Chunky Apple Cake

Chunky Apple Cake (from Desi)

Sooooo good!

1/2 c. butter, softened
2 c. sugar
1/2 tsp. vanilla
2 eggs
2 c. flour
1 1/2 tsp. cinnamon
1 tsp nutmeg
1/2 tsp salt
1/2 tsp baking soda
6 c. chopped peeled tart apples

Butterscotch Sauce
1/2 c. packed brown sugar
1/4 c. butter, cubed
1/2 c. heavy whipping cream

Cream the butter, sugar, and vanilla. Add eggs, one at a time. Beat well after each addition. Combine flour, cinnamon, nutmeg, salt and baking soda. gradually add in apples.

Spread into a greased 9x13 pan. Bake at 350 for 40 to 45 minutes or until top is lightly browned and springs back when lightly touched. Cool for 30 mins.

In a small saucepan, combine brown sugar and butter. Cook over medium heat until butter is melted. Gradually add cream. Bring to a slow boil over medium heat stirring constantly.

Peach Cornmeal Cupcakes

Peach Cornmeal Cupcakes (from here)

Notes: These were really good and simple. Maybe a little crumbly, but the taste was great. I made a peach blueberry compote and added them on top, and for Brandon's I topped them with whipped cream for the "frosting". Pretty delicious!

Makes 12

1 cup flour, plus more for berries
1 cup sugar
1/2 cup cornmeal
2 tsp baking powder
2 eggs
1/2 cup buttermilk
5 tablespoons butter, melted and cooled (I didn't cool it)
8 oz mixed fruits (I used only peaches, but the original recipe used blackberries, raspberries, and a peeled, diced peach)

1. Preheat the oven to 375 degrees and grease a muffin tin.
2. Whisk together the flour, sugar, cornmeal, and baking powder in a large bowl. Whisk together the eggs, buttermilk, and butter in a small bowl, and then very gently fold the wet ingredients into the dry ingredients, mixing no more than necessary to combine.
3. Toss the fruits with flour to coat them lightly. Gently fold them into the batter, and then divide it among the muffin cups.
4. Bake the muffins until a tester comes out clean, about 20 minutes

Pumpkin Cake

Pumpkin Cake (from Casa de Barker)

Pumpkin mixture:
29 oz. pumpkin
1 c. milk
1 tsp. cinnamon
1/8 tsp. cloves
1/2 tsp. salt
3 eggs
1 c. sugar
1/4 tsp. ginger
1/8 tsp. nutmeg

Cake:

1 box yellow cake mix

1 c. butter

Preheat oven to 350F.

Prepare pumpkin mixture and pour into a 9x13 inch pan. Sprinkle yellow cake mix over pumpkin mixture. Melt butter and pour over cake. Bake for 1 hour.

Chocolate Malt Ice Cream Cake

Chocolate Malt Ice Cream Cake

Note: Haven't made this yet. Still need to finish writing instructions from the magazine.

1 1/2 c. all-purpose flour
1 c. sugar
1/4 c. unsweetened baking cocoa
1 tsp. baking soda
1/2 tsp salt
1/3 c. vegetable oil
1 tsp white vinegar
1 tsp vanilla
1 c. water
1 c. chocolate fudge topping
1 1/2 quarts (6 cups) vanilla icecream, slightly softened
2 cups malted milk ball candies, coarsely chopped
1 c. whipping cream
1/4 c. chocolate fudge topping
additional malted milk ball candies, if desired

Heat oven to 350F. Grease bottom and side of 9 or 10 inch spring form pan with shortening.

p. 46 of indulgent desserts spring 2007

Brigadeirão

Brigadeirão - From Michelle Robinson

This is a yummy cake-like Brazilian dessert.

2 T butter
2 T sugar
1 cup cocoa
1 can sweetened condensed milk
1 can of cream
3 eggs

Blend eggs and butter. Add everything else and blend. Pour into well-greased and sugar-dusted microwave safe bowl. Microwave 8 to 11 minutes or until set. Chill before serving.

You can place a greased cup in the middle if you want to get a bundt-like effect. After cooking, remove the cup and invert the Brigadeirao onto a serving platter.

Luscious Four-Layer Pumpkin Cake

1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup Milk
1/3 cup Oil
4 Eggs
1-1/2 tsp. Pumpkin pie spice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup Powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup Caramel ice cream topping
1/4 cup chopped PLANTERS Pecans




HEAT oven to 350°F.

BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.

BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.

BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.



Kraft Tips:

Size-Wise
Celebrate and enjoy a serving of this indulgent cake on a special occasion.
How to Slice and Stack Cake Layers
Place 1 of the cooled cake layers on serving plate. Make 2-inch horizontal cut around side of cake, using long serrated knife. Cut all the way through cake layer to make 2 layers. Remove top layer by sliding it onto 9-inch round cardboard circle. Frost cake layer on plate with 1/3 of the COOL WHIP mixture. Slide top half of split cake layer from cardboard circle onto frosted layer on plate. Place the remaining unsplit cake layer on a cutting board. Cut into 2 layers as done for the first layer. Repeat process of transferring cake layers to stacked cake layers on plate using the cardboard circle.
Substitute
Omit caramel sauce. Microwave 10 KRAFT Caramels and 1 Tbsp. milk in microwaveable bowl on HIGH 2 min. or until caramels begin to melt. Stir until caramels are completely melted. Drizzle over cake just before serving; top with nuts.


Link to Recipe.

Peach Crunch Cake

Peach Crunch Cake

24.5 oz jar of sliced peaches in light syrup
1 package yellow cake mix
1 stick butter (1/2 cup), cut into 16 pieces
1 cup brown sugar
1/2 cup chopped walnuts

Preheat oven to 350 degrees F.
Layer ingredients in a 13 X 9 dish, in order starting with the peaches.
Bake for about 40 minutes.
Serve warm or cold… with or without ice cream.

Boston Cream Pie

(from Teandra Pfiel/Food Network)

Link: http://www.foodnetwork.com/recipes/gale-gand/boston-cream-pie-recipe/index.html

Ingredients

* 1 cup plus 2 tablespoons sifted cake flour
* 2/3 cup sugar
* 1 1/2 teaspoons baking powder
* 1/4 teaspoon salt
* 1/2 cup milk
* 1/4 cup cooking oil
* 2 egg yolks
* 1 teaspoon vanilla
* 2 egg whites
* 1/4 teaspoon cream of tartar
* Pastry cream, recipe follows
* Ganache, recipe follows

Pastry Cream Filling:

* 2 cups whole, 2 percent fat, or 1 percent fat milk
* 1/2 vanilla bean, split lengthwise, seeds scraped out
* 6 egg yolks
* 2/3 cup granulated sugar
* 1/4 cup cornstarch
* 1 tablespoon unsalted butter

Ganache:

* 8 ounces semisweet chocolate
* 1 cup heavy cream, boiling

Directions

Preheat oven to 350 degrees. In a medium mixing bowl combine flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture. Add milk, oil, egg yolks, and vanilla. Beat with an electric mixer on low to medium speed until combined. Beat an additional 3 minutes on high speed and set aside.

In a large mixing bowl, beat egg whites and cream of tartar on medium to high speed until soft peaks form. Pour the egg yolk mixture over the egg white mixture and fold in. Gently pour the batter into a 9-inch greased pie pan. Bake for 25 to 30 minutes or until the top springs back when lightly touched. Invert the pan onto a wire rack. Cool completely.

Pastry Cream Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.

Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. (The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.)

Ganache: In a medium bowl, pour the boiling cream over the chopped chocolate and stir until melted.

To assemble pie, remove the cake from the pan. Cut the cake in half horizontally. Place bottom layer on a serving plate or board, and spread with the pastry cream. Top with second cake layer. Pour chocolate ganache over and down the sides of the cake. Store in refrigerator.

Carrot Cake Dream Bars

1 c. finely shredded carrot
1 egg whisked
1 tbsp orange juice
1/2 c. golden raisins
1/2 tsp. ground cinnamon
1/2 c. part skim ricotta cheese
2 tbsp butter, melted
3/4 c. packed brown sugar
1 c. old fashioned oats
1/4 tsp salt
3/4 c. whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/3 c. chopped walnuts

1. Preheat oven to 350.

2. Combine the first 7 ingredients (carrot through ricotta cheese) in a large bowl.

3. In a small bowl, stir together the melted butter and the brown sugar. Add to the carrot mixture. Set aside.

4. In a separate medium bowl, combine the dry ingredients (oats through walnuts). Stir the carrot mixture into the dry mixture until fully combined. Do not overmix.

5. Spray and 8x8 inch pan with cooking spray. Pour batter into the pan, and bake for 30 to 33 minutes or until a toothpick comes out clean. (Good if topped with cream cheese frosting).

Lemon Cupcakes with Lemon Frosting

Cupcakes
1 box (15 oz) Betty Crocker® Gluten Free yellow cake mix
1/2 cup butter, melted
2/3 cup water
3 eggs, beaten
2 tablespoons grated lemon peel
Frosting
2 cups powdered sugar
1/4 cup butter, softened
1 teaspoon grated lemon peel
2 to 3 tablespoons fresh lemon juice

1. Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
2. In large bowl, stir cake mix, water, 1/2 cup melted butter, the eggs and lemon peel just until dry ingredients are moistened. Divide batter evenly among muffin cups.
3. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
4. In medium bowl, beat powdered sugar, 1/4 cup butter and 1 tablespoon of the lemon juice with electric mixer on low speed until mixed. Add remaining lemon juice, 1 teaspoon at a time, until creamy and smooth. Beat in 1 teaspoon peel. Frost cupcakes with frosting.

Truffle Cake

1 fudge cake mix > prepare as directed in 2 cake pans

melt in a pan

2 cups cream
1 1/2 stick butter
3 c. chocolate chips

cool.

Mix in cake crumbs from 1 cake round and 1 1/2 TBS mint flavoring.

Let cool.

(Oreo Crust:

1 1/2 c. crushed oreo cookies
1/4 c. melted butter
mix and press into bottom of spring form pan
bake at 350 for 15 mins)

cool crust.

Pour truffle into spring form on crust. Let cool at least 3 hours. Refrigerate until ready to serve. :)