raspberry buttermilk cake

I made this as one of my Easter desserts this year. I really thought it turned out well, however, next time, I may add a few more berries and maybe not bake as long.

The raspberries were fresh from my mother-in-law's garden. They were frozen at the end of last year's gardening season, so we thawed them, removed the excess moisture and they were more flavorful than grocery store bought raspberries.

I used a springform pan - makes it easy to cut the cake when you can remove the sides of the pan. I also forgot to line my pan with parchment paper, but it was all good.

Raspberry Buttermilk Cake
Adapted from Gourmet

Isn't it pretty? Pillows of cake that seem to swallow up the raspberries. mmmm.

Serves 6

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries (about 5 oz); or frozen raspberries (thawed & drained well) You can also substitute with other types of berries.

Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan or springform pan. Whisk together flour, baking powder, baking soda, and salt. Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well. At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 Tbsp sugar. Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. (I took my cake out of the oven at 20 minutes. Cool in pan 10 minutes, then place onto a rack and cool to warm, 10 to 15 minutes more. Dust the top with confectioner's sugar, cut and serve with real whipped cream.

carrot cake with cream cheese frosting

Jeff and my kids LOVE carrot cake. I made this for Jeff's birthday one year and Brendan requested it for his first communion celebration. This year, I made it for our Easter Sunday dessert. It's fabulous with a nice cup of coffee.

Alton Brown's carrot cake with cream cheese frosting

Makes 1 (9-inch) cake

Unsalted butter, for the pan
12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
12 ounces grated carrots, medium grate, approximately 6 medium
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
10 ounces sugar, approximately 1 1/3 cups
2 ounces dark brown sugar, approximately 1/4 cup firmly packed
3 large eggs
6 ounces plain yogurt
6 ounces vegetable oil
Cream Cheese Frosting, recipe follows

Preheat oven to 350 degrees F.

Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.

Put the carrots into a large mixing bowl and set aside.

Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.

In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.

With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.

Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.


Cream Cheese Frosting:

8 ounces cream cheese
2 ounces unsalted butter, room temperature
1 teaspoon vanilla extract
9 ounces powdered sugar, sifted, approximately 2 cups

In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.

Place the frosting in the refrigerator for 5 to 10 minutes before using.

Yield: approximately 2 cups

pumpkin roll

I have always seen pictures of these on the side of the Libby pumpkin can, and I had extra cans of pumpkin in my lazy susan so, I decided to try out the recipe...plus, I like a good baking challenge. This recipe was actually really easy.

Libby's Pumpkin Roll (10 servings)

Cake:
powdered sugar
3/4 cup all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
3 large eggs
1 cup granulated sugar
2/3 cup 100% pure pumpkin
1 cup chopped nuts (optional) - I left them out

Filling:
1 pkg. (8 oz.) cream cheese (softened)
1 cup sifted powdered sugar
6 tbsp. butter (softened)
1 tsp. vanilla extract
powdered sugar

For Cake: Preheat oven to 375 degrees. Grease 15x10 inch jelly roll pan; line with parchment paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts (if desired.)

Bake for 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

For filling: beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

creme brulee

"I think every woman should have a blowtorch." - Julia Child

Indeed, Julia's right. The first time I tried creme brulee, I was in love. The crispy, caramelized top is my favorite part of the dessert - a magical outcome of sugar and a kitchen torch. The creamy goodness below is just as divine.

Using my kitchen torch is likely the most controlled use of fire I'll ever experience in my lifetime. And, I feel so powerful - that's what I'm talkin' about.

I hope you enjoy this recipe as much as I do...

Creme Brulee
recipe & photo courtesy of Williams Sonoma

Ingredients:
1/2 vanilla bean
2 cups heavy cream
3 egg yolks
Pinch of salt
1/4 cup plus 4 Tbs. sugar

Directions:
Preheat an oven to 300°F. Have a pot of boiling water ready. Line a baking pan that is 2 to 3 inches deep with a small kitchen towel.

Using a paring knife, split the vanilla bean lengthwise down the middle and scrape the seeds into a 2-quart saucepan. Add the cream, stir to mix and set the pan over medium-low heat. Warm the cream until bubbles form around the edges of the pan and steam begins to rise from the surface. Remove from the heat and set aside to steep, about 15 minutes.

In a large bowl, whisk together the egg yolks, salt and the 1/4 cup sugar until smooth and blended. Gradually add the cream to the egg mixture, whisking until blended. Pour the custard through a fine-mesh sieve set over a bowl. Divide the custard among four 5- or 6-oz. ramekins and place the ramekins in the prepared baking pan. Add boiling water to fill the pan halfway up the sides of the ramekins. Cover the pan loosely with aluminum foil and bake until the custard is just set around the edges, 35 to 40 minutes.

Transfer the ramekins to a wire rack and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or up to 3 days.

Just before serving, sprinkle 1 Tbs. of the sugar evenly over each custard. Using a kitchen torch, melt the sugar according to the manufacturer's instructions. Serve immediately.

Serves 4.

lemon bars

These are tricky, I won't lie. And, very lemony. But, Ina Garten's recipes are usually winners, so thought I'd give the recipe a shot. I found cutting them into bite size pieces was the perfect dose of lemon for me, but they seemed to lose their form in such small bites. It was difficult to know for sure when the filling was "set" as the recipe suggests. I also think I whisked my filling just a little too much, as it got a little bubbly and frothy, and as a result, the tops of my bars were a little white. Good thing they're dusted with confectioner's sugar.

Surprisingly, my daughter Clare loved these. She tried to share her love with a friend, but her friend wasn't sold by the bars. I served the majority of them for a staff appreciation lunch for my kids' school and I got a kind note from one of the staff. They were gone, so hopefully, another good sign. Next time I make them, I may tweak the level of citrus. See what you think - enjoy!

Lemon Bars
(adapted from Barefoot Contessa)

For the crust:

•1/2 pound unsalted butter, at room temperature
•1/2 cup granulated sugar
•2 cups flour
•1/8 teaspoon kosher salt

For the filling:

•6 extra-large eggs at room temperature
•3 cups granulated sugar
•2 tablespoons grated lemon zest (4 to 6 lemons)
•1 cup freshly squeezed lemon juice
•1 cup flour
•Confectioners' sugar, for dusting

Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment.

Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling,

whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles or bite size pieces and dust with confectioners' sugar.

homemade ice cream and fudge sauce

I LOVE ice cream! I grew up eating ice cream (Schwans vanilla in the tin cans, if you must know.) Today, I share a love of ice cream with my husband, Jeff and my kids. We have it at least weekly (more often in the summer.)

Here's some more recipes of my friend Molly's. I've had both and they are delicious! Enjoy!

Ice Cream

6 eggs beaten (can use an egg substitute if concerned about salmonella)
1 tsp salt
3 pts cream or half and half
2 ½ c sugar
3 T vanilla
3 c skim milk
Mix well and put into ice cream freezer.
Pack ROCK SALT (not table salt) around container.
Follow directions of the ice cream freezer.

Chocolate Sauce

(Molly says it's the best sauce EVER made.)
1 can (tall) carnation milk
2 c white sugar
4 T cocoa
4T butter
2 tsp vanilla
Combine sugar and cocoa and stir over low heat but do not melt sugar. When mixture is hot add butter and blend well. Add milk, stir constantly. Increase heat and boil rapidly for 1 minute. Remove from heat and add vanilla. Keeps well in fridge.

decadent caramel pecan brownies

I've been looking online for Byerly's killer brownie recipe forever. They are divine. Not having any luck, I stumbled across this recipe. With caramel, semisweet chocolate chunks, cocoa powder, pecans, butter, eggs and sugar, it sounded like a winner. And, each new dessert I bake in my test kitchen should add experience and help me improve my "less than average" baking repertoire, right? As a side note, I will say that parchment paper is a saving grace for baked goods.

I also have to say, I was pretty impressed with this one. Not sure I should have made two batches (one, a practice round for home, and two, the real deal.) And, I'm not sure that my 6 week abs video will come through for me now. I guess instead it may just take 7 weeks, especially after nibbling on a few of these...anyways...

I served this for a staff appreciation luncheon at my kids' school. I cut them into bite-size pieces and placed them in small white paper cups, which seemed to work well (being they're so rich), and they were gone when I picked up my dishes from school. Hopefully, that was a good sign.

Enjoy.

Caramel Pecan Brownies

Makes 2 dozen brownies.

1 package (14 ounces) caramels
1/2 cup evaporated milk
1 cup butter
2 cups sugar
2 teaspoons vanilla
4 eggs, slightly beaten
1 1/4 cups flour
3/4 cup cocoa
1/4 teaspoon salt
1 package (11 1/2 or 12 ounces) semisweet chocolate chunks, divided use
1 1/2 cups chopped pecans, divided use
1 teaspoon vegetable oil

To prepare oven, baking pan: Preheat oven to 350 degrees. Grease bottom and sides of 12-by-9-by-2-inch baking pan with shortening or spray with cooking spray. (I lined mine with parchment paper with extra on the ends so I could lift the brownies out to cut them.)

To melt caramels: In 3-quart sauce-pan, heat caramels and milk over low heat, stirring frequently, until caramels are melted and smooth.

To make batter: In 2-quart sauce-pan, melt butter over low heat. Remove from heat. Stir in sugar, vanilla and eggs until well blended. Stir in flour, cocoa and salt. Stir in 1 1/2 cups chocolate chunks and 1 cup pecans.

kristen's chocolate trifle

My good friend, Kristen, impressed me and others when she served this (and many other yummy dishes) for a shower. What's not to love with a blondie base, chocolate pudding and whipped cream!? Loved her orange juice modification as well - chocolate with a slight touch of orange.

Quick side note about Kristen... she is a master of entertaining. She nails it every time, and really should host her own show. Her food, her style, her presentation, her tables, etc. - spot on perfection. She knows how to throw a party. I always know who to ask for advice or ideas... Thanks Kristen :)

This recipe is definitely a keeper and something to be savored...enjoy!

Chocolate Trifle
(infused with a touch of KZ from Paula Deen's recipe)

blondie portion
· 3 eggs
· 1/2 cup (1 stick) butter
· 1 pound light brown sugar
· 2 cups self-rising flour
· 1 tablespoon vanilla extract

pudding portion
· 2 (3.4-ounce) packages cook-and-serve chocolate pudding mix
· 1/4 cup sherry (we replaced with pulp free orange juice)

whipped cream portion
· 2 cups heavy cream
· 1/2 cup sugar

· Mint sprigs, for garnish

Preheat oven to 375 degrees F.

Grease and flour a 13 by 9 by 2-inch pan. In a bowl, beat the eggs and butter together; add the brown sugar, then gradually add the flour and mix well. Stir in the vanilla. Spread the batter in the prepared pan and bake for 25 to 30 minutes. Cool and cut into squares (Blondies).

Prepare the pudding according to the package directions. Let cool slightly. Crumble the blondie squares into chunks, put them into a glass trifle dish or any pretty dish with tall sides, and sprinkle with sherry (or orange juice.) Spoon the pudding over the blondies.

All the above can be done the night before, place in the refrigerator covered overnight.

Beat the cream with the sugar just until stiff peaks form. Spoon the whipping cream onto the completely cooled trifle. Refrigerate until serving time.

Add mint to garnish. Could also add chocolate shavings to garnish. Serve.

molly's twinkie cake

So my good friend, Molly brought this to our house for dessert one evening and I was instantly hooked. Yum. I prefer the yellow cake mix for this, but I'm a yellow cake kind of girl. I'm sure the chocolate version is just as wonderful.

Molly's Twinkie Cake
(Molly says it's her Mom's recipe, so thank you, Molly's Mom!)

Grease 9x13 inch pan and either line bottom with wax/parchment paper or coat in flour.

You'll need a yellow or chocolate cake mix (I like Duncan Hines, but any will do.) Bake cake according to directions and let cool.

Filling: 5T flour and 1 c. milk. Cook on low, stir constantly until thick and set aside.

Mix: 1 c sugar, ½ c butter, ½ tsp salt, ½ c Crisco, 1 tsp vanilla

Then add flour mixture, beat until fluffy.

Slice cake in half, put filling between the layers.

Sift powdered sugar over top.

Chill and store in refrigerator. Serve.

chocolate mint brownies

Baking. Ugh. My skills in this area are less than par. Can't seem to get the timing down or master the perfection of doneness. My layer cakes are lopsided and my cookies too brown. I think it's the kitchen's fault. It has to be the lack of the Viking range, I'm sure of it. It couldn't be my inability...or could it? As an aside, I also struggle with frosting the finished products. Crumbs always seem to mix in while spreading the layer of frosting. Any tips here are appreciated... Regardless, I am in need of a baking overhaul. You heard it. 2011 will begin the journey of improvement.

I found this recipe for chocolate mint brownies. The mint layer can be colored green to make them festive for St. Patrick's Day. However, if you don't care for mint, these brownies are pretty amazing by themselves - they're rich and fudgy.

Chocolate Mint Brownies (adapted from joyofbaking.com)

Preheat oven to 325 degrees F (160 degrees C) and place the rack in the center of the oven. Have ready a 9 x 9 inch (23 x 23 cm) square baking pan that has been lined with parchment paper across the bottom and up two opposite sides of the pan. Set aside. The original recipe said to line the pan with aluminum foil, but I had issues with removing from bars once done.)
Brownie Layer:

1/2 cup (113 grams) unsalted butter, cut into pieces
4 ounces (114 grams) unsweetened chocolate, coarsely chopped
1 1/4 cups (250 grams) granulated white sugar
1 teaspoon pure vanilla extract
2 large eggs
1/2 cup (65 grams) all purpose flour
1/4 teaspoon salt

Brownies: In a stainless steel (heatproof) bowl placed over a saucepan of simmering water, melt the butter and chocolate.

Remove from heat and stir in the sugar and vanilla extract. Add the eggs, one at a time, beating well (with a wooden spoon) after each addition. Stir in the flour and salt and beat, with a wooden spoon, until the batter is smooth and glossy and comes away from the sides of the pan (about one minute).

Pour the brownie batter evenly into the prepared pan.

Bake in the preheated oven for about 25 minutes or until the brownies start to pull away from the sides of the pan and the edges of the brownies are just beginning to brown. A toothpick inserted in the center of the brownies will come out almost clean. Remove from oven and place on a wire rack to completely cool.

Mint Layer:

2 tablespoons (28 grams) unsalted butter, at room temperature
1 cup (115 grams) confectioners (powdered or icing) sugar, sifted
1 - 1 1/2 tablespoons heavy cream
1/2 teaspoon pure peppermint extract or 1-2 tablespoons creme de menthe
green food coloring (optional)

In the bowl of your electric mixer, or with a hand mixer, beat all the ingredients until smooth. Add a few drops of green food coloring if you want the frosting green. If the frosting is too thick, add a little extra cream. (The frosting should be just thin enough to spread.) Spread the frosting evenly over the cooled brownie layer. Place in the refrigerator for about 5-10 minutes or until firm.

Chocolate Glaze:

3 ounces (90 grams) semisweet chocolate, chopped
1 tablespoon (14 grams) unsalted butter

In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter. Spread over the mint filling and refrigerate for about 30 minutes or until the chocolate glaze starts to dull.

To Serve: Remove the brownies from the pan by lifting with the ends of the foil and transfer to a cutting board. With a sharp knife, cut into 30 squares. It is a good idea to wipe your knife between cuts with a damp cloth. These brownies can be stored in the refrigerator for several days or else frozen.

Makes about 30 1-inch (2.5 cm) squares.

You can see my kids enjoyed them. Brendan & Clare finished before I had a chance to snap some pictures, but Dane & Eleanor took a little more time.

dad's green exotic dessert (aka G.E.D.)

My dad makes a mean "GED." It's one of my faves and it remains a family favorite. He's made it so many times, he's able to whip it up by memory, and it's always a success. The hardest part is waiting for the dessert to chill and set before digging in to the pistachio goodness. Mmmmm. Delish. I hope you enjoy this as much as me and my family do.

Dad's Green Exotic Dessert - GED

Take out 3/4 of a 1/2 gallon box of vanilla ice cream to start to soften.

1st layer: Melt 1 stick of butter or margarine . Crush 45 Ritz crackers with a rolling pin on top of wax paper and mix with the butter. Smash that all to the bottom of a 9x13 in pan and flatten out hard with spatula then put the pan in the freezer while preparing the 2nd layer.

2nd layer:
3 packages of pistachio pudding (3 1/2 oz pkg)
3 cups of 2% or whole milk
Mix until well blended. Then add softened ice cream by blending it in with an electric hand held beater. Pour that on top of the first layer and refrigerate.

3rd layer: Any type of cool whip or real whipped cream - spread out as thick as you want.

4th layer: Crush up 4 heath candy bars or skor bars. Use a sharp knife to shave off the candy bars into flakes or cut into chips. Either sprinkle on top of entire dessert or reserve and top each individual piece with crushed candy.

Keep refrigerated, not in freezer.

Dig in and enjoy!

whole foods simple tiramisu

Anyone who knows me, knows I heart tiramisu. Tomorrow is Valentine's Day - a perfect day for dessert. I was happy to see Whole Foods published their recipe. Their version is a.maz.ing. enjoy. And don't mind the calorie and fat info. - it's well worth the indulgence.

Simple tiramisu (courtesy of whole foods market)

Serves 6 to 8

Ingredients
1 cup cold heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
8 ounces mascarpone cheese
1 1/2 cups espresso or strong brewed coffee, cooled completely
1/3 cup amaretto
1 1/2 cups bittersweet chocolate chips
20 ladyfinger cookies (such as 365 Everyday Value brand)
1 teaspoon ground cinnamon (optional)

Method In a large bowl or a stand mixer, whisk whipping cream with powdered sugar and vanilla until stiff peaks form. Reduce speed to low and mix in mascarpone just until blended. Take care not to over beat since this will cause the cream to start to separate. In a small bowl, combine espresso and amaretto. Dip ladyfingers one at a time in espresso mixture for 1 second, then allow to drain for 2 seconds and place in a single layer in the bottom of a loaf pan. With a rubber spatula, spread 1/3 of the cream mixture evenly over ladyfingers. Sprinkle with 1/2 cup chocolate chips. Repeat layers 2 more times until all cream and chocolate chips are used (there may be a few ladyfingers left over). Sprinkle with cinnamon and refrigerate for 30 minutes before slicing and plating. Leftovers may be refrigerated for up to three days.

Nutrition Per serving (About 6.5oz/184g-wt.): 550 calories (340 from fat), 38g total fat, 22g saturated fat, 6g protein, 51g total carbohydrate (less than 1g dietary fiber, 20g sugar), 100mg cholesterol, 50mg sodium Tags: Make Ahead, No Cook, Entertaining, Italian, Vegetarian Note: We've provided special diet and nutritional information for