add flour mixture in 3 batches, mixing after each addition until just combined.

Spread batter in cake pan, smoothing top. Rap pan on counter several times to eliminate air bubbles.

Bake until golden and a wooden pick inserted in center comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Discard paper and reinvert cake onto rack to cool completely.

Macerate berries:

Pour the limoncello and the sugar over the berries and toss gently ( allow to satnd for about 30 minutes mixing periodically - or you can do it the real way and bring Limoncello and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved. Put berries in a bowl and pour hot syrup over them, gently tossing to coat. Let stand 15 minutes. make cream and assemble cake.

Beat mascarpone and cream with sugar in a large bowl using cleaned beaters until mixture just holds stiff peaks.

Halve cake horizontally with a long serrated knife. Carefully remove top half and reserve. Put bottom half on a plate, then spread evenly with half of the cream and replace top half. Use the rest of the cream on the top and serve with berries.

Cooks notes:
•Cake, without cream, can be baked 1 day ahead. Wrap in plastic wrap once cool and keep at room temperature.
•Berries can macerate at room temperature up to 2 hours.

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Lots of berries? Make Shortcake!

Florida is having a tough time of it strawberry wise this year.  Somehow the market has dropped and the farmers are selling berries at ridiculously low prices to just get rid of them.  Last weekend there was even a UPick in Plant City that was GIVING them away!!!

Needless to say we have lots of berries right now.  And that, my friends, is a very, very good thing…    
Strawberry Shortcake (Better Homes & Gardens)

Ingredients:

• 1-1/2  cups all-purpose flour
• 1/4  cup sugar
• 1  teaspoon baking powder
• 1/4  teaspoon salt
• 1/4  teaspoon baking soda
• 1/3  cup cold butter
• 1  egg, slightly beaten
• 1/2  cup dairy sour cream
• 2  tablespoons milk
• 5  cups sliced strawberries
• 3  tablespoons sugar
• 1  recipe Whipped Cream

Directions:

1. Preheat oven to 400 degrees F. Lightly grease a baking sheet; set aside. In a medium bowl combine flour, the 1/4 cup sugar, the baking powder, salt, and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. In a small bowl combine egg, sour cream, and milk. Add to flour mixture, stirring with a fork just until moistened.

2. Drop dough into 8 mounds onto prepared baking sheet. Bake for 12 to 15 minutes or until golden. Transfer to a wire rack and let cool.

3. Meanwhile, combine 4 cups of the strawberries and the 3 tablespoons sugar. Using a potato masher, mash berries slightly; set aside. To serve, split shortcakes in half; fill with strawberry mixture and whipped cream. Top with remaining sliced strawberries.

4. Makes 8 shortcakes

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My new “go to” chocolate cake!

I guess it was last month that I made this (boy has time just flown by!) for T’s birthday. You see he loves chocolate cake and I mean really, really chocolate cake. Good news was he loves this chocolate cake, so much so that I have made this several times since then just because!!!

See how moist this cake is? I also used the frosting recipe and it was delicious too!!!

I put a call out on twitter once again in a state of crisis trying to come up with a fail proof cake recipe. I didn’t want something that was dry or had a large crumb. I wanted a moist, soft, melt in your mouth cake and this one certainly fit the bill. Unfortunately I can’t even remember which one of my wonderful twitter pals sprang to my rescue, I am pretty sure it was Maria of Two Peas and Their Pod but I can’t be certain. Anyway to whoever it was, we can’t thank you enough for this wonderful cake which is a great addition to anyone’s birthday cake repertoire!!!
The first one I made was a 2 layer cake in 2 pans that were about an inch too small and overflowed everywhere. It was salvageable and turned out good but this cake is really moist and didn’t hold up to the frosting to well. I was really glad that this one was for family!!! The kids also decorated it for Daddy.

The second one I made was a 9 X 13 pan and was perfect for my younger daughter’s birthday at school.

HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake

Ingredients:

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.
VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
Ingredients:
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Directions:
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
As Always…
Happy Entertaining!!!
Judy
www.nofearentertaining.com

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Coconut Rum Cake

I baked this a couple of weeks ago and sadly have just now gotten around to posting it.  You see, my life is now longer my own!  During the school year I have a solid 5 hrs without the kiddos around but now that summer break is officially here I am done.  Loving every single minute of it but with them nonetheless.  So there will be sporadic posts and visits to your blogs but trust me I am really…

Anyway I made this cake at the beginning of June for our monthly pot luck, that unfortunately we were all too sick to attend, with the theme being Caribbean.  The coaches and the other employees at the ice skating rink reaped the benefits.

I was also really, really lucky to be the recipient of some Tommy Bahama rum.  Pretty fancy bottles and they made a great rum cake.  I have yet to try it in a drink but I can’t wait!!!

This cake was amazing.  I did change a couple of things based on some of the comments that were left on this recipe and I made it more rum flavored.  The cake itself was light and fluffy and full of the rum and coconut flavor and the icing and the coconut on top were the perfect compliment.  

 

Coconut Rum Cake – Epicurious.com

For cake:

• 1 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 4 large eggs plus 3 large yolks
• 1 1/2 cups sugar
• 1 teaspoon pure vanilla extract (I used Rum Extract)
• 1 1/2 sticks unsalted butter, melted and cooled
• 3/4 cup well-stirred sweetened cream of coconut such as Coco López (be sure this is at room temperature)

For coconut slivers:

• 1 medium coconut
• 2 teaspoons confectioners sugar

For icing:

• 3 tablespoons cream cheese, softened
• 3 tablespoons well-stirred sweetened cream of coconut (Coco Lopez)
• 1 tablespoon dark rum
• 3/4 teaspoon pure vanilla extract (I used Rum Extract)
• 2 to 3 tablespoons heavy cream
• 1/2 cup confectioners sugar

• Equipment: a 9-inch round cake pan (2 inches deep); an adjustable-blade slicer (I used a 9 inch square pan)

Preparation

Make cake:
Preheat oven to 350°F with rack in middle. Lightly butter cake pan and line bottom with a round of parchment paper. Lightly butter parchment, then flour pan.

Whisk together flour (1 1/4 cups), baking powder, and salt.

Whisk together whole eggs and yolks, sugar, and vanilla in a large bowl. Gradually whisk in flour mixture until combined, then whisk in butter until just combined. Pour into cake pan and rap pan on counter to expel air bubbles.

Bake until golden brown and cake starts to pull away from side of pan, about 45 minutes. Cool in pan on a rack 10 minutes. (Leave oven on.) Invert cake onto rack (discard parchment) and cool 10 minutes more. Generously brush top and side of warm cake with cream of coconut, allowing it to soak in before brushing on more. Cool completely.

Make coconut slivers as cake cools:
Pierce softest eye of coconut with a small screwdriver, then drain and discard liquid. Bake coconut in a shallow baking pan 15 minutes. (Leave oven on.) Break shell with a hammer, then pry flesh from shell with screwdriver.

Thinly shave enough coconut with slicer (I used a vegetable peeler and it worked great!) to measure 2 cups and toss with confectioners sugar, then spread in 1 layer on a baking sheet. Bake until just dry but not golden (some tips may color), 5 to 10 minutes. (Shave and bake remaining coconut with more confectioners sugar to serve on the side, or freeze for another use.) Cool coconut completely. (It will crisp as it cools.)

Make icing:
Beat together cream cheese, cream of coconut, rum, vanilla, and 2 tablespoons cream with an electric mixer until smooth, then beat in confectioners sugar. Icing should be smooth and slightly runny; stir in remaining tablespoon cream if necessary.

Smooth icing over top of cooled cake, allowing some to drip over side, then top with coconut slivers.

Cooks' notes: Cake can be baked 1 day ahead and soaked with cream of coconut, then kept in an airtight container at room temperature.
Cake can be iced 2 hours ahead.
Coconut slivers can be made 1 day ahead and kept in an airtight container at room temperature.

As Always…

Happy Entertaining!!!

Judy
www.nofearentertaining.com

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Strawberry Cream Cheese Whoopies

One of the grocery stores I frequent is Fox & Obel because it's so close and within walking distance. It's a great place for me to grab some specialty gourmet food items as well as indulge in their wonderful bakery section. A favorite of mine are their "Fat Boys." These "Fat Boys" are essentially what many call "Whoopie Pies" - two round domes of cake that are sandwiched together with frosting. For a picnic I'm hosting today with friends, I took the idea of Fox & Obel's "Fat Boys" and made mini whoopie pies to share. To make it easy for myself with the other things I made for the picnic, I used a box cake mix and a tub of frosting. Perhaps when I have more time, I'll make these from scratch and experiment with other cake and frosting flavor combinations. But for today, strawberry cake mix and cream cheese frosting were coming together to make whoopie...

Strawberry Cream Cheese Whoopies
inspired by whoopie pies & Fox & Obel's "Fat Boys"

1 box strawberry cake mix + ingredients called for on the box:
- 1 1/3 cups water
- 1/3 cup canola oil
- 3 eggs
1 tub of cream cheese frosting

Preheat the oven to 350 degrees.

Prepare the boxed cake mix as directed on the package with the ingredients called for.

Pour the cake batter in 2 standard muffin pans - the batter should yield 24 cupcakes.

Bake as directed on the package and allow them to cool.

Once cooled, cut off only the tops of the cupcakes and set aside. Place the bottoms of the cupcakes in a bowl for later (to either eat or perhaps make cake truffles with!)

Using only the cupcake tops, spread a tablespoon or so on the cut side of one muffin top. Place another muffin top, cut side down on top of the frosting to create a muffin top sandwich. Repeat with all other muffin tops... and there you have your whoopies!

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