Caramel Toffee Pie Cake

With this cake I took serious liberties.  My co-workers only request was that I make a cake using a recipe from the infamous Magnolia Bakery in New York City. (http://www.magnoliabakery.com/home.php)  So, I started looking through the cookbook and trying to out how to combine recipes and still come out with a delicious cake.  That is when I happened upon the Devils Food Cake recipe.  From there I originally thought, maybe I will try my hand at an ice cream cake, and use Magnolias Chocolate Chip Ice Cream recipe.  Then, I turned the page and I knew my choice had been made.  The next recipe was for a Caramel Toffee Pecan Ice Box Pie.  For this recipe, I have taken the filling for this pie, altered it just a bit, placed it between the layer of Devils Food Cake, and covered in Cool Whip.  Beware the this is a tall cake, I am talking like 6 inches.

Caramel Toffee Pie Cake:

 

Yum, butter and sugar all creamed together.

Here when it starts to smell like cookie batter, buttery and chocolaty. I kind of wanted to just eat the batter at this stage, but I powered forward, I was making a birthday cake for someone else.

So pretty...these cakes came out so smooth.

Yummy cake all put together!

Devil's Food Cake: (adapted from Magnolia Bakery's Devil's Food Cake Recipe)

3/4 cup (1 1/2 sticks) unsalted butter, softened

2 cups packed light brown sugar

3 large eggs, separated, at room temperature

3 cups all purpose flour

1 1/2 teaspoon baking powder

1 1/2 teaspoons baking soda

3/4 teaspoon salt

9 ounces unsweetened chocolate melted

1 1/2 cups coffee at room temperature

1/2 cup skim milk

1 1/2 teaspoon vanilla extract

1.  Preheat oven to 350 degrees F.  Spray three 9 inch cake pans with nonstick cooking spray and lightly flour.

2.  Melt chocolate using a double boiler over medium-low heat. (I use a metal bowl over a sauce pan filled 1/3 full of water.)  Let melted chocolate cool for 5-10 minutes.

3.  In a small mixing bowl, whisk together flour, baking powder, baking soda and salt.  Set aside.

4.  In a large mixing bowl, cream together butter and sugar.  

5.  Whisk in egg yolks in to the creamed butter until well combined; whisk in chocolate until well incorporated.

6.  Combine milk, coffee and vanilla in a measuring cup.

7.  Add the flour and coffee mixture to the sugar-butter mixture, alternating between flour and coffee, mixing between the addition of each.  Begin and end with the flour mixture.

8.  In a separate small bowl, beat the egg whites on high speed using an electric mixer until soft peaks form.  Gently fold the egg whites into the batter.

9.  Divide the batter among the three pans and bake in the center of the over for 30-35 minutes or until toothpick comes out clean.

10. Let the cakes cool in the pans for 5-10 minutes, then remove from pans and finish letting the cakes cool on a rack until they are at room temperature.

Caramel Toffee Ice Box Pie Filling: (adapted from Magnolia Bakery's Caramel Toffee Pecan Ice Box Pie Recipe)

8 ounces caramels

3 tablespoons heavy cream

1 teaspoon vanilla

1/2 pound (1 8-ounce package) 1/3 fat cream cheese, softened

3/4 cup heavy cream

1 tub Coolwhip, defrosted

1.  In a medium sized sauce pan over low heat slowly melt caramels with 3 tablespoons heavy cream.  Let cool to room temperature 10-15 minutes.

2.  Mix melted caramel sauce and vanilla in with the cream cheese until well combined.

3.  In a separate bowl, beat the heavy cream on high speed using an electric mixer until soft peaks form.  Gently fold the whipped cream into the caramel-cream cheese mixture.

4.  Lay the bottom layer of cake on the cake stand.  Gently spread 1/2 of pie filing onto the layer.  Repeat with next layer of cake.  And finish by placing the last layer on top.  Place in refrigerator until just before serving. 

5.  Before serving cover cake with defrosted Coolwhip, then serve.  Enjoy!

The Best Gluten-Free Carrot Cake

In the past few years, I have met more gluten-free individuals...I moved to DC knowing only one other person, a family friend.  Right before I left for DC I tried my hand at making her a lemon-blueberry gluten-free pound cake.  It turned out okay, not great.  Now however with three gluten-free people in my office I have had the opportunity to try my hand at a few different things: peanut butter cookies, chocolate cake, cinnamon streusel muffins, brownies and this carrot cake that you would hardly know is gluten-free.  Enjoy!

Gluten-free Carrot Cake with Cream Cheese Frosting: 

***double the recipe to make a two layer cake.

Gluten-free Carrot Cake:

1/2 cup canola oil

1 cup light brown sugar packed

3 large eggs

1/3 cup plain yogurt

2 teaspoons vanilla

1 tablespoon honey or agave nectar

2 cups Pamela's Ultimate Baking and Pancake Mix (can be found at Wholefoods)

1 teaspoon pumpkin spice

1 teaspoon cinnamon

3/4 cup flaked sweetened coconut

1 1/2 cups finely shredded carrots

1/2 cup raisins

3/4 cup crushed pineapple drained

1.  Preheat oven to 350 degrees F.  Spray a 9 inch cake pan with nonstick cooking spray and flour.

2.  In a large mixing bowl cream together oil and sugar, then add in eggs, yogurt, vanilla and honey until well combined.

3.  In a separate mixing bowl using a whisk, combine baking mix, pumpkin spice and cinnamon.

4.  Mix dry ingredients into wet, the mixture will be thicker than normal cake batter.

5.  Fold in coconut, carrots, raisins and pineapple.

6.  Pour mixture into cake pan and using a spatula spread to make even in the pan.

7.  Bake in the center of the oven for 40-45 minutes, or until toothpick comes out clean.  

8.  Let cool in pan for 10 minutes, then remove from pan and let cool on rack until room temperature.

Cream Cheese Frosting:

8 oz 1/3 fat cream cheese, softened

1/2 cup (1 stick) unsalted butter, softened

1 teaspoon vanilla

4 cups powdered sugar

1.  With a mixer cream, together cream cheese and butter until smooth and well combined.

2.  Mix in vanilla.

3.  On a lower speed, mix in powdered sugar one cup at a time.  If frosting begins to appear dry, taste.  It is okay to not use full amount of powdered sugar.

March Birthday # 2

Happy Birthday EB!  This time I needed a dessert that would travel easily, handle well and not require a fork.  EB's favorite type of cake is German Chocolate Cake and last year I made her this Inside-Out German Chocolate Cake, which was pretty awesome(http://www.epicurious.com/recipes/food/views/Inside-Out-German-Chocolate-Cake-103202). This year I thought I would turn this cake into a whoopie pie.  I made Devil's Food Whoopie Pies and took the normal creamy, nutty, coconuty frosting and used it to fill these decedant pies. 

German Chocolate Whoopie Pies:

*Makes 10-12 large whoopie pies.

Just the pies.

Coconut-Pecan Filling:

2 cups sweetened flaked coconut

1 cup coarsely chopped pecans

14 oz canned sweetend condensed milk

1 tablespoon vanilla extract

1.  Preheat oven to 325 degrees F.

2.  Spread coconut on a baking pan and the pecans on another baking pan.

3.  Place coconut on lower third oven rack and pecans on top third oven rack.

4.  Toast until coconut is golden brown, stirring occasionally for 12 to 18 minutes.  Remove pans from oven and let cool.

6.  Increase oven temperauture to 425 degrees F.

7.  Pour sweetened condenced milk into a 9 inch pie pan.  Cover tightly with aluminium foil.

8.  Place pan in a water bath. I used a 9x13 inch cake pan and filled the pan 3/4 full with water.

9.  Bake milk for 45 minutes in the middle of the oven. 

10.  Refill baking pan if necessary and bake for another 45 minutes until milk is thick and browned.  (While milk is baking for the last 45 minutes prepare whoopie batter.)

11.  Remove pie pan from water bath.  In a medium sauce pan, pour in the milk and mix in the coconut, pecans and vanilla.  Keep warm on stove while baking whoopie pies.  Stir occationally.

Devil's Food Whoopie Pies:

6 tablespoons unsalted butter, melted

1 cup sugar

1 teaspoon vanilla extract

1 large egg

2 cups all purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

3/4 cup milk

1.  Preheat oven to 350 degrees F.

2.  Cream together butter and sugar.  Then mix in egg and vanilla extract. Set aside.

3.  Whisk together flour, cocoa powder, baking soda and salt.

4.  Add the flour and milk to the sugar-butter mixture, alternating between flour and milk, mixing between the addition of each.  Begin and end with flour mixture.

5.  Using a tablespoon or small ice cream scoop, scoop dough on to parchment paper covered cookie sheet 1 1/2 inches apart.  You can make the whoopie pies as large or as small as you like. 

6.  Bake for 12 to 14 minutes. You should be able to touch the top of a whoopie pie without creating an indention.  Tester should come out clean.

7.  Let cool on a baking rack and fill with warmed coconut-pecan filling. 

Enjoy!

March Birthdays

With March comes more office birthdays (3 this month), the hope of spring strawberries, raspberries and blackberries, pastel colors and last but not least sandals on those first warm days of spring.  The birthday dessert requested this time around was something combining chocolate and raspberries.  My go to for this mixture is always devils food cake with raspberry sauce and a lite buttery cream cheese frosting. (Thank you Ganache  for introducing me to this combination and for all of the wonderful cake.  http://www.ganachebakery.com/ ) 

Devil's Food Cupcakes with Raspberry Sauce and Vanilla Cream Cheese Frosting:

*Makes 22-24 cupcakes

Raspberry sauce reducing on stove.

Butter, sugar and vanilla creamed together.

Devil's Food Cupcakes:

1/2 cup (1 stick) unsalted butter, softened

1 1/2 cups sugar

2 large eggs, room temperature

1 teaspoon vanilla

9 tablespoons unsweetened cocoa powder

1 1/2 cups flour

1/2 teaspoon salt

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 cup strong coffee, room temperature

1/2 cup skim milk

1.  Preheat oven to 350 degrees F. Line two cupcake tins with a total 20 cupcake liners and spray with non-stick cooking spray.

2.  In a large mixing bowl, cream together butter and sugar until well combined.  Add in vanillas and eggs, mix well until combined.

3.  In another large mixing bowl mix together cocoa powder, flour, salt, baking soda and baking powder.

4. Combine milk and coffee in a measuring cup.

4.  Add the flour and milk mixtures to the sugar-butter mixture, alternating between flour and sugar, mixing between the addition of each.  Begin and end with flour.

5.  Using a tablespoon or small cookie scoop, scoop two tablespoons or scoops into each cupcake.

6.  Bake for 18-20 minutes, or until tester comes out clean.  While cupcakes are baking prepare raspberry sauce.

7.  Remove from oven and before cupcakes cool, using a spoon, press cupcake down in center to create a small indentation.

Raspberry Sauce:

2 pints raspberries

1/4 cup sugar

1 tablespoon lemon juice

1. Cook raspberries, sugar and lemon juice in a sauce pan over medium heat for approximately 10 minutes until raspberries are broken down.  Remove heat and strain through a metal sieve to remove seeds.

2.  Let cool until for 10 minutes.  Prepare frosting.

3. Slowly, pour a spoonful down into indentation of cupcakes.

Vanilla Cream Cheese Frosting:

8 oz 1/3 fat cream cheese, softened

1/2 cup (1 stick) unsalted butter, softened

1 teaspoon vanilla

4 cups powdered sugar

1.  Using a mixer, cream together cream cheese and butter until smooth and well combined.

2.  Mix in vanilla.

3.  On a lower speed, mix in powdered sugar one cup at a time.  If frosting begins to appear dry, taste.  It is okay to not use full amount of powdered sugar.

A Little Bit of Spring in the Winter

So a co-worker of mine just got married (Congratulations PC!) and we wanted to throw him a little party, cupcakes and champagne, to celebrate.  I wanted the cupcakes to be really special, so like normal I thought of his favorite dessert...strawberry-rhubarb pie (his mom makes him one every year for his birthday) and then wondered if I could turn it in to a cupcake.  With a lot of help from The Dutch Baker's Daughter  and a few tweaks of my own these cupcakes turned out sweet, cakey and delicious.

 Strawberry-Rhubarb Cupcakes with Strawberry-Rhubarb Cream Cheese Frosting:

*Makes 18-20 cupcakes

Strawberry-Rhubarb Filling for cupcakes and frosting:

1 cup sliced strawberries

1 cup chopped fresh or frozen rhubarb

1/3 cup granulated sugar

1 tablespoon all purpose flour

1 tablespoon butter

Cupcakes:

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/3 cup milk at room temperature

2 teaspoons vanilla

1/2 cup (1 stick) unsalted butter, softened

1/2 cup granulated sugar

1 egg at room temperature

1. Preheat oven to 350 degrees F.  Line cupcake tin with 18 cupcake liners and spray with non-stick cooking spray.

2.  In a medium sauce pan over medium heat, cook rhubarb, strawberries, 1/3 cup sugar, 1 tablespoon flour and 1 tablespoon butter stirring frequently until mixture comes to a boil.  Reduce heat and let simmer for 10 minutes.  Remove from heat and let come to room temperature.  (Can be done the night before and stored in the refrigerator).

3.  In a large bowl, cream together 1/2 cup granulated sugar and 1/2 cup butter.  Add in the egg and vanilla until well mixed.

4.  In another large bowl, mix together all purpose flour, baking powder, baking soda and salt.

4.  In a small bowl mix together milk and strawberry-rhubarb filling, reserving 2 tablespoons of filling for frosting.

5. Add the flour and milk mixture to the sugar-butter mixture, alternating between flour and milk, mixing between the addition of each.  Begin and end with flour.

6.  Fill cupcake liners 3/4 full and bake cupcakes for 18-20 minutes or until tester comes out clean.  Cool completely.

Strawberry-Rhubarb Cream Cheese Frosting:

4 oz 1/2 reduced fat cream cheese, softened

4 tablespoons unsalted butter, softened

1 teaspoon vanilla

2 tablespoons strawberry-rhubarb filling

1 teaspoon milk

2 - 2 1/2 cups powdered sugar

1. With an electric mixer, cream together butter and cream cheese. Mix in vanilla, strawberry-rhubarb filling and milk until well mixed.  

2.  Mix in powdered sugar one cup at a time until frosting comes together and is desired consistency.  Spread or pipe on cooled cupcakes.  Enjoy!

(The Dutch Baker's Daughter)

* Makes 18-20 cupcakes

Red Velvet Cupcakes for Valentines Day

I was trying to figure out what to make for Valentine's Day to bring into my office.  I started thinking, chocolate, then red velvet cupcakes in sweet silver liners with bright white frosting and more chocolate.  If you can believe it the original recipe called for twice the amount of red food coloring, but I thought 1 oz of left it them just the right shade of red for Valentine's Day.  These cupcakes turned out moist and fluffy with smooth, whipped cream cheese frosting. 

Red Velvet Cake is something of a mystery and their are several urban legends behind the history of it.  Either way someone has it right.  Enjoy!

*A helpful hint for all those who are busy, as we all are.  If you know in advance that you need to make cupcake say the next day, after an 8-hour work day, go ahead and measure out your dry ingredients (flour, salt, etc in one and sugar in another) the night before and store in airtight containers.

 

Red food coloring and cocoa powder mixed together.

Butter and sugar.

Red Velvet Cupcakes:

2 1/2 cups cake flour (all-purpose flour will work if it is what you have)

1 teaspoon baking powder

1 teaspoon salt

2 tablespoons unsweetened cocoa powder

1 oz red food coloring

1/2 cup/ 1 stick unsalted butter at room temperature

1 1/2 cups sugar

2 eggs (1/2 cup egg substitute) at room temperature

1 teaspoon vanilla extract

1 cup buttermilk at room temperature

1 teaspoon white vinegar

1 teaspoon baking soda

1.  Preheat oven to 350 degrees F.  Line cupcake tin with 18 liners and spray with non-stick cooking spray.

2.  In a small bowl mix together red food coloring and cocoa powder until there are no lumps, it will be on the thicker side.

3.  In a large mixing bowl, mix together the flour, salt and baking powder, set aside.

4.  In another large mixing bowl, cream together butter and sugar using either a whisk or hand mixer.  Next, mix in vanilla, eggs and cocoa mixture until well incorporated, scraping the bowl at least once with a spatula. 

5.  Alternating between the buttermilk and flour mixture, slowly add each to the butter-sugar mixture, beginning and ending with flour mixture.  Do not over mix.

6.  In a small bowl mix together vinegar and baking soda.  Add it to the cake batter and mix in.  Using either a tablespoon or a small ice cream scoop, scoop 2 spoon fulls of batter into each cupcake liner until they are each 3/4 full.

7.  Bake for 18-20 minutes or until tester comes out clean.  While baking begin to prepare chocolate.

Cream Cheese Frosting:

8 oz 1/3 fat cream cheese, softened

1/2 cup (1 stick) unsalted butter, softened

1 teaspoon vanilla

4 cups powdered sugar

1.  With a mixer cream, together cream cheese and butter until smooth and well combined.

2.  Mix in vanilla.

3.  On a lower speed, mix in powdered sugar one cup at a time.  If frosting begins to appear dry, taste.  It is okay to not use full amount of powdered sugar.

Semi-sweet - White Chocolate Pieces:

1 cup semi-sweet chocolate chips

1 cup white chocolate chips

1.  Set-up two double boilers. (I just use two sauce pans with about one inch of water in the bottom with two metal mixing bowls on top).  Add the semi-sweet chips to one bowl and the white chocolate chips to the other. Slowly melt over medium high heat.

2.  Once melted spread the semi-sweet chocolate on a baking sheet until it is approximately 1mm thick.  Then pour melted white chocolate on top, mix to form design and spread until entire mixture is 1mm thick.

3.  Place in freezer to harden approximately 10 minutes. Remove from freezer and let sit at room temperature for 1 minute.

4.  Using a pizza cutter, cut chocolate into desired shapes and place on cupcakes.

Enjoy!