Chocolate-Chocolate Cake...or Cupcakes

I made this cake last year for my husband's birthday. It works great for cupcakes as well.

For the Cake:
2½ cups + 1 tablespoon all-purpose flour
3 cups granulated sugar
1 cup + 2 tablespoons Dutch-process cocoa powder

1 tablespoon baking soda
1½ teaspoons baking powder
1½ teaspoons salt
3 eggs, at room temperature
1½ cups 1% milk

3 teaspoons apple cider vinegar (into milk 10-15 minutes ahead)
1½ cups strong black coffee, hot
¾ cup vegetable oil
4½ teaspoons Bourbon vanilla extract

For the Cream cheese Icing:
1 package Cream Cheese-at room temperature

1bag powdered sugar
1 cup unsalted Butter at room temperature
2 teaspoon clear vanilla extract

half and half (to thin icing desired consistency)
(Use food coloring if desired to color white icing)**I used varying amounts of cornmeal blue to achieve the ombre hues.

Directions:

Preheat oven to 375 degrees F. Grease six 8-inch round cake pans, line the bottoms with rounds of parchment paper, grease the parchment, then flour the insides of the pans, tapping out excess; set aside.

In the bowl of an electric mixer, sift together the flour, sugar, cocoa, baking soda, baking powder and salt. In a medium bowl, whisk together the eggs, milk-with vinegar already added 10 minutes ahead), coffee, oil and vanilla.

Add the wet ingredients to the dry ingredients and mix for 2 minutes on medium speed. Scrape the sides and bottom of the bowl and mix for an additional 20 seconds (the batter will be very thin).

Divide the batter evenly among six prepared pans (greased & floured). I use a 1 cup scoop, & add just under two cups to each pan, then divide what’s left over evenly. Bake for 20 minutes and rotate the pans in the oven. Continue to bake until a toothpick inserted into the center of one of the cakes comes out almost clean (with a few moist crumbs), about 12 more minutes. Cool the cakes (in the pans) on wire racks for 20 minutes, then carefully turn them out onto cooling racks to cool completely. I chill the cake prior to icing. Sometimes I also brush each layer with a Chocolate flavored liquor.

Cream Cheese Icing: Beat the butter, cream cheese, and powdered sugar on low speed until blended together, about 1 minute. Add the clear vanilla extract and increase the speed to medium-high; beat for 3 minutes. Stop the mixer, and scrape down the sides. Continue to mix on a low speed until well combined, and light and fluffy. Scrape the bowl as necessary. Ice your cake & serve.

 

Carrot-Coconut-Pineapple Spice CupCakes

Carrot-Coconut-Pineapple Spice CupCakes

with Rummy Cream Cheese Icing

 

CupCake Ingredients:

1 cup chopped Dates

3/4 pound raw Carrots (about 2 1/2 cups finely grated)

½ cup crushed canned Pineapple tidbits

2 cups All-purpose Flour

1 cup shredded Coconut

1 teaspoon Baking soda

1 1/2 teaspoons Baking powder

1/2 teaspoon Salt

1 1/2 teaspoons ground Cinnamon

1 teaspoon ground Nutmeg

2 teaspoons ground Ginger

4 large eggs

1 & ¼ cup granulated white Sugar

½ cup brown Sugar

1 tablespoon Vanilla

1 cup unsalted Butter (2 sticks)

2 teaspoons Rum extract

 

Rummy-Cream Cheese Frosting:

1/2 cup unsalted Butter, room temperature (1 stick)

8 ounces  Cream cheese, room temperature

2 ½ cups confectioners (powdered or icing) sugar, sifted

3 teaspoons dark Rum, or rum extract

1 teaspoon ground Nutmeg

Heavy cream to desired thickness (1 teaspoon at a time)

 

Directions:

Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper. 

 

Peel and finely grate the carrots. Chop dates in food processor. Drain juice from pineapple tidbits and set aside. Toast coconut until golden brown.

 

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon, nutmeg and ginger.

 

In bowl of electric mixer (or with a hand mixer), cream the sugar and butter until light and fluffy. Beat in the rum and vanilla extract. Add the flour mixture and beat just until incorporated. With a large rubber spatula fold in the grated carrots, pineapple, coconut and dates.  

 

Evenly divide the batter into 2 cupcakes pans, totaling 24 cupcakes, each lined with a cupcake liner. Bake approx. 16 minutes, or until a toothpick inserted in the center comes out clean. 

 

Remove from oven and let cool on a wire rack.

Rummy-Cream Cheese Frosting:

In bowl of electric mixer (or with a hand mixer), beat the cream cheese and butter, on low speed, just until blended with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth.  Beat in the vanilla extract, rum, and nutmeg. Gradually add whole cream until you reach the desired consistency and thickness. Pipe into cupcakes.

 

Apple-Cinnamon Rolls

I usually make these on special occasions, or holidays. It works out perfectly to make them to day before, roll them out, then prep them for the second rise on day #2. Enjoy.

Apple-Cinnamon Rolls

Yields: 12-15 Cinnamon Rolls

**Adapted from a whatscookingamerica recipe

Ingredients:

1 cup 2% milk (heated approximately 1 minute in microwave)

1/4 cup warm water (110 degrees F.)

2 teaspoons pure vanilla extract

1/2 cup butter, room temperature

2 eggs, room temperature and beaten

1/2 teaspoon salt

1/2 cup granulated sugar

1 teaspoon Orange extract

5 cups bread flour

1 tablespoon vital wheat gluten flour (optional)*

3 teaspoons instant active dry yeast

Cinnamon Filling (see recipe below)

Cream Cheese-Butter Frosting (see recipe below)

* The Vital Wheat Gluten helps the sweet bread dough rise better, be more elastic, and easier to roll out.

Standup Mixer Recipe:

In a large bowl or in the bowl of a 5-quart stand mixer, combine all the ingredients in the order given except the Cinnamon Filling and the Butter Frosting. Using a dough hook, mix everything together until a soft dough forms.

Check the dough. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time). If you can't judge your dough by looking, stick your finger in and feel the dough. It should be slightly tacky to the touch.

Turn the dough out onto a lightly-oiled surface (I use a nonstick cooking spray), and knead until elastic, approximately 10 minutes. Cover the bowl with plastic wrap and let rise until double in size.

Butter a 9 x 13 x 2-inch baking pan; set aside.

After dough has risen, roll and stretch the dough into approximately a 15 x 24-inchrectangle.

Brush the 1/2 cup softened butter (listed below in the Cinnamon Filling) over the top of the dough with a rubber spatula or a pastry brush. Sprinkle Cinnamon Filling over the butter on the prepared dough. Starting with long edge, roll up dough; pinch seams to seal. NOTE: Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake

With a knife, lightly mark roll into 1 1/2-inch section. Use a sharp knife (I like to use a serrated knife and saw very gently) or slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and criss-crossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions. Place cut side up in prepared baking pan, flattening them only slightly. The unbaked cinnamon rolls should not touch each other before rising and baking. Do not pack the unbaked cinnamon rolls together.

TWO OPTIONS:

Refrigerating or Freezing Unbaked Cinnamon Rolls:

At this point, the cinnamon rolls can be covered with plastic wrap and refrigerated overnight (I've actually made them two days in advance) or frozen for 1 month. Before baking, allow rolls to thaw completely and rise in a warm place if frozen. I have found that I have to take the unbaked frozen cinnamon rolls out of the freezer 10 to 12 hours before planning to bake. I just put the frozen cinnamon rolls (container and rolls) on my counter (not in the refrigerator) overnight for 10 to 12 hours.

 

If refrigerated, they can be either baked upon removing from the refrigerator or let come to a room temperature (I've done both ways). They do a slow rise overnight and it is not necessary to let them come to room temperature before baking. NOTE: If you rolls are not rising enough after being refrigerated, your yeast may need to be tested. To overcome this, let them rise, while sitting on the counter, until you achieve the desired rising before baking.

Bake Immediately After Making:

Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan).

Preheat oven to 350 degrees F. for regular oven or 325 degrees F. for a convection oven. 

Bake in a convection oven approximately 15 to 20 minutes until they are a light golden brown.

Baked in a regular oven approximately 20 to 25  minutes in a regular oven until they are a light golden brown.

Remove from oven and let cool slightly. Spread Butter Frosting over the cinnamon rolls while still warm. Best served warm, but room temperature is also great! 

Yields 12-15 cinnamon rolls.

Cinnamon-Apple Filling:

1/2 cup butter, melted or softened (1 stick)

1 cup firmly-packed brown sugar

4 to 5 tablespoons ground cinnamon

2 yellow-red variety apples, peeled, cored, and chopped into small pieces

In a bowl, combine brown sugar and cinnamon. Peel & slice apple, set aside. With a spatula, thinly spread butter on top of dough. Gradually sprinkle cinnamon-sugar mixture on top of butter dough until the entire piece of dough is saturated evenly. Sprinkle apple pieces on top of dough.

Cream Cheese-Butter Frosting:

4 ounces Cream cheese, room temperature

¼  cup unsalted Butter, room temperature

2 cups powdered (Confectioners) Sugar

1 teaspoon pure Vanilla extract

1/8 teaspoon Orange extract

¼ cup Whipping cream or Half n Half

In a medium bowl, combine cream cheese and butter until creamy. Add powdered sugar, vanilla extract, and orange extract until completely mixed and creamy. Gradually add the half and half or whipping cream, while still mixing and thin the icing to the desired consistency. Refrigerate frosting until ready to use and then bring to room temperature before spreading.

Red Velvet Raspberry Cheesecake

Red Velvet Raspberry Cheesecake

**Recipe adapted from a Brown Eyed Baker Recipe

Yield: 12 servings

Prep Time: 1 hour (active) + 8 hours (inactive) | Bake Time: 1 hour 20 minutes

For the Cheesecake:

 32 ounces low or reduced fat cream cheese, at room temperature

 1¼ cups granulated sugar

 4 eggs, at room temperature

 ½ cup heavy cream

 2 tablespoons vanilla extract

For the Red Velvet Cake:

 1 cup unsalted butter, at room temperature

 1½ cups granulated sugar

 2 eggs

 ¼ cup + 3 tablespoons unsweetened cocoa powder

 6 tablespoons red food coloring (liquid)

 1 teaspoon vanilla extract

 1 cup buttermilk

 2¼ cups all-purpose flour

 1 teaspoon baking soda

 1 teaspoon salt

 1 tablespoon distilled white vinegar

For the Raspberry Sauce/Filling:

 1 cup sugar

 ½ cup water

 3 tablespoons corn starch-dissolved in 1/8 cup water

 5 cups washed fresh raspberries

For the Cream Cheese Frosting:

 1 cup butter, at room temperature

 8 ounces cream cheese, at room temperature

 5 cups powdered sugar

 2 tablespoons clear vanilla extract

Directions:

1. Make the Cheesecake: Preheat oven to 350 degrees F. Butter a 9-inch springform pan and then tightly wrap the outside with heavy duty foil, to prevent leaks. Boil the water for your water bath & add to a large pan big enough to fit your springform pan.

2. Using an electric mixer, beat together the cream cheese and sugar at medium speed until completely smooth, about 3 minutes. Add the eggs one at a time, beating for a minute or so after each addition, and scraping down the sides of the bowl as needed. Add the heavy cream and vanilla extract, and beat until completely incorporated.

3. Pour the batter into the springform pan; place the springform pan into a larger pan, such as a roasting pan, and pour the boiling water into the larger pan until the water comes about halfway up the side of the springform pan.

4. Bake until the cheesecake edges are set but the middle still jiggles a bit, about 55-60 minutes. Turn the oven off, but leave the cheesecake in the oven with the door closed for 1 hour. After one hour, remove the cheesecake from the water bath and place the springform pan on a cooling rack to cool to room temperature. Place the cheesecake in the refrigerator until well-chilled, at least 4 hours or overnight.

5. Make the Red Velvet Cake: Preheat oven to 350 degrees F. Grease two 9-inch cake pans. Line the bottoms of the pans with a parchment round, butter the parchment paper, and then flour the pans.

6. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the eggs one at a time, mixing for about a minute after each addition. Scrape down the bowl and beat until well incorporated.

7. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

8. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining buttermilk and flour. Beat on high until smooth.

9. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.

10. Divide the batter evenly between the two cake pans and bake for about 30 minutes, or until a thin knife or skewer inserted into the center comes out clean. Cool for 10 minutes and then remove cakes from the pans and place them on a cooling rack to cool completely.

11. On the stove top add water, sugar and raspberries to a small pot. Bring to a boil over medium high heat, and reduce. Dissolve corn starch in water, & add to pot. Whisking well, combine & stir until thickened. Remove from heat & set aside to cool for use later.

12. Make the Frosting: Using an electric mixer with the whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes, scraping down the bowl as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium-high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.

13. Assemble the Cheesecake: If needed, level the tops of the red velvet cake layers with a serrated knife or cake leveler so that the tops are level and not domed. Next, slice the cheesecake in half horizontally to create two layers. Place one layer of the red velvet cake on your serving plate. Spread a very thin layer of the cream cheese frosting over it (it creates a type of glue so that the layers stick together and don’t slide around). Then on top of each layer of frosting, add a few spoonful’s of raspberry filling. Save the remaining filling for the top of your cake. Top that with one layer of the cheesecake, and again top with a very thin layer of frosting. Repeat, adding the second red velvet layer, and then placing the second cheesecake layer on top, with a layer of frosting between them. Using the remaining frosting, cover the cake in frosting and decorate as desired. Decorate with remaining raspberry filling, or save for use to top each individual slice of cake when you serve. Refrigerate until ready to serve.

Carrot-Pumpkin Cheesecake Bars

Yeah, I know your all thinking carrot?? What the hell? But seriously, carrots are neutral & can be eaten sweet or satly, so considering how versatile they are as an ingredient, why not "health" these bars up a little. As an added bones, the carrots pair great with the pumpkin. Enjoy!

Carrot-Pumpkin Cheesecake Bars

**Makes a large 16x12 pan of bars

Cheesecake Filling:

2 -8 ounce packages cream cheese

2 tablespoons All-Purpose flour

1 teaspoon vanilla extract

Zest of one Orange

1 Egg-Beaten

1 teaspoon ground Ginger

¾ can Sweetened Condensed Milk

Pumpkin-Carrot Filling:

2 tablespoons Molasses

3/4 cup White Sugar

1 Egg

2 cups Pumpkin puree

1 cup cooked-chopped Carrots

3 tablespoons All-Purpose Flour

1/2 can Evaporated Milk

1/2 teaspoon ground Cinnamon

1 teaspoon ground Ginger

1/2 teaspoon ground Nutmeg

Crust:

2 cups Gingerbread Graham Crackers-crushed

1/3 cup white Sugar

3 tablespoons Flour

¾ stick unsalted Butter, melted

1 teaspoon ground Ginger

¼ teaspoon ground Nutmeg

½ teaspoon Cardamom

Directions for crust:

Preheat oven to 375°F. Butter a 12x16 inch pan. Combine crushed graham crackers with melted butter, flour, sugar and spices. Press evenly onto bottom of pan. Bake crust until golden, about 5-6 minutes. Cool completely.

Directions for Sweet Potato filling:

In a food processor, blend pumpkin, carrots, sugar, and evaporated milk. Once smooth, add spices, molasses, and egg. Blend well. Pour mixture on top of cooled crust. Bake for 10 minutes at 350 degrees.

Directions for Cream cheese filling:

Using mixer, beat cream cheese, condensed milk, flour, sugar, zest, and vanilla, in large bowl until smooth. Beat in egg and spices.  Reduce heat to 325. Pour cream cheese mixture on top of cooked pumpkin mixture. Bake for 20 minutes. Remove, cool, cover and chill overnight.

Strawberry-Cheesecake Ice Cream

2 cups whole Cream

1 cup milk

1 & 1/2 cups Sugar

1 & ½ pounds fresh Strawberries-Diced

1 cup water

1 cup Cream cheese

3 tablespoons pure Vanilla

Directions:
Mix cream, cream cheese, vanilla and milk together, whisk and chill overnight. On stovetop place sugar, 1 cup water and strawberries in a pot. Bring to a boil, and simmer on a low heat for about 20 minutes. Remove & store overnight in a plastic container in the fridge.  

The next day, strain the strawberries from the juice, and add the juice to the milk/cream base, stirring well. Process in ice cream maker ½ at a time, according to ice cream maker directions. In the last five minutes, add half of the fruit to the ice cream slowly so that it is incorporated into the entire batch. Repeat with the remaining half of the ice cream base and fruit. **Makes about 3 quarts of ice cream.

**I typically make the ice cream base the day before, chill overnight, and freeze the ice cream ring in the freezer overnight, so they are ready to go the next day.

Dark Rum Chocolate Cake Balls

(Can also be used to make cake pops)

Cake Balls:

1 box Betty Crocker Super Moist Chocolate Fudge cake Mix

(any ingredients called for by cake mix directions)

½ cup Dark Rum or Kahlua (I used Kahlua last time & it was great) which you will substitute for ½ cup of the water called for in the cake mix

1 teaspoon pure Vanilla

Icing (use the recipe below or you can always use 1 cup pre-made, but honestly the one below will make your cake balls much better).

Icing:

4 oz. cream cheese, softened
4 oz. Mascarpone cheese at room temperature

1/3 stick unsalted butter, room temperature
1 cup confectioners’ sugar
¼ cup Honey

1 tablespoon dark Rum

Coating:

1 large package chocolate Almond Bark-Melted (I also used a vanilla flavored candy coating for the white cake balls, which can be colored with Wilton’s gel edible food coloring for variety).

Any other sprinkles or decorations you would like to add.

Directions:

Preheat oven as directed. Follow cake directions on the back of your box, but reduce water & add additional ingredients. Bake cake according to directions. Remove & cool on a large rack. Once cooled, remove cake and crumble into fine crumbs in a large mixing bowl, removing any crispy or hard edges.

In a large mixing bowl, cream butter, mascarpone, cream cheese, confection sugar, and honey together. Once combined, add rum. Set aside 1 cup. The remaining icing can be refrigerated and used at a later date. Add icing to cake crumbs, mixing well, until the entire cup of icing has been absorbed by cake. Set into freezer to chill for at least 20 minutes.

Remove and measure out equal scoops of cake mix to obtain uniform measurements for cake balls. Once all of your cake balls are measured, roll and form into smooth balls, and set onto parchment paper, and allow to chill in the freezer while you melt your candy coating or Almond bark. Remove cake balls from freezer, and dip into candy coating. I found that setting each cake ball into the coating, then scooping in onto a fork while the excess coating drips off, then pushing it carefully into the parchment paper with a skewer stick cut in half, was the best technique. Add any sprinkles or decoration now so that it will set. I stored the cake balls in Tupperware overnight, but they are good at room temperature, covered for up to 2 days. Enjoy!

Gingerbread-Pumpkin Cream Cheese Bundt

Bundt:

½ cup butter (1 stick-unsalted) at room temperature

1 cup Sugar

¼ cup dark Molasses

1 & 2/3 cups flour

2 eggs at room temperature

¾ teaspoon salt

1 cup pumpkin plus 2 tablespoons (based upon 15. oz can use ½ of the can)

½ cup half and half

1 teaspoon cinnamon

½ teaspoon ground cloves

1 teaspoon ground ginger

1 teaspoon nutmeg

½ teaspoon baking powder

1 teaspoon baking soda

Cream Cheese Filling:

1 cup Cream Cheese

1 tablespoon All-purpose flour

1 teaspoon Vanilla

1 cup powdered sugar

Directions:

Pre-heat oven to 350 degrees.

Cream together cream cheese, vanilla, flour, and powdered sugar. Set aside.

In a large mixer, combine butter and sugar. Mix well. Add molasses. Add eggs one at a time. Add pumpkin, and half and half.

In a separate bowl combine flour, baking powder, baking soda, and the remaining dry ingredients. Mix well. Combine with wet ingredients, mixing well.

Grease & flour dust a Bundt pan. Fill with pumpkin mixture. With a knife carve a well in a circle through the Bundt pan. Pour the cream cheese mixture into the well, then carefully run your knife in a “swirly” line so that the mixture barely combines with the pumpkin mixture, and creates a swirl.

 Bake at 350 degrees for 1 hour.

I topped mine with some melted cream cheese icing I whipped up, but it's sooooo perfect all on its own!