Chocolate Chip Coffee Cake (2010.18)

Semi-homemade dessert/brunch/breakfast. This is good - but to me it tastes just like a normal cake - in a different shape. It should be good with the amount of eggs in it. The chocolate isn't overwhelming (I didn't put the glaze on it - it probably would be too sweet). Even though it didn't come out the best, I'm still taking it to the office tomorrow because I can't see throwing money completely down the drain. I hope some of it gets eaten at least.

It does annoy me when magazines don't put their name on the top or bottom of pages. I don't know where this came from, but here you go:

1 butter cake mix

1 8oz container (light) sour cream

3/4 c canola oil

2/3 cup sugar

4 eggs

1/4 cup packed light brown sugar

1/2 cup milk chocolate chips

Mix all but the last two. Pour into a greased and floured bundt pan - half the batter. Combine brown sugar and chips - sprinkle in (see picture). Top with remaining batter. Bake at 350 for 50 minutes or until done. Let cool, remove, cut.

The sugar and the chocolate helps the chocolate chips from sinking. I would maybe even put a little more - but I doubt this will make it into a rotation. Although good for a quick yummy eating because most of the stuff will be handy or cheap.

Orange Carrot Cake

My Dad likes carrot cake, I like carrot cake, Papa likes things with orange or other citrus in it. So this new recipe out of Taste of the South magazine was a winner today.

2 cups chopped pecans

2 1/3 cup self-rising flour

1 tsp cinnamon

1/2 tsp nutmeg

1 T orange zest (used a Cara Cara orange from the back yard)

3 eggs

2 egg yolks

2 cups light brown sugar

1 cup canola oil

1 tsp vanilla

1/4 cup orange juice

3 cups fresh grated carrots

1 stick unsalted butter, softened

2 sticks cream cheese, softened

4 cups sifted powdered sugar

1 tsp vanilla

For cake: mix dry ingredients, then wet, combine. Fold in carrots and nuts.

Bake in greased and floured round cake pans (2) for 30-35 minutes at 350. Let cool completely.

Beat butter and cream cheese till smooth. Add in vanilla, then the sugar. Till smooth.

Layer cakes and frost. Decorate with pecans and orange zest and carrots.

Enjoy.

Molasses Maple Ginger Cake (2009.46)

Ok - I've fallen a little behind - just because I don't have anything to make out of these last few cookbooks and I'm making tried and true recipes these last few weeks for the holidays. But, I'll try to squeeze some out here.
This is out of a new cookbook I won at Taste and Tell's blog - Get Cooking is the name of it. Some good recipes, pictures with almost all if not all of them. Great instructions in this cookbook for the novice cook - so if you are just starting out or know someone who is young and getting married with little to no cooking experience - this might be a good choice.

I ran out of molasses so I had to change the ingredients and therefore changed the name too. It was Gingery Gingerbread, but I changed the name. My friend said "I like the bite in it. It is subtle, but then Pow - you get the spice in your throat at the end".

1 stick softened unsalted butter
3 cups flour
2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 T ginger
1/2 tsp cloves
3 T grated fresh ginger
2/3 cup packed light brown sugar
1/2 cup molasses
1/4 cup maple syrup
2 eggs
2 tsp vanilla
1 1/2 cup buttermilk

Mix dry, cream wet. Alternate adding the dry with the wet - alternating the buttermilk. Till all combined. Pour into sprayed 9x13 pan and cook in a 350 (325 glass pan) oven for 35-40 minutes.
Let cool. Serve with anything: cool whip, powdered sugar, lemon curd, chocolate ice cream, whatever you fancy!

Pumpkin Spice Cake (2009.39)

My Mom was in town and she helped me make this week's recipe. It came out of an older cookbook that she had found at a yard sale or book sale or something. Its called The Spice Cookbook. What do I like about it is the old pencil drawings and much information about so many spices.
What I didn't like about it was this cake (not really). I made it for a cake walk. I used the Cinnamon Cream Cheese frosting from last month's red velvet cupcakes. This cake was a little dense and dry for my liking. I did however like the flavor of it - thought the spice level was good. The only thing we changed in this recipe was the mace for nutmeg (this was not worth buying a whole jar of mace).

Made 1 9x13 cake

2 cups sifted cake flour
1 1/2 cup light brown sugar
3/4 tsp salt
2 t baking powder
1/4 tsp soda
1/2 tsp cloves, cinnamon, nutmeg
1 tsp ginger

1/2 cup shortening
3/4 cup pumpkin
2 eggs
1/4 cup milk

Sift first ingredients together. Add in shortening and pumpkin. Add eggs and milk at end. Pour into greased cake pan(s). 375 for about 30 minutes or until done (depending on what pan you use).

Say's Yellow Cake with Warm Chocolate Glaze

This is from Fresh Every Day - Sara Foster - of Durham fame. I got to see her this weekend and told her how I loved her cookbook!
Anyway, if I had buttered the crease of the round pan this would have been great, but all of it didn't come out so I made a trifle out of it. Still, the yellow cake is a winner and how can you go wrong with chocolate sauce?

6 T softened unsalted butter
1 cup sugar
2 eggs
1 tsp vanilla
1 cup flour
1/2 tsp baking powder
1/4 tsp soda
1/4 tsp salt
1/2 cup buttermilk

1/2 bag semi sweet chocolate chips
2 T unsalted butter
1/3 cup sugar
1/4 cup milk

Cream butter, sugar, add eggs one at a time, then vanilla. alternate dry ingredients with buttermilk. 350 - 25 minutes, round cake pan - well greased.
While that is cooking, melt down chocolate, sugar, and milk over low heat. Add butter when it is completely melted and off the burner.
Poke holes in the top of the done cake and pour 1/2 the glaze over the top. Then let cool 5-10 minutes, dump it out, and serve with the rest of the sauce.
Sara Foster has another winner!

Hershey's Cinnamon Applesauce Cake

I got a new cookbook yesterday - and I couldn't wait to test it out. So, I made this cake for one of my friends to give to someone! :) It is Hershey's 3-in-1 cookbook. This is a sweet cinnamon cake. I left out the pecans - you never know with people and nuts!

1 cup (2 sticks) unsalted butter, softened
1 cup sugar
2 eggs
1/2 tsp vanilla
3/4 cup applesauce
1 tsp baking soda
1/2 tsp salt
2 1/2 cup ap flour
1 2/3 cup cinnamon chips
1 cup chopped pecans if you want

Cream sugar and butter, add eggs and vanilla. Then applesauce. Slowly add in the ingredients. Fold in the chips and nuts (if you are using nuts).
I am currently baking mine in a fluted tube pan, at 350, for 45-50 minutes or until done (greased and floured of course). Then invert it to cool. When ready to serve - sprinkle with powdered sugar or glaze (10x sugar mixed with milk or water).
Yum! I love cinnamon!

BGC's Strawberry Margarite Cake (2009.17)

Love this recipe - and so easy! :)
Butterfly Garden Cafe here in Louisville off of Bardstown was introduced to me by Lauren. love it. Need to go again sometime soon! The only thing bad about it is the parking - but anywhere on Bardstown - I think the same thing. But, I just noticed they opened a second location off Shelbyville - more parking! :)
So, my friend Brandi just had a baby and I am taking them dinner. This was on my spring recipes to try - so here we go!

1 pkg white cake mix
3 egg whites
1/2 cup water
1/3 cup canola oil
3/4 cup strawberry margarita mix

Mix - bake in greased 9x13 pan at 350 for 25 minutes. Let cool.

1 tub cool whip light
3 limes - juice and zest

Stir all together and frost cake. Put in fridge. Let sit out during dinner or it is not ice cold when you eat it!
I love the bite of the lime in the frosting! So easy!

Coconut Cream Cupcakes

I love coconut at Christmas time. We had our Community Group Christmas dinner last night and I brought these. I thought they were good, fluffy cupcakes, icing had little more than a hint of coconut, and the top was festive! This is a Southern Living recipe.

Cupcakes

1 (18.25-oz.) package white cake mix with pudding
1 1/4 cups buttermilk
1/4 cup butter, melted
2 large eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract
Mix all together in a mixer. Line cupcakes tins with festive cupcake liners (I had just gotten some from my secret sister). Fill 2/3 full and bake at 350 for 20 minutes - don't overbake.

Icing
1/2 cup butter, softened
1 (3-oz.) package cream cheese
1 (16-oz.) package powdered sugar
1/4 cup cream of coconut
1 teaspoon vanilla extract

Sift sugar into mixture to not get lumps. There is plenty leftover. Just dunk the bowl in some water so you don't lick it clean!

Green food coloring (3 drops to a baggy full of coconut) and fruited cherries.

These are my new winter/Christmas dishes I got at Kohls - love them!

Apple Pecan Cake with Brown Sugar Glaze

Yes - it is fall! And with fall comes baking with apples. I love it! Dad asked me to make something for the church dinner we were going to on Sunday, so I had everything on hand to make this cake - and I had a great food prep person here to help (Mom). I think I'll make this again for something I am going to on Thursday.

1 1/2 cup canola oil

1 1/2 cup sugar

1/2 cup packed brown sugar

3 eggs

3 cups ap flour

1 tsp baking soda

2 tsp cinnamon

1/2 tsp nutmeg

1 tsp vanilla

3 1/2 cups finely diced golden delicious apples, peeled

1 cup chopped pecans

First three, then eggs one at a time, then vanilla, then the dry, fold in apples and nuts. 325 for about 80 minutes in a flour and greased bundt pan. Let cool and sit for 2 days (preferred).

Brown Sugar Glaze

1/3 cup unsalted butter

1/3 cup packed light brown sugar

1/3 cup sugar

1/3 cup light whipping cream

1/2 tsp vanilla

Heat all but vanilla over low heat till smooth, then add vanilla. Pour over cake. Serve with cool whip and a touch of cinnamon, maybe a dried apple ring for garnish...Cut with serrated knife.

Carrot Cake with Cream Cheese Frosting

I love to bake for birthdays! Tonight is no different. Today is one of my prof's birthdays: Dr. Wilder. He is the associate dean for our doctoral program and many other things as well. One down side - he is a UGA fan. Good thing - he knows great places to eat in ATL.
Well, I thought I would make him a carrot cake. I've had this carrot cake recipe for over 10 years now. I got it from a lady who worked(s) in the youth ministry at Anastasia Baptist Church named Jari Strom. Her son, Bryce, was in my SS class and her and her husband served every week in some fashion or another. They are such sweet people - always an encouragement.
I've only had one carrot cake better than this - and that is a hot one that J. Alexander's here in Louisville serves. But, I love this one! Dr. Wilder - happy birthday. I hope you and your family enjoy this cake (even though there isn't much healthy stuff in it - except the carrots and pineapple).

2 cups sugar
1 1/2 cup canola oil
4 eggs
2 1/2 cups flour
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
2 tsp baking powder
1 tsp salt
2 cups fresh grated carrot (do it right before you put it in, you get a more moist cake)
2 cups (2 8 oz cans) crushed/drained pineapple
1/2 cup chopped pecans

Mix the wet (eggs one at a time), add the dry, fold in the extras. Heat oven to 350 and spray 9x13 pan with pam. Pour in and bake for 45 minutes or until done. Let cool.

Frosting:
2 sticks butter, room temp
1 block cream cheese, softened
1 box powdered sugar
1 tsp vanilla

Mix and lather on cake. Top with remaining grated carrots and chopped pecans. Enjoy!

Vanilla Cupcakes for the 4th!

Well - these vanilla cupcakes are good. But to be honest - Publix is so far better. Publix cupcakes are airy and so fresh and yummy - and the frosting - no comparison! But, since I leave 3 hours from the closest Publix - these will have to do.

1 1/2 sticks unsalted butter, softened
1 2/3 cup sugar
2 eggs
2 2/3 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
1 cup buttermilk
1 T good vanilla extract

Cream butter and sugar till fluffy. Add eggs one at a time. Mix dry and add alternating with buttermilk and flour mixture. Add in vanilla at end. Fill cupcake liners 2/3 full and cook for about 25 minutes at 350. Take out when toothpick comes out clean. Let cool. I was going to make a buttercream frosting - but opted for a container of Betty Crocker Buttercream instead. It was just easier for tonight. Then I'll decorate them for the 4th! God Bless America!

Bread and Other New Things

Well, this week has been trying new things. Thanks to Elizabeth Beeler I'm trying my hand at yeast (and in partial thanks to some cinnamon rolls at the Crums). I guess thanks needs to go to Ty too because we are using her bread machine.
Anyway...we've made just this week:
Regular White Bread
Banana Oatmeal Bread
Basil Parmesan Cheese Bread
Poppy Seed-Craisin Bread (it is in there right now)

Homemade apple chips - which Rach gave me from the Red Robin emails - they were good. Slice them real thin, make sure to dry them well - and they take a little longer than the recipe calls for (about an hour).

Tomorrow Mom is making peach brown betty for a cookout they are going to and I'm making Coconut Sour Cream pound cake for Connect in the Park on Sunday night.

So far...so good

kd

Coconut Cake

Tomorrow is Dad's birthday, and one of his fave desserts is Coconut Cake. Today Mom and I made him one. For my personal taste, the cake part was a tad dry, but it was still a great cake. Thought I would share the frosting though - as it is a great staple. We took it from a southern living cookbook.

White Frosting

2 sticks butter, softened (use the real stuff, none of this oil spread junk)

8 cups sifted powdered sugar

1 tsp vanilla

about 3/4 cup of milk - till you get a spreadable consistency

I topped it with of course coconut, but also fresh cherries after using my favorite new tool - my cherry pitter. Actually it was a Christmas present for Dad, but he doesn't use it. I can't believe I've eaten cherries all this time without it.

Keep mixing - it is fantastic - although very sweet - seems to go right into your teeth! But, it was yummy!

Spice Cake with Orange/Rum Glaze

I got in a baking mood today so I typed in some ingredients I had and pulled up this cake on Food Network. Turned out good - Dad said it was a keeper. Now, I gotta get it out of the house. I had one bite. I'll give some to Papa tomorrow, take some to A/T on Saturday and that should just about do it.
Easy to make... I of course altered it a little. Tangy changes the normal spice cake when you have the orange glaze.
Enjoy! Make it for spring or fall (spice cake is normally fall-y)

325 in tube pan buttered and floured.

1/2 cup chopped pecans
3 sticks butter, softened
1 1/2 cup packed brown sugar
1 cup sugar
3 eggs
2 tsp vanilla
1 tsp cinnamon
1/2 tsp allspice, cloves
1/4 tsp ginger
3 1/2 cups flour, sifted (or cake flour)
1/4 tsp soda
1 tsp salt
1 cup buttermilk

Cream butter and sugars. Add eggs one at a time, mixing well after each one. Add in vanilla and spices. Add dry ingredients together and alternate adding to sugar mixture with the buttermilk.
Put the pecans on the bottom of the pan. Then pour the batter on top. Bake for 75 minutes or until done. Let cool for 10 minutes, remove from pan.

Glaze:
1/2 cup sugar
2 tbsp cornstarch
pinch of salt
1 cup oj
1/4 cup rum
1 tbsp butter
1 tsp vanilla

Over medium heat stir all together, let bubble and thicken. Pour over cooled cake.

Enjoy with some cool whip and grated orange zest or peel.

Chocolate Chip Cinnamon Cake

My Mom and I got in a baking mood yesterday - and we actually followed the recipe! :) That is amazing for her.
This cake turned out a perfect plain white cake - if you ever need one. I would just double it for a 9x13 cake or a layered cake. This one made a 7x11 cake pan. You could put a variety of fillings in it (lemon curd and raspberry jam for instance) or still with the chocolate. It was yummy hot and once it had cooled and the chocolate had set up a little bit. The cinnamon and sugar was a little crunchy in the middle. Reminded me looks wise of a coffee cake without the streusel topping. It was good though - very easy, and usually have everything on hand for a quick bake up if company is on the way! Serve it with fresh whipped cream and chocolate sauce.

Chocolate Chip Cake

1 stick butter, softened
1 cup sugar
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking powder
1/2 tsp soda
1 cup sour cream
3/4 cup ss or dark chocolate chips
1/2 cup sugar
1 tsp cinnamon

Cream butter and sugar, add eggs one at a time, then vanilla. Add dry ingredients alternating with the sour cream. Spread half in a greased pan. Sprinkle chocolate chips on top of that then the mixed 1/2 cup sugar and cinnamon. Top with the rest of the batter.
Bake in a 350 oven for 44 minutes (that is exactly how long it took and it was perfectly done and golden - but check your oven). Cool and serve!

Potatoes Max and Chocolate Footballs

Well, my Mom and I do like to cook together. While they were at church this morning I made lunch. We just had some frozen coconut shrimp (not worth the fat grams really), brussel sprouts (always a winner), and Potatoes Max - something I did up real quick.

Potatoes Max

Serves 4-6

Preheat oven to 405 (or somewhere around there). Line your cooking pan with aluminum foil to make for easy cleaning).

2 large baking pototoes (skin on, thinly sliced)

1 onion (thinly sliced in rings)

5 strips of bacon already cooked

s/p

Grated monterey jack cheese

Olive oil

Lay sliced potatoes on pan in single layer (or slightly overlapped). Sprinkle with salt and pepper then drizzle with olive oil. Cook for about 25 minutes. Then lay onions on top and cook for another 10 minutes or until onions are slightly browned. Top with bacon and cheese and turn up heat to 450 for 5 minutes to broil the cheese. Serve immediately.

Then for dessert, we made some of Mark Tachmann's (411 in Chapel Hill) Crispy Chocolate Cake (which I will call chocolate footballs) - you know because you played football with those triangle folded pieces of paper when you were waiting for church or a family picnic to star - where you flicked it across the table and held up your hands in the shape of the goal posts (don't deny it).

Chocolate Footballs

Serves 6

5 sheets of phyllo dough

1/2 stick butter (and a brush)

Powdered sugar

6 pieces of chocolate cake cut in small squares (about 2x2)

1/4 cup chocolate chips

Roll out each piece of phyllo dough, one at a time, brushing with butter, sprinkle powdered sugar, do another one -stacking them on top of each other. Then cut a 3 inch slice, put a little bit of chocolate chips down on the low end (closest to you), then top with a piece of cake, then fold up (like you would a paper football or a flag). Make sure the seam is on the bottom.

Bake at 375 for about 11-13 minutes or until golden brown (our's took a little longer I think).

MG - they were so good - you definitely gotta make them (because I know you liked them that night as well).

Mark Tachman - 411

Yeah! MG and I did our cooking class. We had fun.
We spent the evening with Mark - the pastry chef from 411 in Chapel Hill. It is her hubby's fave restaurant and who can go wrong with chocolate.
We watched him make several things.
Chocolate Espresso Creme Brulee - not as hard as I thought they would be, but I sent mine home with MG to give to Chris because I don't like coffee. She even said it was strong in the coffee taste.
Fudge Chocolate Chip cookies - just a great chocolate cooke recipe - very spongy and chocolaty and good. We made them into ice cream sandwiches - homemade ice cream out of his creme anglaise recipe (oh my goodness, rich and good)
Crispy Chocolate Cakes - chocolate cake wrapped in phyllo dough and baked -also had chocolate chips in the middle. yummy! I liked the crispiness of it.
My fave was the ever so rich almost flourless chocolate cake. It was so dense and amazing. I'm glad we only got a small slice! :)
Yummy - I'm going to definitely try these!

Pumpkin Caramel Pound Cake

So yummy! Erin and I had to try a piece shortly after we got the glaze on it. It was good! Mom gave me the recipe - I don't know where she got it. But - this is so good - I gave the rest away for people to take to today so I wouldn't eat it all! :)

Pumpkin Caramel Pound Cake

Grease and flour 10 flat tube pan

2/3 cup crisco all-vegetable shortening
1 stick butter, softened
3 cups sugar
3/4 cup Smucker's Hot Caramel Ice Cream Topping
1 cup canned pumpkin
5 eggs
3 cups A/P flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. each: ginger, cloves, allspice
1/8 tsp. nutmeg
1/2 tsp. pumpkin spice

GLAZE:
2 cups confectioner's sugar
3 Tbsp. Smucker's Hot Caramel Ice Cream Topping
2-3 Tbsp water (eyeball)

1/4 cup finely chopped walnuts

350, cream butter and sugar, add eggs one at a time, then caramel and pumpkin. Mix all dry together and add in - then add to pan and bake for about 90 minutes, testing doneness with a knife. Let cool 10 minutes in pan, put on cooling rack, let cool completely. For glaze: Sift sugar, add in caramel and water till the desired glazing consistency. Drizzle over cake. Sprinkle with walnuts - EAT and ENJOY!

Apple Scone Cake

Any one who likes apples and scones, will love this cake. I got the recipe from www.joyofbaking.com and tweaked it a little bit - yummy! :) New one of my fave recipes!

Apple Scone Cake

2 cups all-purpose flour
1/2 cup sugar
1 tsp baking powder
1/4 tsp salt
1 stick unsalted chilled butter (cut into pieces)
1 egg
1/2 cup (minus 2 tbsp) milk
1 tsp vanilla
2 granny smith apple, thinly sliced
3 tbsp sugar
cinnamon to taste

350, buttered 9 in pie pan
mix dry ingredients, chop in butter till it looks like coarse meal. Mix together egg, milk, and vanilla. Stir into flour mixture - do not overmix. Then knead the dough 5 times. 1/2 the dough - press into the bottom of your pan and slightly up the sides. Then add in the apple mixtures (sugar and cinnamon). Take the rest of the dough and drop biscuit them on top. Sprinkle with sugar and bake for 45 minutes.

YUMMY! :) Serve warm with ice cream or whipped cream.

A1A Diner and Brown Sugar Pound Cake

Ok - this weekend in Indiatlantic Beach, FL - there was a little beach diner we went to each morning for breakfast. Cheap (about 5$) and good with healthy options. The above is an egg white veggie omelet with whole wheat toast. The next morning we all had the Baked apple oatmeal - turned out great. We kept talking to the chef - but he wouldn't give us the recipe. So, I created my own after modifying one I found - so I'll post it later in the week.

This Brown Sugar Pound Cake recipe is great. One of the best cakes I've ever eaten. The glaze can be described as a soft divinity glaze. The maker of this cake is Margie Vann, or MeMa called by her grandkids. She was a lady in the church I grew up with that taught us Sunday School, is a great cook, and everything else. She worked at Publix for a long time.

2 sticks butter
1/2 stick crisco
1 box and 1 cup dark brown sugar
5 eggs one a time
1 tsp baking powder
3 1/2 cups flour
1 cup milk
2 tsp vanilla

Glaze
1 stick butter
1 cup walnuts
1 box powdered sugar
1 tsp vanilla
4 tsp milk

Cream butter and crisco. Add in brown sugar and cream. Add eggs one at a time, mixing well after each egg. Put in flour and baking powder 1/3 at a time. Once well mixed, put in milk and vanilla - mix well. Pour in greased and floured 10 in bundt pan. Bake at 325 for 85 minutes. Let cool in pan for 10 minutes, remove and place on cooling rack to cool completely.
Meanwhile, after caked has cooled, melt butter on stove over medium heat. Put in walnuts, too. Take off heat once melted. Stir in box of powdered sugar, vanilla (or other flavoring of your choice), and milk to consistency that you want. Pour over cake. EAT and ENJOY!