Did someone say CAKE?!

You all know how I feel about cake...actually about any dessert that has a chocolate frosting is a favorite in my book and this cake was no exception to the rule. It was pretty delicious, not too sweet which is kind of nice when you're feeling like something on the "lighter" side. For some reason when it's hot outside, people tend to not want anything super rich, you know?! THis dessert was perfect because it was just the right amount of frosting vs. cake (good ratio). :-)

Anyways my sweet friend Courtney from Cake by Courtney sent me this book and I have about every page dog eared because I want to make EVERY.SINGLE.RECIPE!

So this was my first cake attempt using the Boston Cream Pie recipe out of Tessa Huff's Layered book; except I tweaked it just a tinge according to what I know my taste buds prefer (this usually results in doubling the frosting and adding more salt, I know, just the super healthy tweaks **enter guilty face**)

So here is the recipe with a few alterations (and seriously people, go buy this book...if anything else, you can make one cake a year for a special occasion and it would be worth it!) My Boston Cream Pie didn't turn out NEARLY as beautiful as hers, but I mean ya live and learn right?!

***all these pics were taken with my iphone while I was baking...not the best, but I wanted to show you a few steps...in case you weren't sure if what was happening was what SHOULD be happening...like for example, I've never made custard from scratch before, so I didn't know if I was doing it right (super clumpy at first) but then it gets smooth so just rest assured! 

^^^ The custard...first time using a REAL vanilla bean and oh my gosh...game changer! ^^^

 ^^^I took the cake to a little get together, to see one of my besties that was visiting from San Diego...gosh how I miss her. 

^^^ I need to figure out how to get rid of those powdered sugar clumps...but either way, 

it still tasted good^^^

BOSTON CREAM CAKE 

(Tessa calls it a pie, but I call it a cake...)

...also, the things in red is my twist to her recipe not bc I feel like I could make a better cake but just because I know what I like, and some changes were simply because I had to improvise.

VANILLA PASTRY CREAM:

1 vanilla bean, split lengthwise

2 cups whole milk

2/3 cup granulated sugar

5 large egg yolks (I used 4 b/c I ran out of eggs)

6 TBS cornstarch

2 TBS unsalted butter, diced (I used salted)

BUTTERMILK CAKE

nonstick cooking spray

3 cups cake flour

2 tsp. baking powder

1/2 tsp baking soda

1/2 tsp salt (I used almost 1 tsp)

1 cup unsalted butter, at room temp. (I used salted)

2 cups granulated sugar

1 1/2 tsp. vanilla bean paste (I didn't have any of this, so I just used pure vanilla extract)

3 large eggs

2 large egg yolks

1 1/4 cups buttermilk

SILKY CHOCOLATE ICING

1/2 cup heavy cream

1 TBS light corn syrup

1 cup chopped semi sweet chocolate 

1/8 tsp salt 

1/2 tsp. pure vanilla extract

1 1/2 cup confectioners' sugar, sifted

vanilla pastry cream: 

1. in medium saucepan, heat vanilla bean pod and seeds and milk together over medium low heat. Bring slowly to simmer, while constantly stirring so it doesn't burn. Remove from heat and discard pod.

2. Meanwhile, whisk sugar, egg yolks and cornstarch in a bowl.

3. Temper the milk into the egg mixture, by adding little bits of the milk to the egg mixture. Put all back in saucepan and cook over low heat. Continually whisk until it's thick and starts to bubble...mine was a little chunky at first but the faster you stir the clumps disappear. Transfer to a bowl and lay plastic rap directly on top of it so it doesn't get a skin layer on top...(I didn't do this and regretted it). Then put in fridge at least 2 hours (I did it for about six) 

buttermilk cake:

1. preheat oven to 350. grease and flour two 8 inch cake pans and set aside. (I used 9 inch)

2. Sift flour, baking powder, baking soda and salt. set aside.

3. beat butter for about 2-3 minutes (if you have a mixer, use the paddle attachment). Then add sugar, until butter is nice and fluffy. scrape down sides of bowl.

4. turn mixer on low and add vanilla, eggs and yolks, one at a time. stop mixer and scrape sides.

5. turn mixer on low and add flour mixture in thirds, alternating with the buttermilk (ending with flour). mix until well combined.

6. divide batter in half for each pan and bake for about 25 minutes. Let cool on wire rack before removing from pan. 

assembling cake:

once pastry cream is cooled and thickened, whisk to loosen. You could transfer to a pastry bag but I attempted that and it kind of was a disaster...so I just used a cake knife. Once cakes cooled, level them (cut the tops evenly so so it all lays flat). Place the bottom layer on stand, then the pastry cream on top and then lay the second layer (top side down) on top of the pastry cream.

chocolate icing:

place cream, syrup, and chocolate in saucepan over low heat until milk starts to steam. Remove from heat and stir until chocolate is melted. Stir in vanilla and salt then whisk in the powdered sugar...frost the JUSt the top of the cake immediately. It'll drizzle down the sides and your mouth will start to water and thats when you know your job is done! :-)

Fall Layered Cake

I know, the title is super original...pretty much just stating the obvious. A moist (oh boy, yes I used that word even though I really kind of loathe it) four layered white buttermilk cake, with cream cheese frosting! I just felt like three layers wasn't quite enough *haha.  Each layer is the color of what this Fall season represents...orange, yellow, copper, and red.

I was actually up in the Utah mountains this last week and the Aspen leaves are beginning to change. It was like the whole mountainside was on fire, and I was reminded why I love this season so very much...and so this cake just seemed completely fitting. :-)

I used this recipe for the cake part and this recipe for the frosting part. Have I mentioned how much I love frosting...it's like butter to my bread.

***also the best, most vibrant food dye is Wilton food dye. I'm tellin' ya it makes a huge difference if you want the colors to be like "wazam!". I got mine at Joannes.

disclaimer: By no means am I a pro when it comes to cake baking. I mean seriously, for anyone who bakes a cake where the frosting looks flawless...I really need you to teach me your ways. However, I did love the way the colors turned out and like I always say, cake is good for any occasion. And on this occasion, it was because it was Tuesday. :-)

^^^My little helpers. Sometimes I wish they'd rather watch...but that is just never the case ^^^

bon appétit! 

Homemade Peanut Butter Cup Ice Cream (with lots of chocolate chunks!)

Hey there friends! My rule of thumb is when I find a good recipe, I share it. This is nothing short of good, with a side of creamy and delicious. Plus, it even says in the cuisinart cook book that it's "one of the easiest ice-creams to make"! Im a sucker for easy how-tos and peanut butter, so this was a no brainer.

Below is the recipe and a few pics (b/c it's always nice to actually see what you're making!) So to all those who want to take a spoon to this goodness, here ya go...

peanut butter cup ice cream
1 cup good quality peanut butter
2/3 cup granulated sugar
1 cup whole milk
2 cups heavy cream
1 tsp. pure vanilla extract
1 cup (or maybe throw in an extra 1/2 cup if you dig that sort of thing) chopped peanut butter cup candies. This ends up being about 20 mini peanut butter cups.

In a medium mixing bowl, use a hand mixer on low to combine peanut butter and sugar until smooth. Add the milk and mix on low until sugar is dissolved. Stir in heavy cream and vanilla. Cover and refrigerate for 1 to 2 hours, or overnight.

Turn on your ice-cream maker...we used the THIS one. Pour the mixture into freezer bowl and let mix until thickened, about 15-20 minutes. Five minutes before mixing is complete add shopped candy. The ice-cream will have a soft, creamy texture. If you want a firmer consistency transfer it to a airtight container and put in the freezer for about 2 hours. 

Strawberry Cheesecake Pops

We love strawberries and we love cheesecake...so this was a no brainer. I love doing things like this, where my girls can help me. They feel included and I feel like I'm not ignoring them while I do things like this. They went and checked the freezer about fifty million times before they were ready...I'd say they were pretty excited?!

These were so good, refreshing, and healthy! My kids didn't like the graham crackers, so they opted out of that part. I think I might make these, and take them to our fourth of July celebration; the colors are perfecto mundo! :-)

Ingredients:
1 (5 oz) can evaporated milk
1/4 cup sugar
3 oz 1/3 less fat cream cheese, softened
1/4 cup plain fat free greek yogurt
1 tsp. vanilla extract
3 TBS light colored corn syrup
1 teaspoon lemon juice
10 oz. strawberries, blended
1/4 cup graham cracker crumbs

Directions:
-combine milk and sugar in a saucepan, cook for 3 minutes over medium heat. Place cream cheese in a medium bowl; gradually add milk mixture, whisking until smooth. Stir in yogurt and vinailla. Cool completely.
- Put corn syrup, juice and berries in a blender; process until smooth. Then layer the cream cheese mixture among 6 (4 oz) ice pop molds; going from cream cheese to strawberry back to cream cheese.
- Freeze at least 4 hours. Unmold and dip tips in crumbs (if you want).

***some of my favorite molds are here, here and here

 ^^^brain freeze^^^

Dessert in an egg shell (not all things are as they seem...)

Oh wowza you guys...has it really been this long since I have posted? Forgive me, but this month has just been flying by. I say that every time I leave for a random period of time, don't I?! Well, it is what it is (that is my husbands new favorite saying, and I really despise it, and here I am using it to make excuses).

Anyways I'll get straight to the point of this post which is...have you thought about what you were going to make for Dessert this Easter Sunday! Well search no further because if you like custard, and if you like mango, than you'll really truly like this...I ain't lyin!

Plus, I always love something that plays tricks on your eye. You know those optical illusions (like these or even better these) where it looks like one thing, then all of a sudden it's something else, and your mind is officially blown!

This dessert is sort of like that...where it looks like a cooked egg inside a shell BUT then you taste it and it's actually custard with a mango puree (I know, I know...right?!)

So here's the how to:

(while your cooking your eggs...I made the custard which literally takes about 2 minutes...)

(while the custard was in the fridge, firming up a bit...I made the puree)

^^^ She is totally feelin' it ^^^

INGREDIENTS:
8-10 large eggs

prepare egg shell: preheat oven to 200 degrees. Place a cooling rack over a baking tray. Crack the egg by tapping them with a spoon (or I used a egg pin) right on the pointed end. Barely peel away and pour egg out (reserve two for later use). Wash the shells with warm water and place upside down on the cooking rack. Cook for 20 minutes to sterilize the shells.

custard:

1 cup milk (or heavy cream)

1/4 cup sugar

2 eggs, lightly beaten

1/4 tsp. vanilla

***in a small saucepan whisk together milk and sugar. Heat until the milk is hot but not boiling. Remove from heat and gradually (while whisking constantly) pour reserved two eggs into the milk. Don't pour to quickly otherwise it'll get clumpy. Return to medium heat and let thicken (until it's a bit bubbly). Remove from heat and add vanilla. Pour custard into cooled egg shells and put in fridge to harden.

Mango "yolk"

1 medium mango

2-3 TBS sugar

1/4 tsp. lemon juice

***cut mango in chunks and puree the flesh with sugar and lemon juice. Transfer to a piping bag or a zip block bag (cut the corner). When the custards are firm spoon a tiny bit out to make a little hole for the mango puree to go. Pipe in the mango and return to fridge until your ready to devour them :-).

Happy Easter you all! 

Dulce de Leche Bars...just hold on to your hats

All I have to do is say the words "dulce de leche" and my mouth starts watering. Even if I use to say it completely wrong until a wonderful stranger informed me that it's not said duls--dee--lech but rather  dolchay-day-lechay.

I might have giggled in complete embarrassment, which then took a turn for the worst in defending my stupidity. Why in the world don't "they" spell it the way it's suppose to be said? Just to make idiots out of people like me?! It's like bruschetta...which I always pronounced broo-shetta, but in actuality (according to my husband who lived there for two years, so I guess I'll take his word for it) it's suppose to be pronounced as broo-sk-etta.

Go figure?!

Anyways besides the point...whether you pronounce it right or not this stuff is amazing times ten. It is very rich, so a small square will suffice. Well, until about ten minutes later when you're crawling back for a second small square, and then a third.  Than suddenly you realize that when people tell you it's a "rich dessert" it simply means its better in small consistent increments. :-)

No, but in all seriousness it's delicious and great for the holiday baking season! You'll just have to taste it yourself!

 ^^^and then there was one...^^^

DULCE de LECHE BARS

crust:

18 graham crackers-crushed (I actually by the already crushed box of crackers in the baking isle)

4 T sugar

1/2 tsp. salt

1/2 cup butter-melted

***make and refrigerate for 30 minutes. Than bake at 350 degrees for 17 minutes. Cool completely!

filling and topping:

3 T cornstarch

2 T milk

***mix cornstarch and milk in bowl and set aside

2 (14oz)  cans sweetened condensed milk

4 T unsalted butter

2 T karo syrup

8 oz. milk chocolate chips

1 tsp. vegetable shortening

***bring condensed milk, butter and syrup to a boil over medium heat, stirring constantly to avoid burning. Whisk in the milk and cornstarch mixture until thick. Pour over cooked and cooled crust. Bake at 350 for 8 minutes (until the top starts to bubble). Refrigerate for about 2 hrs.

       Microwave butter and shortening and spread over cooled filling. Refrigerate for another 45 minutes. Cut into small squares and serve immediately after cooling (the condensed milk seems to drain a bit, so it's better to serve immediately).

substitution: if you don't want it to be as rich you can substitute the chocolate topping with whipping cream and then drizzle about 4 oz. of melted chocolate over the top of the cream. Just sayin' :-).

Halloween Swig Cookies

What better way to celebrate the upcoming festivities of Halloween than with a copycat recipe of the infamous swig sugar cookies?! Except, for this recipe, I made a few adjustments. Instead of vanilla frosting I made chocolate frosting; and instead of white dough I made orange dough because well ya' know that's how I ro' (I try people, I try).

Caution: These cookies are extremely addicting and as a matter of fact we gave them ALL away (well, okay not ALL but MOST) because the husband is on a "clean eating kick". Totally kills all the fun. 

***recipe is at the bottom of the post!

HALLOWEEN SWIG COOKIES:

• 
  

• Cookie Dough:

• 1 Cup Butter, softened
• ¾ C Vegetable Oil
• 1¼ C Sugar (plus ¼ cup reserved)
• ¾ C Powdered Sugar
• 2 T Water
• 2 Eggs
• ½ t Baking Soda
• ½ t Cream of Tarter
• 1 t Salt
• 5½ C Flour
• 8-10 drops orange food dye
• 
  
• Frosting:
• ½ cup butter, softened
• ¾ C Sour Cream
• 5 Cups powdered Sugar
• 1 t salt
• ¼ C Milk
• 1/2 C cocoa powder

INSTRUCTIONS

1. Preheat oven to 350 degrees. In a medium sized mixing bowl, combine flour, baking soda, cream of tarter, and salt. Set aside.
2. In a large mixing bowl, cream together butter, vegetable oil, sugar (1¼ C), powdered sugar, and water. Add in eggs and food dye.
3. Slowly add in flour mixture until combined. Roll the dough into golf sized balls and place onto a non stick cookie sheet.
4. To give the cookies their signature rough edge, dip the bottom of a glass into the reserved ¼ cup sugar and press onto the cookie ball to flatten the cookie. You still want the cookie to be thicker so don’t press them to thin.
5. Bake for 8-10 minutes or until the bottom is lightly brown. The cookies stay soft so do not over bake.
6. To make the frosting: Cream together butter, sour cream, and salt. Add the powdered sugar and cocoa. Add in the milk to the desired consistency. Spread over cooled cookies and store in an airtight container.