Chocolate Layer Cake

(This comes from my sister in law, for a cake made for my birthday. To fill 2 standard cake pans, she recommends doubling it ~n)

(As found in Taste of Home magazine)

Cake Ingredients
¼ cup shortening
1 cup sugar
1 egg
½ tsp vanilla extract
1 cup all-purpose flour
¼ cup baking cocoa
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
¾ cup milk

Icing Ingredients
½ cup butter, softened
2-1/2 cups confectioners’ sugar
½ cup baking cocoa
1 tsp vanilla extract
2 to 3 TBS hot water

Directions
1. In a mixing bowl, beat shortening and sugar. Beat in egg and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; add to creamed mixture alternately with milk.
2. Pour into a greased and floured 9-inch round baking pan. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely.
3. For frosting, in a small bowl, cream butter. Gradually beat in the confectioners’ sugar, cocoa, vanilla and enough water to achieve spreading consistency.
4. To assemble, cut cake in half. Place one half on a serving plate. Spread with ½ cup frosting. Top with remaining cake. Spread remaining frosting over top and rounded edge of cake.

Yield: 4 servings

Peanut Butter Chocolate Snack Cake

Because my boys love their peanut butter chocolate everything.

Peanut Butter Chocolate Snack Cake

1 1/2 cups light brown sugar, packed
1/2 cup peanut butter
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour (6 ounces)
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk (8 ounces)
2 ounces unsweetened chocolate, melted

Grease and flour an 8-inch square baking pan. Heat oven to 350°. Beat peanut butter and butter together. Beat in brown sugar until light; add eggs and vanilla and beat until blended. Combine flour, baking powder, and salt. Slowly beat in about 1/3 of the flour mixture and half of the milk. Repeat additions, ending with remaining flour. Beat just until blended.

Measure about 1 cup of the batter into a small bowl. Spread half of the remaining light batter into prepared pan. Into the reserved batter, stir in melted chocolate until well blended. Drop chocolate batter onto the light batter; spread over the light batter. Spoon remaining light batter over the chocolate layer; spread carefully. Using a small spatula or butter knife, swirl the batter to create a marble effect.

Bake for 25 to 30 minutes. Cool in a pan on rack for 15 minutes. If desired, turn out of pan onto a serving plate and cool completely, or leave in pan and cool completely.

Uber Banana Bread

My banana bread always comes out the moistest, sweetest, densest stuff. The trick is to use bananas that are so over ripe that they're mushy.

Uber-Messy Banana Bread

1 cup Sugar
½ cup Butter Substitute
2 cup Flour
1 teaspoon Baking Soda
3 Large Overripe Bananas
1 Egg, beaten
1/2 cup light brown sugar

Preheat oven to 350°. Cream sugar and butter together. Mash the ‘nanners and add to the sugar mix. Add the flour, baking soda, and blend well. Scrape into an ungreased loaf pan then sprinkle brown sugar over the top. Bake for 45 minutes to 1 hour. A knife inserted into the loaf center will draw clean.

Apple Muffies

This afternoon I got the baking bug. This is the first thing that I made.

Apple Muffies

3 cups of apples, peeled and diced
1/2 cup of water
1 cup of brown sugar, packed, divided into 1/2 cups
2 cups sifted flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1 tablespoon of unsulphured molasses
1 teaspoon of cinnamon
1/2 teaspoon of cloves
1/2 teaspoon of ginger
1/2 teaspoon vanilla extract
1 cup of oatmeal
1/2 cup of seedless raisins
2 eggs, beaten
1/4 cup of oil

Preheat to 350°. Combine the chopped apples, water and 1/2 cup of the brown sugar. Cook for about 10 minutes over medium or until the apples are almost tender. Allow to cool.

In a mixing bowl, combine the flour, baking powder, baking soda, ginger, cinnamon, cloves, oatmeal and raisins. Stir in the cooled apple mixture, eggs, remaining brown sugar, molasses, vanilla and the oil. Mix together until just moistened.

Bake in an ungreased muffin pan for about 30-35 minutes at 350°. Cool for about 10 minutes before removing from the pan.

The bread may be lightly frosted with a mixture of 1 cup powdered sugar and 2 or 3 teaspoons of warm water or sprinkled with raw sugar partway through the baking process.

Apple Rice Pudding

This is one of my new attempts at playing with recipes for lactose free goodies. Not terrible adventurous but it feels like it accomplished a sense of comfort foodness.

Apple Rice Pudding

3 sm. apples, peeled, cored & diced
1 1/2 c. cooked rice
1 cup vanilla almond milk
8 dates, finely sliced
1/2 teaspoon vanilla
1 tablespoon sugar substitute
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 tablespoon vegetable oil
3 eggs, separated

Preheat oven to 325 degrees. In a large bowl stir together all ingredients except egg whites. Beat egg whites until stiff. Fold into apple-rice mixture. Turn into a 1 1/2 quart casserole. Set casserole in a large baking pan to a depth of 1 inch. Bake for 70 minutes. Serve warm or chilled.

Vanilla Bean Panna Cotta

If I can have a favorite dessert this is it.

Vanilla Bean Panna Cotta

Vegetable oil
1 cup whole milk
1 cup whipping cream
1/2 vanilla bean
5 tablespoons fresh lemon juice
2 teaspoons unflavored gelatin
1/2 cup sugar
1 cup crème fraîche**
2 tablespoons grated lemon peel
Chosen topping

Lightly oil six 3/4-cup ramekins or custard cups. Mix milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Cover; let steep 30 minutes. Remove vanilla bean.

Pour lemon juice into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir sugar and gelatin mixture into milk mixture. Stir over low heat just until sugar and gelatin dissolve, about 2 minutes. Remove from heat. Whisk in crème fraîche and lemon peel. Divide among ramekins. Cover; chill until set, at least 6 hours or overnight.

Top with chocolate shavings, fruit marmalade, caramel sauce, fresh fruit, etc.

**Available at some supermarkets. If unavailable, heat 1 cup whipping cream to lukewarm (85°F). Remove from heat; mix in 2 tablespoons buttermilk. Cover; let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Chill until ready to use.

Melktert (African Custard Pie)

Ooo custard pie! I'm half tempted to say that a bit of coconut needs to be added into the recipe, too. I'll add a note once I've had a chance to make it.

Melktert

3 tablespoons butter, melted
1 cup white sugar
3 egg yolks
1 cup cake flour
1/4 teaspoon salt
1 teaspoon vanilla extract
4 cups milk
3 egg white
1 tablespoon cinnamon sugar

Preheat the oven to 375 degrees F. Coat a 9 inch deep dish pie plate with vegetable oil cooking spray. Insert pie crust. Prebake the crust for 10-12 minutes.

Bring half the milk and butter to the boil

In a seperate bowl cream the sugar, egg yolks, flour, salt and vanilla with the rest of the milk. Add some of the hot milk to the creamed mixture. Add the mix the pot and heat gently until it thickens Do NOT boil

Fold in the egg whites and pour the filling into the pie crust. Sprinkle the cinnamon sugar on top. Bake for 20-25 minutes or until the center is set when you gently jiggle the pie. Serve hot or cold.

Soft Set Baked Custard for Two

Egg custard is one of my favorite desserts of all time. I especially love the notion of the tiny crocks or pyrex dishes, the smell of it cooking, the dash of nutmeg. It reminds me of my grandmother Margaret.

Soft Set Baked Custard for 2

1 egg
1 cup milk
3 tablespoons sugar
3/4 teaspoon vanilla extract
1/8 teaspoon salt
1 dash ground nutmeg

Beat the egg well. Add the milk, sugar, vanilla and salt; mix. Pour into two ungreased 6-on. custard cups. Sprinkle the nutmeg atop. Place cups in a baking pan. Fill pan with hot water to a depth of 1 in. Bake, uncovered, at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean.

Mission Bay Flan

Eating flan can really make you pack in the pounds. This flan recipe uses a lot less sugar and presweetened milks to bring you an airier dish that won't overpower the topping you choose to serve with it.

Mission Bay Flan

8 eggs
2/3 cup sugar
1/4 teaspoon salt
2 (12 fluid ounce) cans evaporated milk
2 teaspoons vanilla
1/2 cup brown sugar

Beat the eggs slightly; add sugar and salt. Blend the milk and vanilla into the mixture.

Sift brown sugar into bottom of eight 5-ounce custard cups or a 1-1/2-quart baking dish. Pour custard mixture over sugar. Place in a shallow baking pan of hot water. Bake at 325 degrees F for 30-40 minutes or until knife inserted near center comes out clean. Chill overnight. Sprinkle with additional brown sugar before serving or unmold to serve.

Quick Fruit Sorbet

I'm really missing sweet treats at the moment. This is what I've been doing to stave off cookie wants.

Quick Fruit Sorbet

1/2 cup sugar (or honey or sweetener equivalent)
1 1/2 tsp cornstarch
2 cups water
2 cups pureed strawberries (or other berries, bananas, canned peaches, etc)

Dissolve the sugar and cornstarch in the water in a large saucepan over low heat, then boil until thick, like syrup, about ten minutes. Remove from the heat and cool. When the sugar syrup is completely cooled, add the pureed fruit and mix well. Place in a plastic contained and freeze, uncovered, until it is solid. Cut the sorbet into chunks, then process in a blender or food processor until smooth and creamy. Put the sorbet back into the freezer and allow to freeze for another 4 hours.

**I've also subbed out some of the water for lemon or lime juice for a slightly more tart mix.

Crustless Ricotta Cheesecake

I'm eating this now. And enjoying it with every fiber of my being. Nom. It is light and delicate and sweet.

Crustless Ricotta Cheesecake

2 pounds ricotta cheese
2/3 cup white sugar
1/3 cup all-purpose flour
5 eggs
2 teaspoons lemon zest
2 teaspoons vanilla extract
1/8 teaspoon salt

Preheat oven to 300 degrees. Set rack in the middle of the oven. Butter and flour a 9 1/2 inch springform pan, and tap out excess flour.

Place the ricotta in a large mixing bowl, and stir it as smooth as possible with a rubber spatula. Stir the sugar and flour together thoroughly into the ricotta. Stir in the eggs 1 at a time. Blend in the vanilla, zest and salt. Pour batter into the prepared pan.

Bake in the center of the oven for about 75 minutes or until a light golden color. Make sure the center is fairly firm, and the point of a sharp knife inserted in the center comes out clean. Cool on a wire rack. It will sink slightly as it cools. Cover, and chill till serving time.

Serve plain or with marmalade as a glaze.

Sweet Cream Fruit Tartlettes

I'm a sucker for tartlettes of any kind, especially if they use a graham cracker crust. Instead of using the cream recipe you can also try key lime filling or cheesecake filling.

Sweet Cream Fruit Tartlettes:

5 - 6 tablespoons (70 - 85 grams) unsalted butter, melted
1 1/4 cups (125 grams) graham cracker crumbs
2 tablespoons (30 grams) granulated white sugar

Mix together the graham cracker crumbs, melted butter and sugar. Evenly divide the mixture and press onto the bottom and up the sides of eight - 4 inch (10 cm) tart pans with removable bottoms. (Each tart will use 2 - 3 tablespoons of the graham cracker crumb mixture.) Place the tart shells in the refrigerator to chill while you make the filling.

**Note: Instead of individual tarts you can make one 9-inch (23 cm) tart.

Cream Filling:
8 ounces (227 grams) cream cheese, room temperature
4 ounces (113 grams) white chocolate, chopped and melted
1/4 cup sour cream or creme fraiche
fruit

Melt the chopped chocolate in a heatproof bowl over a saucepan of simmering water (watch carefully as white chocolate scorches very easily). Remove from heat and set aside. In a large bowl, beat the cream cheese until fluffy and smooth (about 2 - 3 minutes). Add the melted white chocolate and then the sour cream, beating until you have a creamy smooth mixture. Evenly divide the cream among the tart shells smoothing the tops with the back of a spoon or an offset spatula. Cover and refrigerate until firm.

To serve: Top with fresh berries or cut up fruit.

Cherry Rhubarb Pie

I've only had it once. And it was an anemic little slice overpriced to a silly amount, but it was goooooooood! Someone take a pictue of a rhubarb for me. I have no idea what it looks like aside from 'pink'.

Cherry Rhubarb Pie

1 pound rhubarb, cut in 1/2-inch slices (about
1 (16 ounces) can pitted tart red cherries, drained
1 1/4 cups sugar
1/4 cup quick-cooking tapioca
1 recipe plain pastry, made with 2 cups of flour

Combine sliced rhubarb, cherries, sugar and tapioca; let stand 10 to 15 minutes. Line a 9-inch pie plate with pastry; pour in filling. Roll out remaining pastry about 10 inches. Cut strips of dough ,1/2-inch wide. Lay several strips on top of filled pie at 1-inch intervals. Fold back every other pastry strip; fold down as you weave crosswise strips over and under.

Trim even along outer edge of pie; seal edges. Dampen edge of pie slightly with water and place extra strips around entire rim of pie, covering ends of lattice. Flute pastry edge, pressing well all around to seal. Bake rhubarb pie at 400° for 40 to 50 minutes.

Peek-a-Berry Boos aka Thumbprints

I don't know why, but when I'm Pregnant I craaaave these. Also yummy in non-pregnant states. Scrumptious with tea. We also refer to them as "thumbprints" because of how we make the depression with our thumbs. I asked my mom for the recipe and here's what she sent:

Dear Nikki,

I hope I copied this right. It sounds Yummy. I should bake some too!! Oh and I would say, if you don't have almond extract, just use vanilla. LOve mommy

Preheat oven to 400 degrees.

in large bowl BEAT: 

1 c. brown sugar

3/4 c. sugar

1 c. margarine

     until light and fluffy.

Add:

1/2 c. water

1 tsp. almond extract

2 eggs

     blend well.

Lightly spoon flour into measuring cup; level off. 

In seperate bowl, combine:

3 c. flour

2 c. quaker oats

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp. cinnamon

     mix well.

Gradually add flour mixture to sugar mixture. Mix at low speed until blended.

Drop off rounded teaspoonful 2 in. apart onto ungreased cookie sheet. Make depression into each cookie and fill with 1/2 tsp. preserves. 

Bake at 400 degrees 6-9 mins.

Remove from cookie sheet immediately.

Peanut Butter Fudge

1 cup peanut butter

1 cup karo syrup

1 1/4 cups nonfat dry milk solids

1 1/4 cups confectioners sugar

hand mix this recipe. blend P.B. and Karo into bowl. add dry ingredients. knead until smooth. If cutting into squares, roll to 1/2" thickness and cut. Otherwise roll into balls and dip in melted chocolate. Freeze before dipping in chocolate. return to freezer to set chocolate. Store in freezer or refridgerator. Makes about 2 Lbs or 50 balls per batch.

Chocolate Crinkle Cookies

2 cups granulated sugar

3/4 cup vegetable oil

3/4 cup heshey's cocoa

4 eggs

2 tsp vanilla 

2 1/3 cups all purpose flour

2 tsp baking powder

1/2 tsp salt

powdered sugar

in large mixer bowl stir together granulated sugar and oil. add cocoa, blending well. beat in eggs and vanilla. stir together flour, baking powder and salt. add to cocoa mixture, blending well. cover, refridgerate until dough is firm enough to handle (6 hrs). Heat oven to 350. grease cookie sheet. shape dough into 1 in balls; roll in powdered sugar. place 2 in. apart on prepared cookie sheet. bake 12-14 mins or until almost no indentation remains when touched lightly and tops are crackled. remove from cookie sheet to wire rack. cool completely. about 4 doz cookies.

Toll House Cookies

in small bowl combine: 

2 1/4 cups unsifted flour (add 1/4 more for firm cookies)

1 tsp baking soda

1 tsp salt

in another bowl cream:

1 cup softened butter or margarine

3/4 cup sugar

3/4 cup firmly packed brown sugar

1 tsp vanilla

2 eggs

combine mixtures. mix well.

2 cups semi sweet morsels

1 cup chopped nuts (opt. or can add extra choc chips instead of nuts)

drop by rounded teaspoonfulls onto nonstick cookie sheets. bake at 375 deg. f for 8-10 min. remove from oven when desired doneness is achieved. cool completely before storing.

OPTIONAL- for Toll house pan cookie: Grease pan (15x10x1" or similar size), bake at 375 deg for 15-20 mins. cool before cutting into cookie bars. Can use cookie cutters to cut out shaped bars.

Neiman Marcus Cookies

2 cups butter

24 oz chocolate chips

4 cups flour

2 cups brown sugar

2 tsp baking soda

1 tsp salt

2 cups sugar

1 8oz hershey bar, grated

5 cups oatmeal (opt- run it through a blender for smoother cookies)

4 eggs

2 tsp baking powder

2 tsp vanilla

3 cups chopped nuts (of your choice. optional)

measure oatmeal and blend in blender to a fine powder. cream the butter and sugars. add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder and baking soda. add chocolate chips, hershey bar, and nuts. roll into balls, place 2in apart on cookie sheet. bake 10 mins at 375 deg f. makes 112 cookies.

Reese's Peanut Butter Cup Cookies

1/2 cup butter

1/2 cup peanut butter

1/2 cup brown sugar

1 egg

1/2 tsp vanilla

1 1/2 cups flour

3/4 tsp baking soda

1/2 tsp salt

1 bag peanut butter cups, unwrapped (~48)

cream first 4 ingredients. beat in egg and vanilla. add flour, soda, salt. shape into 1 in balls and put in small muffin tins. bake at 375 deg f for 8- 10 mins. pu peanut butter cup into each hot cookie while in tin. keep in pan 10 mins to cool.

Peanut Blossoms

1 1/3 cups flour

1/2 cup margarine

1/2 cup peanut butter

1/2 cup packed brown sugar

1/2 cup sugar

1 egg

2 tbs milk

1 tsp vanilla

1 tsp baking soda

1/2 tsp salt

48 hershey kisses, unwrapped

preheat oven to 375 deg f. combine all ingedients except candy into large bowl. mix until dough forms. shape into balls about 1 teaspoon each. roll in sugar and place on nonstick cookie sheets. bake 10-12 mins. remove from oven and top each cookie immediately with a candy kiss. cool on cookie rack.